Creamy Roasted Butternut Squash & White Beans

This creamy roasted butternut squash and white bean skillet is comfort food at its best. Roasted squash gets blended into a silky sauce with veggie stock, plant milk, and nutritional yeast, then folded with hearty white beans. A golden walnut breadcrumb topping adds crunch, while crispy sage leaves bring an aromatic finish. It’s hearty, cozy, and feels restaurant-worthy — yet simple enough for weeknights.

Ingredients & Substitutions

For the Squash & Sauce:

• 1 medium butternut squash (about 4–5 cups), peeled and cubed
• 2 tbsp olive oil, divided
• ½ tsp salt + black pepper to taste
• 1 tsp dried sage (or rosemary/thyme)
• 2 shallots (or 1 small onion), thinly sliced
• 3 garlic cloves, minced
• 2 cans white beans (cannellini or navy), rinsed & drained
• 1 cup veggie stock (200 ml)
• ½ cup unsweetened oat or soy milk (or ½ cup canned coconut milk for a richer sauce)
• 2 tbsp nutritional yeast

For the Walnut Breadcrumbs:

• ½ cup panko breadcrumbs
• ¼ cup walnuts, finely chopped
• 1 tbsp olive oil
• Pinch of salt & pepper

For the Crispy Sage (optional but recommended):

• 6–8 fresh sage leaves
• 1–2 tbsp olive oil
• Pinch of salt

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Helpful Tools

• Baking sheet lined with parchment
• Blender (for silky sauce)
• Skillet or sauté pan
• Small pan for toasting breadcrumbs & frying sage

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How to Make This Creamy Butternut Squash & Bean Recipe

• Roast the Squash
  • Preheat oven to 400°F (200°C).
  • Toss cubed squash with 1 tbsp olive oil, salt, pepper, and dried sage.
  • Roast for 25–30 minutes until tender and caramelized.

• Sauté Aromatics
  • In a skillet, heat 1 tbsp olive oil over medium.
  • Add shallots and garlic, sauté until softened (3–4 minutes).

• Blend the Sauce
  • Add roasted squash to a blender with veggie stock, plant milk, and nutritional yeast.
  • Blend until silky smooth.

• Simmer with Beans
  • Pour sauce back into the skillet with sautéed shallots and garlic.
  • Stir in white beans and simmer gently for 5–7 minutes.
  • Adjust seasoning to taste.

• Make Walnut Breadcrumbs
  • In a small pan, heat 1 tbsp olive oil.
  • Add breadcrumbs and walnuts, toasting until golden (3–4 minutes).
  • Season with a pinch of salt and pepper.

• Fry Crispy Sage (Optional)
  • Heat 1–2 tbsp olive oil in a skillet over medium.
  • Add sage leaves and fry for 10–15 seconds per side until crisp.
  • Transfer to paper towel and sprinkle lightly with salt.

• Assemble & Serve
  • Spoon creamy squash and bean mixture into bowls.
  • Sprinkle with walnut breadcrumbs and top with crispy sage leaves.
  • Serve with crusty bread, rice, or quinoa.

Tips & Tricks

• For extra brightness, add a squeeze of lemon before serving.
• Double the breadcrumb topping if you love lots of crunch.
• Store sauce and beans up to 3 days in the fridge; fry sage and toast breadcrumbs fresh for best texture.

Frequently Asked Questions

Can I use coconut milk instead of oat or soy milk? +

Yes, coconut milk makes the sauce richer and creamier. Use half coconut milk and half stock so it’s not overpowering.

Should I skip the walnut breadcrumbs if I use crispy sage? +

You can use both! The breadcrumbs add crunch while the sage brings fragrance. Together they make the dish extra special.

Can I make this gluten-free? +

Yes, just swap the panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers in the walnut topping.

What other beans can I use besides white beans? +

Butter beans, navy beans, or even chickpeas all work well. Chickpeas give a slightly firmer bite than white beans.

Is this freezer-friendly? +

Yes, freeze the squash and bean mixture (without toppings) for up to 2 months. Reheat gently and make fresh sage and breadcrumbs when serving.

Conclusion: Creamy Roasted Butternut Squash

This creamy roasted butternut squash and white bean skillet, topped with walnut breadcrumbs and crispy sage, is the perfect balance of creamy, crunchy, and fragrant. It’s hearty enough for a main but elegant enough to impress guests.