Backyard Gigante Beans and Butternut Squash Recipe

Name: Backyard Gigante Beans and Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gigante beans; 2 bay leaves; 2 cloves garlic; Pinch red chile flakes; Salt; 1/2 large butternut squash, peeled, seeded and diced; Olive oil, for drizzling; Freshly ground black pepper; 2 ribs celery, roughly chopped; 1 large carrot, peeled and roughly chopped; 1 sweet onion, roughly chopped; 1 cup cherry tomatoes; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 3 limes, juiced; 2 tablespoons chopped papalo or cilantro; Squash blossoms, for garnish, optional

Servings: persons

1 cup gigante beans
2 bay leaves
2 cloves garlic
Pinch red chile flakes
Salt
1/2 large butternut squash, peeled, seeded and diced
Olive oil, for drizzling
Freshly ground black pepper
2 ribs celery, roughly chopped
1 large carrot, peeled and roughly chopped
1 sweet onion, roughly chopped
1 cup cherry tomatoes
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 limes, juiced
2 tablespoons chopped papalo or cilantro
Squash blossoms, for garnish, optional

1
Place the gigante beans in a saucepan and cover with water.
2
Soak overnight.
3
The next day, add to the beans the bay leaves, garlic, red chile flakes and some salt.
4
Put the saucepan over medium-high heat and cook for 1 hour, then drain and remove the bay leaves.
5
Preheat the oven to 350 degrees F.
6
Place two-thirds of the cubed butternut squash on a baking sheet.
7
Drizzle with oil, salt and pepper, and put into the oven.
8
Roast until caramelized, about 30 minutes.
9
To a food processor, add the celery, carrots, onions and remaining butternut squash.
10
Process until the vegetables are uniform in shape.
11
Put a saute pan over medium-high heat and add oil to coat.
12
Once heated, add the processed sofrito and season with salt and pepper.
13
Saute until caramelized, 30 minutes, adding more oil if necessary.
14
To the saucepan of beans, add the roasted squash, sofrito, tomatoes, cinnamon, coriander, cumin, paprika, lime juice and papalo.
15
Stir to combine and taste.
16
Season if necessary.
17
Serve garnished with squash blossoms, if desired and if they are available!

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup gigante beans, 2 bay leaves, 2 cloves garlic, Pinch red chile flakes, and more.

Yes, Backyard Gigante Beans and Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Backyard Gigante Beans and Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions