One-Pan Butternut Squash Butter Beans
These easy one pan butternut squash butter beans are the perfect fall dinner! It comes together in about 30 minutes and is so cozy.
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
Serving: 312gCalories: 266kcalCarbohydrates: 44.6gProtein: 10.3gFat: 6.8gSaturated Fat: 0.8gSodium: 510mgFiber: 10.4g
Tried this recipe?Let us know how it was!