High Protein Squash Beans
There’s about 30g of protein in one serving of this dish! I love this served with crusty bread and a side salad.
Jump to recipeFAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat gently on the hob - a gently reheat is necessary when recipes have cottage cheese in them!
Can this be frozen?
I wouldn't recommend freezing this due to the high portion of cottage cheese in it.
If you’re looking for another bean dish, be sure to try out these recipes:
High Protein Squash Beans
Ingredients
- 1/2 butternut squash, peeled and cubed (about 450g)
- 1 head of garlic
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp flaky salt
- 1/4 tsp dried oregano
- 175g cottage cheese
- 25g parmesan/vegetarian italian hard cheese
- 100g feta
- 6 tbsp water
- 1 400g can butter beans, drained
- 2 tbsp butter
- 1-2 tbsp sage, small leaves left whole and larger leaves chopped
- Olive oil, salt
Method
- Preheat the oven to 220c/200c fan. Add the cubed squash and head of garlic to a large shallow tray. Drizzle over 1-2 tbsp of olive oil then sprinkle over the garlic powder, onion powder, salt and dried oregano. Mix well to combine. Place in the oven for 25 minutes, or until the squash is soft and golden.
- Place the butternut squash in a blender then squeeze in the garlic cloves. Add the cottage cheese, parmesan, feta and water. Blend until smooth.
- In a medium frying pan, add the sauce and drained butterbeans and heat gently.
- In another small saucepan, melt the butter over a medium heat then add the sage, cook for about 30 seconds - 1 minute. Pour over the butternut squash and that’s everything!
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