This is one our staple meals, particularly in the winter when we have an easy supply of squash. Originally this recipe came from the Vegan Planet but I’m not sure I make it to the book’s instructions anymore so I’ll just share my recipe.

The great thing about this meal is that it will please even those who don’t normally like squash!

Squash and Bean Saute

Squash and Bean Saute

  • 1 large or 2 medium Winter Squash (Butternut, Hubbard or similar or combination), peeled, seeded and chopped
  • 5-6 Shallots or a couple regular Onions, sliced into half moons
  • 1/4 cup Tamari
  • Water
  • Cracked Pepper
  • About 2 cups Red beans (Kidney or Adzuki or …), cooked
  • 1 Red, Yellow or Orange Pepper, chopped (Optional)

Cook beans if starting from dry. I’ll soak my 1 cup beans for about four hours earlier in the day and cook in my pressure cooker for 5-12 minutes depending on the bean I use.

Peel and cube all squash and set aside. Pour a generous amount of olive oil in a deep lidded skillet. Peel and slice shallots and add them to the skillet and saute a few minutes. Add squash and pepper and toss to coat with the oil. Add tamari and some water, toss and cover skillet. Let simmer, tossing occasionally, until squash is soft. I like the squash to start falling apart. Add cooked beans and serve after beans are warm.

This is a surprisingly hearty meal. It’s easy and incredibly delicious.

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7 Responses to Squash and Bean Saute

  1. I’ve been looking for new squash recipes and am really excited about yours because of all your shallots! Love shallots!
    thank you.

  2. Annie says:

    Hey great! I love this recipe and of course shallots are divine!

  3. Justine says:

    But wait…250 ml of beans is one cup, not two. Not that it really matters…any amount of beans is good. As long as the Beano is handy (ahem).

  4. Annie says:

    Thanks for that. I fixed it. The confusion lies in the fact that I use 1 cup dried to make 2 cup cooked! I obviously didn’t know which way to put it and messed it up!

    You and your beano. Ha! I’m glad I don’t need it for how much beans we eat.

  5. Krista says:

    So good, the Tamari really makes it, I use Bragg’s which works just as well. Also, I used canned beans I found on sale real cheap – I don’t yet own a pressure cooker.

  6. Thanks, this is becoming a classic around here!

    BTW, adding a strip of kombu seaweed while cooking your beans is great way to help cut down on gas…

  7. Annie says:

    I’m so glad Stacy! Thanks for telling me. It feels so good to hear. Oh and what a great trick- especially for when Justine’s over.

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