Creamy Squash and Sage Beans

A perfect warm and cozy dish with creamy squash and sage-flavored butter beans, perfect for colder weather.

By @sarahsveganrecipes

Original recipe source

Cook time: 45 minutes

Servings: 2

Ingredients

• 450 g butternut squash cut into chunks
• 0.25 tsp salt
• 1 tbsp olive oil
• 1 tsp dried sage
• 2 shallots finely sliced
• 1 tbsp olive oil
• 2 garlic cloves minced
• 700 g butter beans drained
• 0 salt to taste
• 0 pepper to taste
• 100 ml unsweetened soya milk
• 200 ml vegetable stock
• 2 tbsp nutritional yeast
• 0 salt to taste
• 0 pepper to taste
• 0 squash seeds roasted
• 0 crispy sage leaves
• 0 cashew parmesan

Instructions

1. Preheat your oven to 200°C. Add the butternut squash to a baking tray and sprinkle with salt and dried sage. Drizzle with olive oil and toss to coat the chunks. Roast for around 25 minutes or until soft.
2. Meanwhile, finely slice the shallots. Sauté in olive oil until soft and golden, and then add the garlic. Soften for another few minutes.
3. Add the drained butter beans to the shallots and garlic. Season well with salt and pepper and mix.
4. Once the squash is roasted, let it cool a bit then blend with the soya milk, vegetable stock, nutritional yeast, salt, and pepper until smooth and creamy.
5. Pour the squash sauce into the pan with the beans and simmer for around 10 minutes until thick and creamy.
6. Serve topped with squash seeds, crispy sage leaves, and cashew parmesan.