Monday, November 9, 2015 / ... comments / , , , , , ,

White Bean Mash with Roasted Brussels Sprouts and Butternut Squash

This is a simple dinner recipe that a few of my girlfriends make all the time. One asked the other for the recipe, which she created after trying something similar as a Trader Joe's sample, then gave it to me, and it evolved into what you see here. Recipes that have evolved through girlfriends are the best kind, if you ask me. It would be awesome for a vegetarian Thanksgiving dish. The first time I made this mash I did it without the butternut squash or (vegan) sausage and everyone in our little family loved it. Our kids are big roasted Brussels sprouts lovers, so I didn't get any complaints with this one-dish dinner. This week I added squash and loved the sweetness it added. I served our roasted veggies and bean mash with my favorite vegan sausages from Field Roast. They are non-GMO and high protein and my meat-eating guests usually have no idea they are meatless. This may be the dinner I make most frequently during fall and winter. 

Try this inexpensive, easy, tasty, wholesome autumn dinner this week! 

A little coconut oil and sea salt and into the oven you go! 

Roasting is always my favorite method for cooking both Brussels sprouts and squash. The outsides get nice and crispy caramelized and the insides tender. 
While the veggies are roasting, I make the bean mash with coconut oil, onion, and sage. 

Once the vegetables are ready I serve them right on top of the bean mash. Give a generous sprinkle of Parmesan and you're done! You've got your protein from the beans and a big pile of veggie vitamins on top! This dinner is fall on a plate. Make it for a busy weeknight family dinner or for Thanksgiving.

White Bean Mash with Roasted Brussels Sprouts and Butternut Squash
Printer Friendly Recipe
Yield: Serves 4


  • 1 medium butternut squash, peeled and cut into 1-inch cubes 
  • 1 lb. Brussels sprouts, quartered 
  • sea salt to taste 
  • 2 tablespoons coconut oil (or extra virgin olive oil) 
  • 1 sweet yellow onion, diced 
  • 8 fresh sage leaves, thinly sliced, plus a few more for garnish 
  • 2 cans white beans such as cannellini, drained but not rinsed 
  • 1/2 cup grated Parmesan cheese, plus more for serving 

  1. Preheat the oven to 375 degrees F. 
  2. Place the cubed butternut squash and Brussels sprouts on a large baking dish and toss with one tablespoon oil. Sprinkle lightly with a little sea salt and pepper. Roast until tender and golden brown, 30-40 minutes. 
  3. Meanwhile, saute onion in one tablespoon oil until softened and golden brown. Stir in sage and saute 5 minutes longer over low heat. Stir in beans and mash with the back of a fork. Stir in Parmesan. Season mash to taste with salt and pepper. 
  4. Transfer bean mash to a serving dish. Top with roasted Brussels sprouts and squash. Garnish with extra sage leaves and serve with Parmesan. 
*Vegan option: Omit the Parmesan!

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