Veggie Inspired

healthy plant based recipes for the whole family

Home » Blog Posts » Easy Plant Based Recipes » Vegetables » Butternut White Bean Purée w/ Brussels Sprouts

Butternut White Bean Purée w/ Brussels Sprouts

By: Jenn Sebestyen / Published: / Last Updated:

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Print Recipe Jump to Recipe

Butternut Squash White Bean Purée served with Roasted Brussels Sprouts and a Balsamic Maple Glaze – it’s the perfect fall dish for a delicious dinner or easy entertaining.

White bowl of Butternut White Bean Purée w/ Roasted Brussels Sprouts topped with sliced almonds and fresh chopped parsley.

Winter Squash

You guys know how much I love my winter squash, especially the Butternut variety.

I’ve brought you two new butternut squash recipes in the last couple of weeks. Have you guys tried the Butternut Squash Apple Soup or the Quinoa Spinach Salad w/ Butternut Squash & Apples yet?

I hope you’re not tired of it because I’m back with yet another recipe featuring this orange beauty and I think you’re going to love it!

Creamy white beans are puréed with the squash along with sweet onion and some garlic. Then I paired it with some easy roasted brussels sprouts and red onion (the crispy roasted red onion bits are sooo good!) drizzled with a sweet tangy Balsamic Maple Glaze.

If that sounds tasty to you, keep reading to get the recipe below!

Close up overhead view of Butternut White Bean Purée next to Roasted Brussels Sprouts

Butternut White Bean Purée

This purée is so smooth and delicious. I couldn’t stop eating it!

The white beans give it a great savory depth of flavor, which makes it so satisfying.

Not a Brussels sprouts fan? Not to worry, this Butternut Bean Purée would be perfect as a side all on it’s own. Or you could pair it with your favorite vegetables. Sautéed mushrooms or roasted cauliflower or broccoli would all be super yummy.

Butternut White Bean Purée in a small white bowl topped with chopped fresh parsley. Bowl is on a blue dish cloth.

Entertaining Made Easy

This dish looks fancy, but it’s actually really easy. Most of the time involved is hands off. You just need to chop the veggies first and then purée the squash mixture once it’s cooked.

You could certainly serve them both separately as well. Either or both would look mighty fine on the Thanksgiving table this year.

Just make sure to drizzle the sauce just before serving. The Brussels sprouts will get mushy if you leave them in the sauce.

Which brings me to my next point – the sauce is optional, but definitely recommended.

Butternut White Bean Purée w/ Roasted Brussels Sprouts in a white bowl.

Butternut White Bean Purée w/ Roasted Brussels Sprouts

I hope you guys try this Butternut White Bean Purée and love it as much as we do! Please leave me a comment below with your feedback and star rating.

You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I don’t miss it.

Enjoy!

Print
Butternut White Bean Purée w/ Roasted Brussels Sprouts
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Butternut Squash White Bean Purée served with Roasted Brussels Sprouts and a Balsamic Maple Glaze - it's the perfect fall dish for a delicious dinner or easy entertaining.
Course: Entree, Side Dish
Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Keyword: best thanksgiving side dishes, easy butternut squash recipes, mashed butternut squash recipes
Servings: 5 servings
Calories: 196 kcal
Author: Jenn Sebestyen
Ingredients
For the Butternut White Bean Purée:
  • 4 cups cubed butternut squash (peeled and seeds removed)
  • 1 sweet onion (chopped)
  • 2 garlic cloves
  • 2 cup vegetable stock
  • 1 15 oz can white beans (rinsed and drained) (or 1 1/5 cups cooked white beans)
  • salt & pepper to taste
For the Roasted Brussels Sprouts:
  • 2 lbs Brussels sprouts (halved)
  • 1/2 red onion (sliced thin)
  • 1 tsp salt
  • 2 tsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp dijon mustard
  • slivered almonds (optional)
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a pot over medium-high heat on the stove, place the cubed squash, sweet onion, garlic and vegetable stock. Cover and simmer about 25 minutes until very tender.
  3. Meanwhile, toss the Brussels sprouts, red onion, salt and olive oil in a bowl until evenly coated. Spread onto an even layer on the prepared baking sheet. Bake for 30-40 minutes, shaking the pan to toss them around every 15 minutes, until the edges are brown and starting to get crispy.
  4. When the butternut squash is super tender, add the white beans. Using an immersion blender, purée until completely smooth. Alternately, you can transfer the mixture to a blender to purée. Taste and add salt and pepper to taste.
  5. Whisk together the balsamic vinegar, maple syrup and dijon mustard until smooth.
  6. To plate, place the Brussels sprouts on top of or next to the Butternut Bean Purée. Drizzle the sprouts with the balsamic maple glaze and sprinkle with slivered almonds, if using.
Recipe Notes

The Butternut White Bean Purée and the Brussels Sprouts can be served separately. The Balsamic Maple Glaze is optional. Make sure you don't toss the brussels sprouts in it - just drizzle it over right before serving, otherwise the sprouts will get mushy.

Nutrition Facts
Butternut White Bean Purée w/ Roasted Brussels Sprouts
Amount Per Serving
Calories 196 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Polyunsaturated Fat 1g
Sodium 1069mg 45%
Potassium 802mg 23%
Total Carbohydrates 40g 13%
Dietary Fiber 8g 32%
Sugars 14g
Protein 7g 14%
Vitamin A 247%
Vitamin C 94%
Calcium 11%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.


More Fall Inspired Recipes You Might Like:

Roasted Radish & Brussels Sprouts Salad

Roasted Radish and Brussels Sprouts Salad

Autumn Kale Salad w/ Warm Pumpkin Vinaigrette

Autumn Kale Salad with Warm Pumpkin Vinaigrette

Spaghetti w/ Spinach & Cranberries

Spaghetti with Spinach & Cranberries in a Pumpkin Maple Glaze

ConvertKit Form

Comments

  1. jessica says

    01/16/2018 at 12:02 pm

    Hi, is there a grain/pasta/ etc that you would recommend to make this a heartier meal for a vegetarian?

    Reply

    • Jenn S. says

      01/16/2018 at 4:35 pm

      Hi, Jessica. You could serve it alongside baked tofu or tempeh or even some simple quinoa. Anything you think sounds good!

      Reply

  2. Stacy A says

    11/18/2016 at 2:56 pm

    Can you use any other beans beside white bean for i have a can of navy beans could i use them instead of white.

    Reply

    • Jenn S. says

      11/18/2016 at 5:16 pm

      I would think so. I find cannellini beans to be the creamiest, but I would think any white bean would work. Add a little extra liquid if you need to get them really creamy. Let me know how it turns out!

      Reply

    • Jenn S. says

      10/21/2016 at 7:57 am

      Smart man! It’s my favorite squash…especially because it’s available all year, unlike pumpkin. I hope you guys like this!

      Reply

  4. Melissa says

    10/20/2016 at 10:34 am

    This combination sounds heavenly! I have to get my hands on some brussels sprouts. Nobody in my house likes them, but they are my favorite. This is such a perfect comforting & hearty meal.

    Reply

    • Jenn S. says

      10/20/2016 at 3:20 pm

      For my kids have to chop them pretty small. For some reason they like them that way, but not big bites of them. 🙂 And raw is always a good choice too – shred them and put it in salad….I bet they won’t even know they are in there. 🙂 Thanks, Melissa!

      Reply

  13. Mandy says

    10/15/2016 at 5:39 pm

    Oh, my!!! This is comfort food at its best! I’m in loooooooove with brussels sprouts and the way you’ve prepared them, it’s like you made them just for me 😉 Maple, balsamic, and mustard?? Yes, please! And I will never tire of butternut squash, so I say keep these recipes coming! I’m definitely making these sprouts next week and I can’t wait!!!!

    Reply

    • Jenn S. says

      10/17/2016 at 7:38 am

      Thank you, Mandy! Glad you’re not tiring of the squash recipes yet. 🙂 I love it so much too. I buy them 3 at a time! I hope you love this recipe. Can’t wait to hear what you think!

      Reply

      • Mandy says

        10/18/2016 at 5:02 pm

        OMG!!! We made the brussels sprouts last night with the glaze and it was AMAZING!!!!! I loved the addition of the roasted red onions, too! The glaze paired so perfectly with the sprouts, I’m in love! Hubby suggested we make them again for Thanksgiving – but I have a feeling we’ll be making this recipe a bunch before the holiday. Yet another delicious recipe, Jenn! <3

        Reply

        • Jenn S. says

          10/18/2016 at 6:52 pm

          Ahhhh, you totally just made my day! Yay! I’m so happy to hear that you all loved them. I love those crispy little red onions too….so good! Perfect for the Thanksgiving table…and lots of weekday tables until then. 🙂 Thank you so much, Mandy!

          Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

Read more...

Let’s Stay Connected!

ConvertKit Form

AMAZON AFFILIATE DISCLOSURE

Jenn Sebestyen/Veggie Inspired is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT NOTICE

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jenn Sebestyen and Veggie Inspired with appropriate and specific direction to the original content.