Creamy Butter Squash with Green Beans and a delicious tahini dressing. A hearty, creamy, flavourful, and super delicious plant-based dinner or lunch.
Introducing my new favourite combo – butternut squash with green beans and a creamy tahini dressing.
It comes together so easily and requires just 25 minutes from start to finish. Plus, you only need 12 ingredients!
First off is the butternut squash, which you cook for 6-8 minutes or until soft. Next, comes onion, garlic, and spices. These are sautéed in a pan with the cooked butternut squash and green beans.
While that’s cooking, a creamy tahini dressing is made.
The base of the dressing is tahini thinned with lime juice and water and flavoured with tamari and chili sauce. Think super creamy, full of flavour, and perfect on top of, well, everything.
The final result? A creamy, flavourful, slightly spicy, and off-the-charts delicious bowl of goodness.
I’m telling you, you need this dish in your life. Like right now.
It also keeps extremely well. It’s just as delicious the day after, if not more!
For serving, I recommend quinoa but it’d also be amazing with brown rice, bulgur, or couscous! If you want to make it even heartier, throw some chickpeas in the pan as well. Or if you want it lighter, have it with a fresh green salad.
If you try this recipe, let me know! Leave a comment, rate it, or share it.
- 1/2 butternut squash
- 1 onion
- 2 garlic cloves
- 1.5 tsp paprika
- 2 tsp cumin
- 1 tsp chili flakes
- 2 cups green beans (200 g)*
- 2 tbsp tahini (38 g)
- 1/2 tbsp tamari
- 1/2 lime, the juice
- 1/2-1 tsp chili sauce
- 1-2 tbsp tbsp water
- 3/4 cup quinoa (150 g)
- 1.5 cup water (360 ml)
If having quinoa, rinse the quinoa and add them to a small pot with the water. Bring it to a boil and then lower to simmer for 12-15 minutes or until the water has been absorbed. Once done, keep the lid on and set aside until the rest is done.
Peel and cut the butternut squash into cubes. Cook in water for 6-8 minutes or until soft. Drain the butternut squash and discard the water.
In the meantime, finely cut the onion and garlic.
In a large pan over medium-high heat, fry the onion, garlic, and cooked butternut squash in all of the spices. Fry for 3-5 minutes or until the onions are soft. Add a splash of water if sticking to the pan.
Add the green beans to the pan and fry for another 3-4 minutes or until the beans are thawed (if using frozen) or soft (if using fresh).
To make the dressing, add all of the ingredients in a small bowl and use a spoon to mix everything together. It usually takes a minute or two for the tahini to mix with the rest of ingredients. The dressing should be runny but still creamy. If too thick, add water 1 tsp at a time until you get your desired consistency.
Once the butternut squash mix is done, serve it up with quinoa (optional) and the tahini dressing.
Store leftovers in the fridge for 5 days. Both good chilled and reheated.
*Works well with both frozen and fresh green beans.