Creamy White Beans with Roasted Squash and Sage

Roasted squash joins creamy white beans, garlic and sage in this cozy skillet dinner. Toasted pumpkin seeds (affiliate link) add crunch, and crusty bread is a welcome side.

Serves 3 · Prep: about 15 minutes · Cook: about 30 minutes · Total: about 45 minutes

Ingredients

• 1 lb 2 oz (500 g) winter squash, seeded and cut into roughly 3/4-inch cubes
• 2 tablespoons olive oil, divided
• 2 cans white beans (about 15 oz each; about 17 oz drained total), rinsed and drained
• 1 small onion, finely diced
• 2 garlic cloves, finely chopped
• 6 fresh sage leaves, finely sliced
• 3/4 cup plus 1 tablespoon (200 ml) vegetable broth
• 1 tablespoon lemon juice
• 2 tablespoons pumpkin seeds (affiliate link)
• Salt and black pepper, to taste
• Bread, for serving (optional)

Instructions

1. Heat the oven to 425°F. Toss the squash with 1 tablespoon olive oil and a pinch of salt, then spread on a baking sheet. Roast for 25–30 minutes, turning halfway, until tender and browned at the edges.
2. Meanwhile, toast the pumpkin seeds (affiliate link) in a dry skillet over medium heat for 2–3 minutes, stirring often. Transfer to a plate.
3. Heat the remaining olive oil in a large skillet. Cook the onion for 4–5 minutes until softened. Add the garlic and sage and stir for about 30 seconds.
4. Add the beans and vegetable broth and simmer gently for 5–7 minutes. Mash about a quarter of the beans with a fork to make a creamy sauce. Add a little water if needed.
5. Fold in the roasted squash and season with lemon juice, salt and pepper. Sprinkle with the toasted pumpkin seeds (affiliate link) and serve with bread if desired.

Check the broth and bread for allergens if needed. Cool leftovers promptly, refrigerate and reheat thoroughly before eating.

White beans and roasted squash for an autumn supper

Soft, creamy beans contrast with browned pieces of squash in this comforting skillet meal. It suits a relaxed dinner where the pan can come straight to the table for sharing. The optional bread suggested in the recipe is useful for scooping up the savory sauce.

A creamy sauce without extra cream

Mash the stated portion of cooked beans directly in the pan to thicken the sauce while leaving the rest intact. Fold in the roasted vegetables gently at the end so the pieces retain their shape. If the mixture becomes too thick, add water a little at a time, then adjust the final acidic seasoning just before serving.