Butternut Squash Baked Beans

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November 15, 2016

Butternut Squash Baked Beans 0 5 0

Spicy, sweet, bacony butternut squash baked beans-- who could ask for anything more?



1Chop your bacon into appx. 1" square pieces. Brown in an large, heavy-bottomed soup pot (like an enameled cast iron Dutch oven) for 5-7 minutes, until the fat begins to render and the edges start to curl. Remove the bacon from the pot and set on a plate.


2Add the finely minced onion to the pot and stir into the bacon grease. Cook over medium/medium-low heat for 7 minutes, till soft and creamy. Add the minced carrots and cook for another 2 minutes, then the minced garlic and cook for 1 more minute.


3Add all the sauces to the pot-- the maple syrup, BBQ sauce or our ketchup (we don't recommend using Heinz because it'll be too sweet. If you're in a pinch, you can also use tomato sauce), apple cider vinegar and hot pepper butter (if using.) Stir well.

4Pour the butternut squash cubes into the pot and stir well. Cover with a tightly fitting lid and cook for 25 minutes.

5Remove the cover and add the beans, the minced sage and the bacon. Cook, uncovered for another 20-25 minutes, or until the squash is soft and the sauce has thickened. Taste to adjust seasoning-- we added some lemon juice and a half teaspoon of salt to bring all the flavors together. We also added in some julienned kale for extra greens-- delicious!



4 slices bacon, roughly chopped (for vegetarian version, use butter or oil. Add in a dash of liquid smoke with BBQ sauce.)

1/2 onion, small dice (or 1 small onion, you'll need about 1/2-3/4 cup)

1 carrot, small dice

2 cloves minced garlic

4 cups cubed butternut squash (or sub winter squash or peeled sweet potatoes)

3-4 cups cooked pinto beans

1/3 cup maple syrup

1/3 cup BBQ sauce (or try our Savory or Classic Ketchup)

2 tbsp Apple Cider Vinegar

2 tbsp Hot Pepper Butter (omit if you don't want it spicy)

6 fresh sage leaves, chopped

1/2 - 1 tsp salt

Juice from 1 whole lemon


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