White Bean Mash with Roasted Brussels Sprouts and Butternut Squash
White bean mash with roasted butternut squash and Brussels sprouts is a healthy, hearty vegetarian side or main dish perfect for Thanksgiving or fall dinners.
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!
Roast the Butternut Squash and Brussels Sprouts
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.
Mash the Cannellini Beans
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.
- 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 (I like Follow Your Heart brand)
- Preheat the oven to 375 degrees F.
- 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.
- 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.
Transfer bean mash to a serving dish. Top with roasted Brussels sprouts and squash. Garnish with extra sage leaves and serve with Parmesan.
For a vegan option, use dairy free Parmesan such as Follow Your Heart.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCarbohydrates: 41gFiber: 11gSugar: 3gProtein: 16g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.