Cozy Up with Squash and Sage Beans: The Perfect Autumnal Comfort Food
As the nights draw in and the temperature drops, there’s nothing more comforting than a warm, hearty meal. This autumn, ditch the takeout menus and embrace the season with a recipe that will satisfy your cravings and warm your soul: Squash and Sage Beans.
This delicious and easy-to-make recipe comes from Sarah Doig, the culinary genius behind Sarah’s Vegan Recipes. Sarah’s recipe is perfect for a cozy weeknight dinner, and it’s sure to become a new favorite in your household.
A Symphony of Flavors: Why This Recipe Works
The combination of sweet roasted butternut squash, earthy sage, and creamy butter beans creates a symphony of flavors that will tantalize your taste buds. The creamy sauce, made with a blend of vegetable stock, unsweetened soya milk, and nutritional yeast, adds a luxurious touch.
Get Cozy in the Kitchen: A Step-by-Step Guide
Ready to create your own culinary masterpiece? Here’s how:
Ingredients You’ll Need:
* 450g butternut squash, cut into chunks
* 1/4 tsp salt
* 1 tbsp olive oil
* 1 tsp dried sage
* 2 tbsp olive oil
* 2 shallots
* 2 garlic cloves
* 1 x 700g jar of butter beans (or two x 400g tins), drained
* 200ml vegetable stock
* 100ml unsweetened soya milk (or oat milk)
* 2 tbsp nutritional yeast
* Salt and pepper to taste
* Cashew parmesan (optional)
* Crispy sage leaves (optional)
* Roasted squash seeds (optional)
Instructions:
1.
Preheat your oven to 200°C / 390°F.
Toss the chopped butternut squash with olive oil, salt, and dried sage. Spread the squash on a baking tray and roast for around 25 minutes, or until soft.2.
While the squash roasts, prepare your beans.
Finely slice the shallots and sauté them in olive oil until soft and golden. Add the garlic and cook for a few more minutes. Then stir in the drained butter beans, season with salt and pepper, and set aside.3.
Time to blend!
Once the squash is roasted, let it cool slightly. Combine the roasted squash with the soya milk, vegetable stock, nutritional yeast, and a pinch of salt and pepper. Blend until smooth and creamy.4.
Combine and simmer.
Pour the creamy squash sauce into the pan with the beans. Simmer for about 10 minutes, or until the sauce is thick, creamy, and piping hot.5.
Add the finishing touches.
Serve the squash and sage beans topped with roasted squash seeds, crispy sage leaves, and a sprinkle of cashew parmesan for extra flavor and texture.Sarah’s Expert Tip:
If you’re looking to add extra greens, Sarah suggests stirring in some roughly chopped spinach or kale a few minutes before serving.More than Just a Meal: A Warm and Inviting Experience
This recipe is more than just a delicious meal; it’s an opportunity to create a cozy and inviting experience. Light some candles, put on your favorite music, and savor the flavors of autumn. Enjoy this comforting dish with a big chunk of toasted sourdough bread for dipping—you’ll be thanking yourself for it!
