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