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Creamy Honey Nut Squash and Garlic Butter Beans with Smoky Tempeh Crunch Recipe

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3.8 from 7 reviews

This creamy Honey Nut Squash & Garlic Butter Beans recipe combines the sweet, roasted flavor of honey nut squash and caramelized garlic with tender butter beans. Topped with a smoky tempeh crunch and garnished with toasted walnuts, parsley, and chili oil, it creates a hearty, comforting vegan dish packed with flavor and texture, perfect for a satisfying lunch or dinner.

Ingredients

Main Ingredients

  • 1 medium honey nut squash (about 585 grams)
  • 1 bulb garlic
  • 2 (540mL/18oz) cans butter beans, drained and rinsed (about 4 cups)
  • 2 cups vegetable stock, plus extra as needed
  • 1 medium onion
  • 1 chili
  • 1 tablespoon thyme leaves
  • 1 tablespoon lemon juice

Tempeh Crunch

  • 227 gram block tempeh
  • 1 ½ tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon smoked paprika
  • ½ teaspoon regular paprika
  • 1 teaspoon Tamari
  • 2 teaspoons maple syrup
  • Salt and pepper, to taste

For Serving

  • Chopped toasted walnuts
  • Chopped parsley
  • Chili oil
  • Crusty bread

Instructions

  1. Prepare and roast garlic and squash: Preheat the oven to 400°F (200°C). Line a half sheet pan and a quarter sheet pan with parchment paper. Trim ½ inch from the top of the garlic bulb, drizzle with olive oil, and wrap tightly in foil. Place it on the quarter sheet pan along with the honey nut squash halves, cut side down. Roast for about 35 minutes until the squash is tender and garlic soft and browned. Let cool slightly.
  2. Make the smoky tempeh crunch: Crumble tempeh into small pieces in a bowl. Add 1 ½ tablespoons olive oil, garlic powder, onion powder, smoked paprika, regular paprika, Tamari, maple syrup, salt, and pepper. Toss to coat everything evenly. Spread the seasoned tempeh on the half sheet pan and roast in the oven for 20-25 minutes until browned with crunchy edges.
  3. Prepare aromatics: While roasting, chop the onion finely and mince the chili and thyme leaves for later use.
  4. Blend the squash and garlic sauce: Scoop out and discard the squash seeds. Scoop the roasted squash flesh into a blender along with the softened garlic cloves squeezed out from the bulb. Add 2 cups vegetable stock and season with salt and pepper. Blend on high for about 1 minute until completely smooth. Set aside.
  5. Sauté vegetables and combine: Heat a deep skillet or braiser over medium heat with a drizzle of olive oil. Add the chopped onion and sauté for 7-8 minutes until very soft and translucent. Add chili and thyme and sauté for 1 more minute. Stir in the butter beans and season with salt and pepper.
  6. Combine sauce and simmer: Pour the blended honey nut squash sauce into the skillet with the beans and stir to combine. Bring to a boil, then reduce to a simmer, allowing the sauce to thicken slightly around the beans. If too thick, add a few tablespoons of extra vegetable stock as needed. Stir in the lemon juice at the end to brighten flavors.
  7. Serve: Plate the creamy butter beans and top generously with the smoky tempeh crunch, chopped toasted walnuts, fresh parsley, and a drizzle of chili oil. Serve immediately with crusty bread for a wholesome meal.

Notes

  • Use a high-powered blender for the smoothest sauce texture.
  • The tempeh can be seasoned to taste; feel free to adjust spices for preferred heat or smokiness.
  • Leftover butter beans with squash sauce can be refrigerated for up to 3 days and reheated gently on stove.
  • For gluten-free, ensure the Tamari used is certified gluten-free.
  • You can substitute walnuts with pecans or almonds for the topping.
  • Adjust chili amount to control spiciness tailored to your preference.

Find it online: https://simpleplatter.com/creamy-honey-nut-squash-and-garlic-butter-beans-with-smoky-tempeh-crunch-recipe/