Cozy Baked Beans with Butternut Sauce

Name: Baked Beans with Butternut Sauce, Burrata and Kale
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 cups butternut pasta sauce (see notes); 1 tablespoon olive oil or butter; ½ cup shallots, chopped; 4-6 garlic cloves, roughly chopped; generous pinch red pepper flakes; handful of lacinato kale, big ribs removed, chopped; 4 ½ -5 cups white beans, or cannelini beans (3 x14-ounce cans, drained); salt and pepper to taste ( I added ½ teaspoon each); burrata cheese, cut into 6-8 pieces; ¼ cup pecorino, grated (adds nice depth); basil leaves or sage (if using sage, saute with garlic and shallot); optional additions: grated nutmeg, crispy garlic and sage, and/ or panna gratta.

A fall-inspired recipe for baked beans with butternut sauce, kale, basil, and burrata cheese. A cozy vegetarian one-pan meal your whole family will love! Gluten-free.

butternut baked beans with burrata in skillet with kale and spoon scooping up some of the beans next to a torn piece of bread.

Why You’ll Love This

Once you make the butternut sauce, this cozy fall dinner whips up in minutes before going into the oven to bake. Creamy, wholesome, and hearty, it’s a vegetarian fall meal I know you will enjoy!

We have several baked bean dinners on the blog, specifically designed to be one-pan meals. Beans and veggies are tossed with a sauce, then baked, giving you some much-needed hands-free time on busy nights. Serve it up in bowls, like a hearty stew with crusty bread to mop up the flavor. You could make this exact same recipe with store-bought jarred sauce. I haven’t tried it, but Trader Joe’s has a harvest sauce, which seems like it would work.

This recipe was inspired by our butternut squash lasagna, one of the most-loved fall recipes on our blog (over 100 five-star reviews!). After years of making the sauce for lasagna, we started baking it with beans for an easy, wholesome dinner.

Ingredients

Butternut pasta sauce: You’ll use half of our recipe for Butternut Squash Pasta Sauce. Save the rest for pasta, or freeze it!
White beans: Use your favorite type of white beans, like cannellini, navy, or butter beans. You can use dry beans, cook according to directions, or canned beans.
Burrata and pecorino: Burrata melts beautifully in the oven for a rich, comforting dish, while pecorino adds umami depth.
Shallot and garlic cloves: Chopped shallots and garlic create a savory, aromatic base.
Lacinato kale: Adds a beautiful color and nutrition to the dish.
Red pepper flakes: For a hint of heat that enhances the overall flavor profile.
Fresh herbs: Use basil leaves or sage. If using sage, sauté with the garlic and shallot. You could also tuck in a rosemary sprig or two.

See recipe card for a full ingredient list and complete measurements.

Recipe Variations

Crispy garlic and sage: Toss sage leaves in with the sautéed shallots and garlic for extra cozy, aromatic flavor. Or make our crispy garlic and sage from our Pumpkin Pasta recipe!
Grated nutmeg: Grate fresh nutmeg over the dish before baking in the oven for warm spice.
Crunchy, breadcrumb topping: Top with our pangrattato for a crispy topping.
Browned butter: For extra richness, stir in browned butter before baking.
Make it vegan: Skip the burrata and pecorino and top your baked beans with cashew cheese or vegan ricotta.

How to Make Baked Beans with Butternut Sauce

1. Make the sauce. Prepare our Butternut Squash Pasta Sauce. You can do this ahead, and you’ll need about half of the recipe. (Save the other half for pasta!)Preheat the oven to 375°F.

jar of butternut sauce next to wood spoon.

2. Sauté aromatics and kale in a large skillet. Add olive oil to a 9- to 10-inch oven-proof skillet. Bring to medium heat, then add the shallots and garlic, sautéing until fragrant. If using sage, sauté it with the shallots and garlic. Add red pepper flakes and sauté for an additional minute, then add kale and wilt for 2 minutes.

skillet with sautéed garlic and shallots with wood spatula.

skillet with lacinato kale, sautéed garlic and shallot, and wood spatula.

3. Assemble. Drain the white beans, then add them to the pan, along with 2 cups of the butternut sauce. Stir. Season with salt and pepper, then top with burrata cheese and pecorino. If desired, add grated nutmeg into the mixture or sprinkle pangrattato over top.

pouring butternut sauce into skillet with white beans and kale.

skillet with butternut squash sauce, white beans, and kale mixed together with spoon.

4. Bake. Bring the pan to a simmer over medium heat, then transfer to the oven to bake for 20 minutes, or until cheese is melty and golden. If desired, turn the broiler on at the end to brown the top.

skillet with butternut squash sauce and white beans topped with kale, burrata, and pecorino.

5. Serve. Garnish with fresh basil. Serve in bowls with warm, crusty bread.

skillet with butternut baked beans with burrata, kale, and chili flakes, with spoon.

Chef’s Tips

Use jarred sauce in a pinch. While homemade sauce is our preference, you can try Trader Joe’s Harvest Sauce (or something similar, like pumpkin alfredo) if you’re looking for something quick and easy. Our butternut sauce takes about 40 minutes, but only 10 minutes of hands-on prep time!
Bring the burrata to room temperature. Cold burrata can seize up or release excess moisture in the oven. For best results, let sit for 10-15 minutes before assembling.
Taste before baking. Once assembled, taste and adjust for salt, pepper, acidity (add vinegar), or spice. It’s harder to adjust after baking!
Broil for a browned topping. Finish the butternut baked beans under the broiler for 1-2 minutes for a golden topping.
Make it ahead. Prepare and assemble the dish up to the baking step, then cover and store it in the refrigerator for up to 24 hours. Bake just before serving, adding 5-10 minutes to the baking time.

Troubleshooting & Quick Fixes

Sauce too thick? Stir in a splash of broth or water until creamy again. This can be done before baking or when reheating leftovers.
Too thin? Continue simmering the beans uncovered on the stovetop until the sauce reduces, about 5-10 additional minutes.
Cheese didn’t brown? Move the skillet closer to the broiler for a couple of minutes.

Storage

Let your butternut beans recipe cool, then store in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 3 months. For best results, freeze before baking-assemble everything, cover tightly, and freeze. Thaw overnight in the fridge, then bake as directed, adding a few extra minutes to the cook time.

Serving Suggestions

Serve this butternut bean recipe with warm, crusty bread to mop up the delicious sauce!
Serve alongside a salad, like our Pear Salad with Vanilla Fig Dressing or Fig Salad with Arugula & Pecans
Add veggie side dishes, like sautéed brussels sprouts, green beans almondine, or glazed carrots
For more autumn-inspired pairings, you might gather some inspiration from our 55+ Veggie-Forward Thanksgiving Sides!

FAQs

What is the best way to eat butternut squash?

Butternut squash is a versatile vegetable-there are so many delicious ways to prepare it! See our 15 Cozy Butternut Squash Recipes for Fall for inspiration! In our baked beans recipe, we use a roasted and puréed butternut squash pasta sauce that is delicious!

What seasonings taste good on butternut squash?

Butternut squash has a naturally sweet flavor, so a simple seasoning of salt and pepper does the job! However, warm spices like nutmeg or cinnamon are a nice pairing, as well as browned butter or garlic and sage.

Are you supposed to eat the skin on a butternut squash?

While the butternut squash peel is edible, it is rather tough and bitter. We don’t recommend eating it.

Which beans are best for baked beans?

Any white beans will work here! Cannellini beans or navy beans are two of our favorites.