Butternut Squash And Bean Bake Recipes

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BUTTERNUT SQUASH BAKE



Butternut Squash Bake image

This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.

Provided by Too Hot Tamale

Categories     Side Dish     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 8

1 (4 pound) butternut squash - peeled, seeded, and cubed
⅓ yellow onion, minced
¼ cup extra-virgin olive oil
½ cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
¼ cup Italian bread crumbs

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
  • Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Nutrition Facts : Calories 379 calories, Carbohydrate 47 g, Cholesterol 21.3 mg, Fat 18.5 g, Fiber 6.9 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 560.3 mg, Sugar 8.2 g

BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE



Black Bean and Butternut Squash Enchilada Casserole image

This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.

Provided by LINLI

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 6

Number Of Ingredients 11

1 butternut squash - peeled, halved lengthwise, and seeded
3 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pinches cayenne pepper
2 (15.5 ounce) cans black beans, rinsed and drained
12 ounces shredded Cheddar cheese, divided
2 (10 ounce) cans mild enchilada sauce
8 flour tortillas, or more if needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
  • Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
  • Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
  • Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
  • Bake in the oven until heated through and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 767.4 calories, Carbohydrate 89.4 g, Cholesterol 59.5 mg, Fat 32.9 g, Fiber 17.1 g, Protein 32 g, SaturatedFat 14.6 g, Sodium 1475.3 mg, Sugar 5.1 g

BUTTERNUT SQUASH AND BEAN BAKE



Butternut Squash and Bean Bake image

I made this today as I had things to use up namely a butternut squash and I wanted to do something different I took inspiration for the sauce from the Veganomicon by Isa Chandra Mosovitz and Terry Hope and there recipe for cheaters baked beans. I used black eyed peas as that's what I had ready soaked and cooked but frozen. I bet haricot beans would be much better in this I made some adjustments and lowered the sugar recommended due to the addition of a butternut squash. I also made oatmeal dumpling s which I haven't tried yet they are cooking at the if they are any good ill be posting them shortly, I made this in my new enamel pot that I am liking very much on cold rainy Yorkshire May days like today- it always rains.

Provided by cakeinmyface

Categories     Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
100 g onions (1 medium onion chopped finely)
3 minced garlic cloves
500 g passata
400 g plum tomatoes
2 tablespoons tomato puree
300 g butternut squash (1 medium size peeled and chopped into 1 inch chunks)
2 teaspoons mustard
1 bay leaf
400 g haricot beans
1 tablespoon caster sugar
1 teaspoon paprika
1 teaspoon sage
1 teaspoon ginger
1 teaspoon mixed spice
1 teaspoon salt

Steps:

  • Preheat oven to gas mark 4.
  • Heat the oil in your oven and hob proof pot and add the onions fry until soft and going a little brown
  • add the garlic the beans and the squash and herbs and spices and stir
  • add the passata and the chopped tomatoes crush the tomatoes a little with the back of a spoon put the lid on and bake at 4 for about an hour until thick gloopy and warm. If using dumplings of any kind add half hour before cooking time and cook uncovered until crispy on top.
  • serve on its own with vegi sausages or banked potatoes and cheese yum yum.

Nutrition Facts : Calories 307.3, Fat 7.9, SaturatedFat 1.2, Sodium 1123.9, Carbohydrate 53, Fiber 10.9, Sugar 15.1, Protein 11.8

BUTTER BEAN & SQUASH CRUMBLE



Butter bean & squash crumble image

High in fibre, a good source of iron and counts as 4 of your 5-a-day, this is the ideal healthy and warming winter dish

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 2h35m

Number Of Ingredients 14

350g dried butter bean , soaked overnight in cold water
4 tbsp olive oil
2 onions , chopped
4 garlic cloves , finely chopped
1-2 red chillies , deseeded and finely chopped
700g jar passata
1 bouquet garni
425ml white wine
425ml vegetable stock
700g squash , peeled, deseeded and cut into chunks
50g breadcrumb
25g walnut , finely chopped
1 tbsp chopped rosemary
4 tbsp chopped parsley

Steps:

  • Rinse the beans and put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat and cook, partly covered, for about 1 hr until tender. Drain well.
  • Heat 2 tbsp oil in a large pan, add the onions, fry for 10 mins until lightly browned. Add the garlic, chilli, passata, bouquet garni, wine, stock, salt and pepper; bring to the boil. Reduce the heat and simmer, uncovered, for 20 mins, then add the squash and cook for a further 20 mins. Taste and add more seasoning, if necessary.
  • Heat oven to 180C/fan 160C/gas 4. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tbsp oil, then sprinkle over the beans. Bake for 30 mins until the topping is golden and crisp.

Nutrition Facts : Calories 428 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 0.93 milligram of sodium

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