Cozy Fall Stew with Butter Beans and Butternut Squash

Creamy, cozy, and full of fall flavor, this Butternut Beans dish lands perfectly between a soup and a stew. I tested it both thinner and thicker before finding that ideal middle ground where roasted butternut squash melts into the bean base, butter beans add hearty texture, and every spoonful feels like a warm, satisfying hug in a bowl.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 294 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - butternut squash
1 - onion
1 tsp - salt
1 can - navy beans
1 can - butter beans
3 cups - water
2 sprigs - fresh thyme
2 sprigs - fresh rosemary
2 sprigs - fresh sage
1 - Thai chili pepper
1 tbsp - fresh lemon juice
grinds - A few grinds of fresh nutmeg
Optional garnish

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and drizzle with olive oil.
Toss cubed butternut squash in oil and roast for about 30 minutes, until golden and caramelized.
Meanwhile, sauté chopped onion and salt in a Dutch oven until soft and golden, 15-20 minutes.
Blend drained navy beans with 1 cup of water until smooth and creamy.
Add roasted squash, cream-of-bean mixture, 2 cups water, and drained butter beans to the pot.
Add herbs and chili or red pepper flakes. Simmer 25-30 minutes until thickened and aromatic.
Stir in lemon juice and nutmeg. Simmer 5 more minutes. Remove herbs before serving.
Serve warm, topped with toasted breadcrumbs or pecans if desired.

Nutrition