Honeynut Squash Beans

I keep thinking about this dish

I’ve come to the conclusion that honeynut squash is the best of the squashes. It’s soooo incredibly sweet, creamy and vibrant orange, and while it can be a little more difficult to track down than butternut squash, it’s worth every effort. I had to turn it into a “dippy beans” recipe (to quote an IG commenter) because I knew it would make the perfect sauce for bread and bean dip action. This recipe is pretty reminiscent of butternut squash soup, and of course there’s always the option to blend the beans into the mixture with a bit more liquid, but I prefer having the whole beans throughout. It makes this dish feel like a more substantial meal!

Honeynut Squash Beans

• 2 honeynut squash, halved and seeds scooped

• 1 bulb garlic, halved

• 2 shallots, halved and peeled

• 2-3 tbsps olive oil

• pinch salt

• 1.5 cups water

• 1 tbsp nutritional yeast

• 1 tbsp miso paste

• 1 tbsp olive oil

• 5-7 leaves sage, finely chopped

• 3-4 sprigs thyme, leaves only, finely chopped

• 1 can white beans (white kidney, butter beans, etc.), rinsed and drained

• 1/4 cup full fat coconut milk

• pinch salt to taste

• bread to serve

• parm to serve

1. Preheat oven to 425F. To a large baking dish add squash and garlic, cut sides up, along with shallots. Drizzle with the 2-3 tbsps olive oil and sprinkle with salt. Spread olive oil along cut surface of squash and garlic and toss the shallots in the oil as well. Turn the garlic cut side down on the baking dish. Place in the oven and bake for 35 minutes or until the squash is tender. Remove from oven and allow everything to cool until safe to handle.

   

2. Scoop the flesh of the squash into a blender container, squeeze out all of the garlic and add to blender too along with shallots. Add nutritional yeast, miso and water and blend until completely smooth.

   

3. Heat oil in a large sauté pan over medium heat. Add sage and thyme and fry for 1-2 minutes. Then add beans and pour in the honeynut squash purée. Stir in the coconut milk and bring to a simmer. Taste and adjust salt as needed.

   

4. Serve with parm, a drizzle of olive oil and some toasty bread. Enjoy!

I also love that this recipe doesn’t use a ton of ingredients, and it’s pretty hands free because we’re roasting all of the veg. I’d love to your re-creations, as always. I’m going to start a subscriber chat thread soon so that we can all connect over there and share re-creations, tips, recipe ideas, all the food things, etc.. So stay tuned for that and I’ll see you back here with another recipe soon!

-Raquel xx

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