Butternut Beans – Cozy Fall Stew with Butter Beans and Butternut Squash

Creamy bean stew with orange squash and fresh herbs.

Butternut Beans – Cozy Fall Stew with Butter Beans and Butternut Squash

Nora Bourdeau

This Butternut Beans recipe celebrates everything I love about fall cooking: the aroma of herbs simmering slowly, the golden caramelized edges of roasted squash, and the simple satisfaction of a one-pot meal that tastes even better the next day

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Prep Time 15

Cook Time 45

Total Time 1

Course dinner

Cuisine American

Servings

Calories 155 kcal

Ingredients

2 tablespoons olive oil
1 medium to small butternut squash about 4 cups peeled and cubed, ½-inch pieces
1 onion chopped
1 teaspoon salt
1 can navy beans 15 oz, drained and rinsed
1 can butter beans 15 oz, drained and rinsed
1 cups water
2 cups water
2 sprigs fresh thyme or ½ teaspoon dried
2 sprigs fresh rosemary or ½ teaspoon dried
2 sprigs fresh sage or ½ teaspoon dried
1 Thai chili pepper or 1 teaspoon red pepper flakes
1 tablespoon fresh lemon juice
A few grinds of fresh nutmeg or ⅛ teaspoon ground
Optional garnish: toasted breadcrumbs or toasted pecans

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and drizzle with olive oil.
2 tablespoons olive oil
Toss cubed butternut squash in oil and roast for about 30 minutes, until golden and caramelized.
1 medium to small butternut squash
Meanwhile, sauté chopped onion and salt in a Dutch oven until soft and golden, 15–20 minutes.
1 onion, 1 teaspoon salt
Blend drained navy beans with 1 cup of water until smooth and creamy.
1 can navy beans, 1 cups water
Add roasted squash, cream-of-bean mixture, 2 cups water, and drained butter beans to the pot.
1 can butter beans, 2 cups water
Add herbs and chili or red pepper flakes. Simmer 25–30 minutes until thickened and aromatic.
2 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 Thai chili pepper, 2 sprigs fresh sage
Stir in lemon juice and nutmeg. Simmer 5 more minutes. Remove herbs before serving.
1 tablespoon fresh lemon juice, A few grinds of fresh nutmeg
Serve warm, topped with toasted breadcrumbs or pecans if desired.
Optional garnish: toasted breadcrumbs or toasted pecans

Notes

Notes: Navy beans create the creamiest base; butter beans add hearty texture.

Fresh herbs infuse the stew with fall aroma; dried herbs work too.

Add water for a soupier version or simmer longer for a thick, stew-like texture.

Storage Tips: Keeps up to 4 days in the fridge; reheat gently before serving.

Nutrition Disclaimer: Nutrition facts are automatically calculated and should be considered estimates.

Nutrition

Calories: 155kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 688mgFiber: 6gSugar: 5gVitamin A: 13319IUVitamin C: 30mgCalcium: 78mgIron: 2mg

Keyword butter beans, butternut squash and beans, cozy fall dinner, creamy bean stew, dairy-free creamy soup, fall, fall stew, navy beans, plant-forward recipes, soup, vegan, Vegetarian, vegetarian bean stew

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