Creamy Roasted Butternut Squash & White Beans with Walnut Breadcrumbs & Crispy Sage
Creamy roasted butternut squash and white beans come together in a silky, cozy sauce topped with crunchy walnut breadcrumbs and crispy sage. A hearty, protein-rich vegan dinner perfect for fall nights.
Ingredients
For the Squash & Sauce:
- 1 medium butternut squash (about 4–5 cups), peeled and cubed
- 2 tbsp olive oil, divided
- salt & pepper and chili flakes to taste
- 1 tsp dried sage sub rosemary or thyme
- 2 shallots diced sub ½ yellow onion
- 3 cloves garlic, minced
- 2 19 oz cans white beans, rinsed and drained sub butter beans
- ¼ cup nutritional yeast sub grated parm if desired
- 1 cup veggie broth
- ½ cup plain unsweetened milk I used soy milk
Crispy Sage Leaves
- 1-2 tbsp olive oil or sunflower oil
- 8-10 fresh sage leaves
Walnut Breadcrumbs
- ½ cup panko breadcrumbs
- ¼ cup walnuts, finely chopped
- leftover oil from crispy sage leaves
Instructions
Roast the Squash
- Preheat oven to 400°F (200°C).Add peeled and cubed squash to a baking sheet lined with parchment. Toss with 1 tbsp olive oil, salt, pepper, and dried sage.Roast for 25–30 minutes until tender and caramelized.
Sauté Aromatics
- In a pan or cast iron skillet, heat 1 tbsp olive oil over medium.Add shallots and sauté until softened (3–4 minutes). Then add garlic and cook for another 30 seconds.
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. Add salt, pepper, and chili flakes to taste.
Fry Crispy Sage
- Heat 1–2 tbsp oil in a small pan or even a small stainless steel pot on medium heat. *See notes.
- Add sage leaves and fry for 10–15 seconds per side until crisp. Transfer to paper towel and sprinkle lightly with salt.
Make Walnut Breadcrumbs
- Use the leftover sage oil from earlier and add another tbsp if needed in the same pan on medium heat.
- Add breadcrumbs and walnuts, toasting until golden (3–4 minutes). Keep a careful eye and keep stirring as they can burn quickly. Season with a pinch of salt and pepper.
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. Enjoy this cozy fall dish!
Notes
Notes
- Chili Heat: Add chili flakes to taste either in the sauce or while toasting the breadcrumbs for a little kick.
- Crispy Sage: Use a small frying pan or even a tiny stainless steel pot for shallow-frying sage leaves. The 1–2 tbsp olive oil will be enough to crisp them if the pot is small enough.
- Safety Tip: Remove sage leaves carefully (tongs or kitchen tweezers work well) — the oil will be hot and splatters easily.
- Flavor Boost: After frying the sage, toss the chopped walnuts in the leftover sage oil before adding breadcrumbs. This infuses the nuts with extra savory flavor.
- Make Ahead: The squash-bean mixture can be made 1–2 days ahead and reheated. For best texture, toast breadcrumbs and fry sage fresh before serving.
- Bread Pairing: This recipe is perfect with toasted sourdough or baguette slices for scooping.
- Bean Swaps: Butter beans or even chickpeas can be used instead of white beans, though chickpeas will give a firmer bite.
Nutrition
Serving: 310g | Calories: 355kcal | Carbohydrates: 42g | Protein: 17g | Fat: 14g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 450mg | Potassium: 950mg | Fiber: 12g | Sugar: 5g | Vitamin A: 18000IU | Vitamin C: 35mg | Calcium: 160mg | Iron: 5mg
Tried this recipe?Let us know how it was!