🧡 Butternut Squash & Butter Beans (Vegan & Cozy)

🧡 Butternut Squash & Butter Beans (Vegan & Cozy)

Servings: 3–4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Gluten-Free | Soy-Free | Whole Food Plant-Based

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🥄 Ingredients

Base:

• 1 tbsp olive oil or a splash of water (for oil-free)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small butternut squash (~3 cups), peeled & cubed
• 1/2 tsp salt (or to taste)
• Freshly ground black pepper
• 1/2 tsp smoked paprika or regular paprika
• 1/4 tsp chili flakes (optional, for a little heat)
• 1/2 tsp thyme or rosemary (fresh or dried)

Beans & Liquid:

• 1 can (15 oz) butter beans (aka lima beans), drained and rinsed
• 1 cup vegetable broth
• 1/2 cup coconut milk (or other creamy plant milk like oat or cashew)
• 1–2 tsp lemon juice or apple cider vinegar (for balance)

Optional Add-ins:

• 1 tbsp nutritional yeast (for savory depth)
• 1–2 handfuls baby spinach or kale (added at end)
• Fresh parsley for garnish

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🔥 Instructions

1. Sauté the base:
   • Heat olive oil (or water) in a large pan or pot over medium heat.
   • Add the onion and cook for 4–5 minutes until soft.
   • Add garlic and cook for another 1 minute.
2. Add squash & spices:
   • Stir in cubed butternut squash, salt, pepper, paprika, thyme, and chili flakes.
   • Cook for 2–3 minutes to lightly caramelize the squash.
3. Simmer:
   • Add vegetable broth and bring to a gentle boil.
   • Reduce heat, cover, and simmer for 15–20 minutes, or until squash is tender.
4. Add beans & coconut milk:
   • Stir in butter beans and coconut milk.
   • Simmer uncovered for another 5–10 minutes to thicken slightly.
   • Taste and adjust seasoning. Add lemon juice or vinegar to brighten.
5. Finish:
   • Stir in leafy greens if using, and let them wilt.
   • Optionally, blend half of the mixture with an immersion blender (or scoop into a blender) for a creamier texture, then stir it back in.
6. Serve:
   • Garnish with parsley, black pepper, or a swirl of extra coconut milk.

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🍞 Serving Ideas

• Serve over brown rice, quinoa, or couscous
• Pair with crusty sourdough or garlic bread
• Scoop over mashed potatoes or a baked sweet potato
• Top with toasted pumpkin seeds or vegan feta

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❄️ Storage

• Refrigerate in airtight container for up to 4–5 days
• Freezes well for up to 3 months