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Honeynut Squash Brothy Beans Recipe
Ash Tyrrell

Honeynut Squash Brothy Beans Recipe

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.
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Total Time 45 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.