Butternut Squash and Bean Bake

I love roasted butternut squash. I usually chop a full squash into chunks and roast it in oil, seasoning and garlic, then keep it in an air-tight container in my fridge. I can then add it to pasta dishes or use it top pizza with, or microwave it for a few mins so it’s hot and have it as part of a salad or in a wrap with fried peppers, onions and fajita seasoning. Or, when I need a bit of comfort food, I make this. This Butternut Squash and Bean Bake is perfect for this time of year. It’s warming, easy to make, and really satisfying. It makes the perfect side to quiche (trust me on this), seasoned chicken, veggie burgers, with a jacket potato or a simple mixed leaf salad and crusty bread for a yummy hot lunch.

This Butternut Squash and Bean Bake freezes really well in portions. Then just get it out and let it defrost, then microwave it until piping hot all the way through.

This recipe looks like it takes a long time because I’ve including roasting the squash. But I really recommend roasting the whole thing next time you have the oven on. Just sit the dish on the bottom shelf while you’re cooking tonight’s dinner, and tub it up once the squash (or pumpkin depending on what time of year you’re making it) is soft. Then, this dish will only take about 40mins to make, and you’ll have yummy roasted veg to add into dishes for the rest of the week.

Ready in 1hr 25mins (10mins prep, 40mins roasting the squash, 15mins on the hob, 20mins in the oven) – serves 4.


  • Half a butternut squash, cubed
  • 3 cloves of garlic
  • 4 tablespoons of olive oil
  • 2 good pinches of black pepper
  • 1 red onion, finely diced
  • 1 tin of chopped tomatoes
  • 2 tins of mixed beans
  • A good pinch of cumin
  • A good pinch of cayenne pepper
  • A good pinch of paprika
  • A good pinch of salt
  • A good pinch of chilli flakes
  • A good pinch of dried parsley
  • A good handful of grated cheddar cheese


  • Preheat your oven to 200c / 180c fan / gas mark 6
  • Put the squash, whole garlic cloves (no need to peel), 3 tablespoons of oil and a pinch of black pepper into an oven proof dish and roast for 40mins.
  • Give the squash a mix half way through to ensure it cooks evenly.
  • Once the squash is soft and starting to brown, take it out of the oven, remove the garlic cloves and set aside.

Tip: Don’t throw the roasted garlic away, spread it on a par-baked baguette to make your own garlic bread, or mush it up and add it to your next pasta dish.

  • Meanwhile, place a pan on the hob over a medium heat and add the rest of the oil and diced onion.
  • Fry for 5mins until soft.
  • Add the tinned tomatoes, the tinned beans, the rest of the black pepper and all the herbs and spices to the pan and mix well.
  • Simmer on the hob for 10mins, stirring every so often, then pour mixture over the roasted squash.
  • Sprinkle the grated cheese over the top and bake for 20mins, or until bubbling and piping hot throughout.

If you liked this recipe, you may also like:

Patatas Bravas

Veggie Sausage Casserole

Pumpkin and Sage Rigatoni


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