Creamy Pumpkin Butter Beans
This Creamy Pumpkin Butter Beans skillet is a cozy, dairy-free fall dish packed with rosemary, cashew cream, and crispy bacon. Perfect as a dip with crusty bread or a side for braised meats, this one-skillet recipe delivers rich, creamy, sweet, and savory flavors. Ideal for festive gatherings or cozy dinners, it’s a plant-forward dish that reheats beautifully and satisfies every craving.
Creamy Pumpkin Butter Beans
4
servings10
minutes15
minutes305
kcalIngredients
5 slices bacon (or turkey bacon for pork-free)
2 cups diced pumpkin (or 1/4 kabocha squash)
1 tsp fine salt
1 tsp coarse black pepper
2 shallots, minced
4 cloves garlic, minced
3 sprigs rosemary (2 whole, 1 minced)
1/2 cup bone broth
1 can (15 oz) butter beans, drained and rinsed
Cashew Cream
1/2 cup raw cashews
1/4 cup water
Juice of 1 lemon
1 garlic clove
1/4 tsp salt
1/2 tsp black pepper
2 tbsp nutritional yeast
Directions
- Cook bacon in a skillet over medium heat until crispy. Remove, chop, and set aside, reserving the rendered fat in the skillet.
- Add diced pumpkin to the skillet with bacon fat and cook for 3–4 minutes. Season with salt and pepper.
- Add minced shallots, minced garlic, and 2 whole rosemary sprigs. Cook, stirring occasionally, until aromatic, about 2–3 minutes.
- Pour in bone broth, lower heat, cover, and simmer until pumpkin is soft, about 5–7 minutes.
- While pumpkin cooks, blend cashews, water, lemon juice, garlic, salt, pepper, and nutritional yeast in a blender until smooth to make cashew cream.
- Once pumpkin is soft, mash it with a spoon until mostly smooth. Stir in cashew cream, minced rosemary (from the third sprig), and butter beans. Simmer until the mixture reaches desired thickness, about 3–5 minutes.
- Stir in chopped bacon. Serve warm, optionally topped with shaved red onion.
Serving Suggestions
Scoop up this Creamy Pumpkin Butter Beans with crusty gluten-free bread for a hearty appetizer or serve as a side with braised short ribs, crispy tofu, or roasted vegetables. It pairs wonderfully with a fall salad or gnocchi for a complete meal, making it a versatile addition to festive gatherings or cozy weeknight dinners.
Why This Dairy-Free Fall Dish?
This one-skillet recipe combines the creamy texture of butter beans and cashew cream with the sweet, earthy flavor of pumpkin, enhanced by rosemary and smoky bacon. It’s dairy-free, gluten-free, and adaptable for vegan or pork-free diets, offering a rich, satisfying dish that’s easy to prepare and perfect for fall. The cashew cream adds a tangy, creamy body without dairy, making it ideal for various dietary needs.
Tips for Success
- Use butter beans (lima beans) for their creamy texture and thin skin; cannellini beans work as a substitute.
- For vegan, omit bacon and use avocado oil; replace bone broth with vegetable broth.
- Substitute kabocha squash with butternut squash if pumpkin is unavailable.
- For dairy-tolerant diets, replace cashew cream with heavy cream and add lemon juice separately.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave.
- Adjust sauce thickness by simmering longer or adding a splash of water if needed.
