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Honeynut Squash Brothy Beans Recipe
Ben Carraoli

Honeynut Squash Brothy Beans Recipe

I made this honeynut squash brothy beans recipe on a cold evening when I wanted something warm but still light. I was surprised how simple ingredients turned into such a comforting, flavorful bowl. The squash became sweet and tender, and the beans soaked up all the savory broth.
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Total Time 50 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 medium honeynut squash halved, seeded, and sliced – Honeynut squash is sweeter and creamier than butternut, making it perfect for brothy dishes. Roast it fresh instead of using frozen squash for better texture.
  • 2 tablespoons olive oil – Used for roasting squash and sautéing aromatics. A good-quality olive oil adds depth.
  • 1 small onion diced – Builds the flavor base and softens beautifully in broth. Yellow onions work best.
  • 3 garlic cloves minced – Fresh garlic provides stronger aroma and flavor than jarred garlic.
  • 1 teaspoon dried thyme – Adds warmth and complements both beans and squash.
  • ½ teaspoon crushed red pepper flakes – Optional but adds gentle heat to balance sweetness.
  • 2 cans 15 oz each white beans, drained and rinsed – Cannellini or great northern beans work well since they hold shape while becoming creamy. Rinsing removes excess salt.
  • 4 cups vegetable or chicken broth – Creates the light flavorful broth base. Use low-sodium broth for better seasoning control.
  • 1 tablespoon white miso paste optional – Adds umami depth without making the broth heavy.
  • 2 cups chopped kale or spinach – Adds freshness and nutrition. Fresh greens are better than frozen to avoid watering down the broth.
  • 1 tablespoon lemon juice – Brightens the flavors and balances richness. Always use fresh lemon juice.
  • Salt and black pepper to taste – Adjust at the end to avoid oversalting.
  • ¼ cup grated Parmesan cheese optional – Adds savory richness. Freshly grated melts and tastes better than pre-packaged cheese.
  • Fresh herbs like parsley or basil for garnish – Adds color and freshness just before serving

Method
 

  1. Preheat oven and toss squash slices with olive oil, salt, and pepper. Roast until tender and slightly caramelized. Roasting enhances natural sweetness and improves texture.
  2. Heat olive oil in a pot and cook onions until soft. Add garlic, thyme, and chili flakes briefly to release aromas. This step builds the soup’s savory foundation.
  3. Stir in drained beans and pour in broth. Let everything simmer gently so flavors blend. Beans soften slightly while keeping their shape.
  4. Add roasted squash and chopped greens to the pot. Greens wilt quickly and squash absorbs broth flavor. Stir gently to keep squash pieces intact.
  5. Stir in miso paste and lemon juice for balance. Taste and adjust salt and pepper as needed. These final touches brighten the entire dish.
  6. Ladle into bowls and top with Parmesan and fresh herbs. Serve warm while broth is fragrant. Enjoy immediately for best texture.

Notes

  • I roast squash until edges caramelize because it adds natural sweetness.
  • I sometimes mash a few beans to thicken the broth slightly.
  • I add lemon juice just before serving so flavors stay fresh.
  • I drizzle olive oil on top for extra richness when serving.
  • I often add extra herbs for brighter flavor.