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.
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!
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.
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
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. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I don’t miss it. Enjoy!
- 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 (or 1 1/5 cups cooked white beans)
- salt & pepper to taste
- 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
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- Whisk together the balsamic vinegar, maple syrup and dijon mustard until smooth.
- 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.
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.
More Fall Inspired Recipes You Might Like:
Roasted Radish & Brussels Sprouts Salad
Autumn Kale Salad w/ Warm Pumpkin Vinaigrette
Spaghetti w/ Spinach & Cranberries
Can you use any other beans beside white bean for i have a can of navy beans could i use them instead of white.
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!
Oh man, all of this looks so delicious! Irving loves butternut squash, so we’ll have to give this one a try!
Smart man! It’s my favorite squash…especially because it’s available all year, unlike pumpkin. I hope you guys like this!
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.
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!
Sounds like the perfect comfort food and fairly easy to prepare. LOVE it! Gotta try it! 🙂
Thanks, Margaret! Very easy and yes, oh so comforting!
Oh my gosh, those Brussels look PERFECT.
I think so! 🙂
This sounds like the perfect quintessential fall dish. And I bet those white beans give the squash extra staying power!
Yes, they sure do! It tastes light, but it’s actually very hearty. Thanks, Cadry!
Well this just looks like fall in a bowl! YUM.
Thanks, Beth! It tastes like fall in a bowl too! 🙂
Jenn, this seriously looks amazing! I am definitely making it soon.
Thank you, Amy! I hope you love it!
Gosh, does that look beautiful! I can just imagine how good it tastes and your pairings are perfect.
Aw, thank you so much, Ginny! It definitely makes a great combo!
It does look fancy! I have been craving Brussels sprouts the past few days so I’ll have to go out and find some to make these! The bean dip looks amazing too Jenn!
Thanks, Mary Ellen! You’ll definitely have to get your hands on some!
This looks like the perfect meal!
Thanks, Dianne!
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!!!!
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!
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
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!
Oooh Brussel sprouts are one of my favorite veggies. This sounds so good!
Thanks, Esther. I hope you love it. Let me know if you try it. Enjoy your weekend!
O girl! This would make a perfect Fall date night meal 😉 YUM!
Yes! Let the romance begin!! 🙂