Creamy Butternut Squash Ricotta Butter Beans - a delicious healthy vegetarian dinner for fall. This recipe is ready in about 45 minutes and is so flavorful and delicious. It is also packed with veggies and protein.
I love bean based recipes. For another yummy bean based dinner try my spinach and artichoke beans or my lemon parmesan white bean stew.
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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
- butter beans
- butternut squash
- garlic
- shallot
- broth
- ricotta
- broth
- sage
- paprika
- thyme
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butter beans - any white bean or even chickpeas would work.
- Ricotta - feel free to use dairy free ricotta.
Step-by-Step Instructions
- Step 1: Bake squash and garlic.
- Step 2: Cook sage and shallot.
- Step 3: Blend together sauce.
- Step 4: Cook beans and sauce together.
- Step 5: Serve.
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.
Recipe FAQS
Yes they are the same thing.
Butter beans and ricotta are the protein source.
Yes it is!
Other veggie packed meals
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Creamy Butternut Squash Ricotta Butter Beans
Ingredients
- 1 medium butternut squash - cubed (leave skin on) about 4 cups worth of squash
- 1 tablespoon oil
- salt/pepper to taste
- 6 cloves garlic
- 1 tablespoon butter can sub oil
- 1 shallot - finely chopped
- ¼ cup sage - finely chopped
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 ½ cups vegetable or chicken broth I like bone broth for extra protein
- juice from ½ lemon
- ½ cup ricotta
- 3 cups cooked butter beans* drain the beans if using canned
- ~2 cups fresh chopped kale from about 1 small bunch of kale, I used dino kale
Instructions
- Preheat oven to 425 degrees.
- Add squash and garlic to a sheet pan lined with parchment or silicone. Bake for 15-20 minutes and then remove garlic (once it is browned). Bake squash for another 10-15 minutes, until fork tender.
- When squash is almost done cooking, add butter (or oil) to a skillet over medium heat. Add shallots, sage, thyme, and paprika. Cook for 8 minutes, until shallots have softened.
- Add butternut squash, garlic, broth, lemon and ricotta to blender. Blend until smooth.
- Add beans to the pan with the shallots. Pour over the sauce. Bring to a simmer and cook for 5 minutes. Lastly fold in the kale, and then remove from the heat.
- Divide out and serve with crusty bread.
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.