These Butternut Squash Ricotta Butter Beans (high protein) are what I make when I want something comforting yet nutrient dense. They are creamy and delicious without using any cream. Thanks to the ricotta, bone broth and beans this recipe is packed with protein. Kale and beans also add plenty of fiber.
Each serving has 33 grams of protein and 22 grams of fiber.
I love bean based recipes. For another yummy bean based dinner try my lemon pepper beans, spinach and artichoke beans and my pumpkin beans.
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Why you'll love this recipe
It is easy to make and ready in about 30 minutes.
It is vegetarian and grain free.
Thanks to the beans and ricotta this recipe is full of protein.
It is packed with veggies.
Ingredients
- Butternut squash
- Oil
- Salt
- Paprika
- Nutmeg
- Onion powder
- Dried thyme
- Garlic powder
- Fresh sage
- Shallot
- Garlic
- Bone broth or vegetable broth
- Lemon juice
- Ricotta
- Red pepper flakes
- Butter beans
- Butter
- Lacinato kale
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butter beans - chickpeas would work.
- Ricotta - feel free to use dairy free ricotta.
- Sage - Rosemary would be yummy here.
- Kale - spinach or chard also works.
Step-by-Step Instructions
- Roast squash, sage, shallot and garlic.
- Blend squash, sage, shallot and garlic with broth, ricotta, lemon and red pepper until smooth.
- Cook kale and beans.
- Toss together kale and beans with the squash sauce.
Storage instructions
You can store the extra beans in a sealed container in your fridge for up to 3 days.
Recipe Pro-Tips
If you are not vegetarian you can use bone broth to further bump up the protein in this recipe.
Use grass fed and organic ricotta for the healthiest and best tasting ricotta. I love Organic Valley.
Recipe FAQS
Yes they are the same thing.
Butter beans, bone broth, and ricotta all add protein.
If you use vegetable broth than yes this recipe is vegetarian.
Other veggie packed meals
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Butternut Squash Ricotta Butter Beans (high protein)
Equipment
- 1 skillet
Ingredients
- 4-5 cups cubed butternut squash, from one smaller butternut squash Can also use honeynut squash, I left the seeds on mine
- 1-2 tablespoons olive oil another neutral oil also works
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon nutmeg
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- .5 oz sage i used half of a 1 oz plastic container, so about 4 stalks of sage
- 1 shallot - halved and peeled
- 6 cloves garlic
- 2 cups bone broth or vegetable broth I prefer chicken bone broth, beef also works
- juice from ¼ lemon
- ½ cup ricotta
- 1-2 pinches red pepper flakes adjust to your spice preference
- 3 cans butter beans* - drained 13-15 oz cans or cartons
- 1 tablespoon butter can sub oil
- 1 head lacinto kale - ribbed and finely chopped from about 1 small bunch of kale, I used dino kale
Optional toppings and size
- toasted bread
- grated parmesan
- additional fresh chopped sage
- additional red pepper flakes
Instructions
- Preheat oven to 425 degrees.
- Add squash to a sheet pan lined with parchment or silicone. Toss with oil, salt, pepper, onion powder, paprika, thyme, garlic powder and nutmeg.Add garlic, sage, and shallots to the same sheet pan.Bake for 10-15 minutes and then remove the sage and set aside. Bake for another 10-15 minutes and remove garlic once browned. Remove squash and shallot once fork tender and browned. I baked my squash and shallot for 35 minutes total.
- Add butternut squash, sage, garlic, broth, shallot, red pepper flakes, lemon and ricotta to blender. Blend until smooth.
- Add butter and beans to a skillet over medium heat. Cook until kale starts to wilt, this will take about 5 minutes. Then turn heat to low, add sauce and toss to combine, cook for about 3 minutes until everything is warmed.
- Divide out and serve with toasty bread and your favorite toppings
Samantha Molinar says
Can you substitute the ricotta with cottage cheese?
Kristi says
Yes you can just keep in mind this will give the recipe a more sour taste
Ellen Cal says
Tried this recipe tonight - it was excellent! Definitely putting it on the "make it again" list. I used frozen butternut squash rather than fresh, and instead of kale I used baby spinach.
Kristi says
Thanks Ellen!
Nancy Jean Farden says
The recipe list does not include lemon which is supposed to be added to the blender with the squash, garlic, broth, ricotta. I have a bonus crop of kale that I plan to use in this soup so I really want to try the recipe.
Kristi says
Hey Nancy thanks for letting me know, I fixed the recipe.
Heather says
Recipe sounds lovely. However in reading the directions, the recipe calls for kale, which I don't see in the ingredient list.