Creamy Butternut Squash Ricotta Butter Beans
These Creamy Butternut Squash Ricotta Butter Beans are a delicious healthy recipe.
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.
Notes
*This is equivalent to about 2 cans.
This makes 2-3 servings depending on how hungry you are.
Nutrition
Calories: 650kcalCarbohydrates: 111gProtein: 40gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 47mgSodium: 189mgPotassium: 2931mgFiber: 28gSugar: 18gVitamin A: 40826IUVitamin C: 83mgCalcium: 401mgIron: 11mg
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