(since 1999)

RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

Vegetable Recipes• Pumpkin to Yucca •OTHER SQUASH RECIPES >>> >  Butternut Squash w/ Lima Beans


FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Vegan Cook's Bible
by Pat Crocker
If you roast the squash and garlic the night before, this dish comes together in less than half an hour. The spicy onion sauce is finished in 10 minutes and then tossed with the beans and warmed.
Serves 4


    • 1 head garlic
    • 3 tbsp olive oil, divided
    • 1 small butternut squash, halved (about 2 lbs)
    • 5 green onions, cut diagonally into 1-inch pieces
    • 1 tsp hot pepper flakes
    • 1 tsp curry powder
    • 1 tsp brown sugar
    • 1 tsp corn starch
    • 2 tbsp freshly squeezed lemon juice
    • 1 tsp prepared mustard
    • 1 can (14 oz) lima or haricot beans with liquid

Preheat oven to 375°F
11- by 7-inch baking pan, lightly oiled


1. Remove loose, papery skin from garlic head. Slice off and discard 1/4 inch from tops of the cloves in entire head. In prepared baking pan, arrange garlic, cut side up, and drizzle with 1 tbsp of the olive oil. Add squash halves, cut side down, and roast in preheated oven for 1 hour or until tender when pierced with the tip of a knife and garlic is soft. Do not turn oven off. Let squash cool enough to handle, then peel, remove seeds and cut into chunks and return to baking dish. Set garlic head aside to cool slightly.

2. In a skillet, heat remaining oil over medium heat. Add green onions and squeeze roasted garlic into the pan, discarding skins and mashing garlic with the back of a spoon. Cook, stirring occasionally, for 4 minutes or until onions are soft.

3. Meanwhile, in a bowl, combine hot pepper flakes, curry powder, brown sugar and cornstarch. Whisk in lemon juice and mustard. Add to onions and simmer gently for 3 minutes or until sauce is thickened.

4. Add lima beans with liquid and spiced onion sauce to squash in baking dish and toss together. Bake in preheated oven for 5 to 7 minutes or until sauce is bubbly.

• If like me, you always keep a tin of asparagus in the pantry, substitute it for the lima beans in this recipe.
• Sprinkle 1/2 cup toasted almonds, peanuts or cashews on top or add a topping  before returning the dish to the oven in Step 3.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages