Use these saucy beans to dip away with some crusty bread or crackers! Butternut squash and beans lend plenty of protein and fiber to this vegan dish that has the delightful consistency of a hearty stew.
Makes: 6 servings
Serving Size: 1 serving (224g)
Prep Time: 1 hour
Total Time: 1 hour 30 minutes
Nutrition Facts: 263 calories / 42.5g carb / 12.5g pro / 5g fat
Ingredients:
- 1 large (or 2 small) (504g) butternut squash
- ½ cup (120g) vegetable stock
- 2 tablespoons (10g) nutritional yeast
- 1 tablespoon (13.5g) olive oil
- 5 fresh sage leaves
- 1 medium (42g) shallot (minced)
- 2 cloves garlic (minced)
- 2, 15-ounce cans (850g) cannellini beans (rinsed and drained)
- ¼ cup (56g) coconut milk
- 1 tablespoon (15g) lemon juice
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400 degrees F and prepare a baking sheet.
- Peel the butternut squash and remove the seeds. Cut into small cubes.
- Season with salt and pepper and roast for about 45 minutes.
- Puree the roasted squash with the veggie stock and nutritional yeast until smooth.
- In a skillet over medium heat, add the olive oil, and fry sage leaves until crispy. Remove from heat and drain.
- Saute the shallot and garlic in the sage olive oil for a couple of minutes until soft. Add the beans, butternut squash puree, coconut milk, and lemon juice. Season with salt and pepper to taste. Cover with lid and simmer on low-medium heat until thickened, about 10-15 minutes.
- Remove from heat, top with reserved sage leaves and enjoy with crusty bread!5 minutes or until a knife inserted in the middle comes out clean and the top is completely set.
