I recently made this Honeynut Squash Brothy Beans Recipe, and it instantly became a favorite in my kitchen. The naturally sweet squash blends perfectly with hearty butter beans and a flavorful vegetable broth. I love how warming and comforting it feels, yet it’s light enough for any meal.

The hints of Calabrian chili and fresh herbs give it a subtle kick that keeps every bite exciting. Making it also felt effortless, and I couldn’t wait to share it with friends and family.

Ingredients

These ingredients combine to create a rich, flavorful, and slightly sweet brothy bean dish.

1 honeynut squash – Small and sweet, perfect for a naturally rich broth.
1 small head garlic – Roasting mellows the flavor and adds depth.
4 cups vegetable stock – Forms a nourishing, savory base.
2 tablespoons olive oil – Helps roast and sauté vegetables.
2 cups brussel sprouts – Adds texture and a slight earthiness.
1 large white onion – Provides sweetness and flavor base.
4 sprigs fresh rosemary, leaves removed – Gives aromatic, piney notes.
4 sprigs fresh thyme, leaves removed – Adds a subtle herbal touch.
1 tablespoon Calabrian chili paste – Adds gentle heat; can substitute Italian red pepper paste.
1 (15-ounce) can butter beans, drained and rinsed – Creamy protein for heartiness.
2 tablespoons red wine vinegar – Balances the sweetness with mild acidity.
Kosher salt and freshly cracked black pepper – To taste.
Optional: ¼ cup dry white wine – Adds depth and subtle acidity.

Note: This recipe serves 4–5 people as a main course.

Variations

You can customize this recipe to suit your preferences:

Vegan/Dairy-free: Naturally suitable as written; skip optional cheese garnishes if using.
Spice level: Add extra Calabrian chili paste or red pepper flakes for more heat.
Vegetables: Swap brussel sprouts with kale, spinach, or roasted carrots.
Beans: Use cannellini or navy beans instead of butter beans.
Alcohol-free: Skip white wine; the broth remains flavorful.

Cooking Time

This recipe comes together quickly, perfect for a cozy meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Having the right tools makes the process smooth:

Baking sheet – For roasting squash and garlic.
Aluminum foil – To wrap garlic for roasting.
Blender – For creating smooth honeynut squash broth.
Large pot or sauté pan – To cook vegetables and combine the beans.
Wooden spoon – For stirring and sautéing.
Knife and cutting board – For chopping onions, brussel sprouts, and herbs.
Ladle – For serving the brothy beans.

How to Make Honeynut Squash Brothy Beans Recipe?

Step 1: Roast the Squash and Garlic

Preheat the oven to 400°F. Cut the squash in half, remove seeds, and place face-down on a parchment-lined sheet. Drizzle garlic with olive oil, wrap in foil, and roast both for 30 minutes until soft.

Step 2: Prepare the Honeynut Broth

Scoop roasted squash and garlic into a blender with vegetable stock. Blend until smooth to form a creamy, sweet base. Set aside for the next step.

Step 3: Sauté Vegetables and Herbs

In a large pot, heat olive oil and sauté half of the brussel sprouts until slightly charred. Remove, then sauté onions with rosemary and thyme until softened and fragrant.

Step 4: Build the Brothy Beans

Add white wine if using and cook off alcohol. Stir in Calabrian chili paste, the blended squash broth, butter beans, and seasonings. Simmer to combine flavors and slightly thicken the broth.

Step 5: Finish and Serve

Return sautéed brussel sprouts to the pot, taste, and adjust salt and pepper. Drizzle red wine vinegar for brightness, then serve warm, garnished with fresh herbs or a crusty slice of bread.

Additional Tips for Making This Recipe Better

Here’s what I’ve learned while making it:

I roast garlic to bring out a mellow, sweet flavor.
I save some brussel sprouts to add at the end for texture.
I always taste and adjust salt gradually to layer flavors.
I blend the squash thoroughly to avoid lumps in the broth.
I serve with a splash of red wine vinegar for brightness.

How to Serve Honeynut Squash Brothy Beans Recipe?

Serve it as a cozy weeknight meal with crusty bread, rice, or even over roasted potatoes. For a heartier dinner, pair it with Chicken and Vegetable Curry with Rice for rich, savory spice that complements the creamy beans.

It also works beautifully alongside Grilled Chicken and Vegetable Skewers Recipe when you want a grilled, protein‑packed addition to the meal. Garnish with fresh herbs or shaved Parmesan for visual appeal and serve with a simple side salad for a complete, comforting dinner.

Nutritional Information

Approximate per serving:

Calories: ~320 kcal
Protein: 12 g
Carbohydrates: 45 g
Fat: 10 g

Make Ahead and Storage

Perfect for leftovers or meal prep.

Storing

Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove to maintain flavor and consistency.

Freezing

Freeze in portioned containers for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating

Warm over medium-low heat, adding a splash of vegetable stock if needed. Avoid high heat to prevent the beans from breaking down too much.

Why You’ll Love This Recipe?

This recipe stands out for many reasons:

Cozy and comforting – Perfect for fall and winter meals.
Naturally sweet and slightly spicy – Balanced flavor profile.
Nutrient-packed – Packed with vitamin A from honeynut squash and protein from beans.
One-pot convenience – Minimal cleanup and easy preparation.
Versatile – Enjoy as soup, stew, or with grains and bread.

This Honeynut Squash Brothy Beans recipe is a simple, nourishing, and flavorful dish perfect for cozy dinners. Sweet squash, tender beans, and a rich herbaceous broth make it irresistible and wholesome.

Ash Tyrrell