need an easy and cozy fall dinner? these butternut squash butter beans are for you! a little sweet, seasonal, and made in one pan.
the inspiration
If you like to look at recipes online then you know butter beans are having their moment! I have been seeing so many butter bean recipes from my friends and other food bloggers, so I wanted to make them. Combined with the butternut squash it creates a fun fall twist that is easy to make. Although this recipe is easy make I think the flavors are special enough for any occasion or excuse to eat this meal.
what are butter beans?
As we all know there are a lot of beans out there so maybe you haven’t heard of butter beans before. If not, have no fear but do be prepared to fall in love with them. Butter beans are large, beige, flat beans. Their taste is very neutral and the skin is soft and they almost melt in your mouth (hence the butter name).
Are lima beans and butter beans the same thing? So, you may be more familiar with lima beans and if you have ever seen them they look similar in shape and size however, lima beans are green. Butter beans are actually technically lima beans they are just picked much later in the maturation stage. So yes, butter beans are lima beans but they are older lima beans.
the ingredients
- Butternut Squash Purée: the reason this recipe is so quick and easy to make is because of butternut squash purée. Similar to pumpkin purée it is canned and just blended up already done for you. You can find it online or at Whole Foods. The brand I use is called Farmer’s Market.
- Butter Beans: these are usually with all the beans in your local food store! There are a bunch of brands who have them but I prefer the large Bush ones.
- Spinach: I like to add in fresh spinach to get in some greens and because spinach wilts quickly it only takes a few extra minutes to add it in.
- Vegan Yogurt: I like to use Kite Hill Greek-Style yogurt but you can use any vegan yogurt you enjoy. Just make sure it is unsweetened and not flavored. Keep in mind if you use coconut yogurt it may have a slight coconut taste (which I do think could be tasty here)!
- Maple Syrup: this will just enhance the sweetness of the butternut squash.
- Olive Oil: this will be used in the beginning to sauté the onions and garlic.
- Onion: adds an initial bit of sweetness into the dish.
- Garlic: adds flavor to the dish.
- Ground Cinnamon: adds a seasonal flavor to the dish.
an easy sauce
These one-pan butternut squash butter beans packs in a lot of flavor and texture! First, you will sauté the onion and garlic in oil. Once they are fragrant and translucent you will add in the butternut squash purée, maple syrup, vegan yogurt, and cinnamon. Continue to let it cook for a few minutes so it all becomes integrated.
The flavor of this sauce is so delicious. It really works to perfectly with the butter beans to create something seasonal and special. I think this would be a great dish for the holidays if you are looking for something easy but still cozy.
Replacing Butternut Squash Purée
If you are unable to find butternut squash puree sub in a vegan butternut squash soup! Maintain the thick, stew-like feel add in half the amount of soup compared to the butternut squash purée.
finishing the butternut squash butter beans
To finish this dish off it is so simple. You will add in the strained butter beans and the spinach. Continue to let the dish cook until the spinach is wilted and the beans are coated in the sauce. Now, you can give it a taste and add in any extra seasonings or spices you like. Something you may notice is I actually didn’t add any salt. I felt the salt from the butter beans was enough for me but of course add in seasonings to your preferences.
time to garnish!
Since the dish is so simple I feel it doesn’t need too much on top. However, I love how a drizzle of the vegan yogurt looks. I also sprinkled more cinnamon to just give it some extra flavor. It also helps people eating it know what is inside. If you want to add something green on top some fresh chopped parsley would be beautiful.
how to enjoy these one pan butternut squash butter beans
To be honest I think of this recipe as a full meal. You have protein, carbs, fat, and micronutrients. However, if you wanted to round this out a little more I would definitely serve it with some bread for dipping. You can also make some tofu to serve on the side to up the protein factor. If you really wanted to make a fun side dish I would recommend serving this with my homemade crescent rolls.
more easy recipes
recipe variations
While this recipe is very delicious and I *highly* encourage you to try it as is, I do have some other ideas/additions that could be fun here!
- Make it hot! Add in some chili flakes or chili oil to add in a bit of heat. The heat and sweet work so well together.
- Add in protein. If you want to add in more of a protein element to this dish I think some vegan sausage would be awesome in here. You could also do crumbled tofu or tempeh.
- Make it cheesy. Add in a little vegan cheese which will add some extra savory flavor! I think vegan parmesan would be delicious on top or melt in vegan mozzarella.
- Swap the beans. If you can’t find butter beans try using cannellini beans or navy beans for a fun substitute.
- Add in more veggies. I am never opposed to adding in more vegetables I think some fun veggies could be chopped bell pepper, zucchini or if you enjoy them mushrooms.
butternut squash butter beans faq
- Is this recipe gluten free? Yes.
- Is this recipe nut free? Depending on the vegan yogurt you use, yes.
- Is this recipe soy free? Depending on the vegan yogurt you use, yes.
- How long will this recipe last? Up to 4 days in the fridge.
- Can I freeze it? I think it would be okay to freeze it!
- How can I reheat this? If reheating from the fridge you can microwave or cook on the stove. If reheating from frozen I would reheat it on the stove.
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One-Pan Butternut Squash Butter Beans
Ingredients
- 1 tablespoon light olive oil
- 2 to 3 cloves garlic chopped
- ¼ Vidalia or sweet onion chopped
- 1 (15 ounce) can butternut squash purée
- 3 tablespoons grade-A maple syrup
- 1 teaspoon ground cinnamon
- ¾ cup vegan yogurt unsweetened and unflavored
- 2 (16 ounce) cans large butter beans
- 6 ounces fresh spinach
Instructions
- In a large pan add in the oil and heat for 1 to 2 minutes over medium heat. Then add in the garlic and onion and sauté for 2 to 3 minutes until fragrant and the onions are turning translucent.
- Then add in the butternut squash purée, vegan yogurt, maple syrup, and cinnamon. Mix together until it forms one cohesive sauce. Let it cook for 5 minutes over medium heat to warm.
- Add in the butter beans and spinach. You can cover it with a lid to help the spinach wilt down quicker. Cook for 5 to 10 minutes.
- Once the spinach is wilted and everything is hot you are done. Taste and add in any additional seasonings you like. *Note: I did not add in salt as I found the beans to add enough salt to the dish. Feel free to add things to your preference.
- Drizzle with extra vegan yogurt if desired and cinnamon. Enjoy with bread or rice if desired.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- If you cannot find butternut squash purée, you can use 8 to 10 ounces of vegan butternut squash soup or you can use pumpkin purée.
- For vegan yogurt I prefer Kite Hill Greek-Style yogurt.
Nutrition
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Hi! Would you sub canned pumpkin for the acorn squash?
Hi Dawn! I am using butternut squash purée which is different than acorn squash. If you would like to use pumpkin purée instead that is fine. I had also offered the idea of a vegan butternut squash soup as a substitute as well in the recipe notes and in the blog post. Enjoy!
I meant butternut squash lol. It’s hard to find a vegan butternut squash soup! Thank you; I’m going to try it with the pumpkin purée.