Yield: Serves 6

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. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 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)

Instructions

  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.
  4. 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. 

Notes

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.

 

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