Butternut Squash Baked Beans

By November 15, 2016

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

 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
1

Chop 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.

2

Add 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.

3

Add 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.

4

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

5

Remove 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!

Inspired by Spicy Southern Kitchen's Baked Beans with Smoked Sausage.

Ingredients

 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

Directions

1

Chop 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.

2

Add 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.

3

Add 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.

4

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

5

Remove 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!

Butternut Squash Baked Beans

Leave a Reply