Baked Beans with Butternut Sauce, Burrata and Kale Recipe
A fall-inspired recipe for baked beans with butternut sauce, kale, basil, and burrata cheese. A cozy vegetarian meal your whole family will love. Gluten-free.
How to Make the Best Baked Beans with Butternut Sauce, Burrata and Kale
This baked beans with butternut sauce, burrata and kale is the ultimate cozy fall dinner. Creamy butternut squash sauce mingles with tender white beans, wilted kale, and luxurious burrata cheese for a vegetarian meal that’s both comforting and elegant. It’s the kind of dish that makes you want to gather around the table with loved ones on a crisp autumn evening.
The beauty of this recipe lies in its simplicity and the way the flavors come together. The butternut sauce provides a sweet, earthy base that pairs perfectly with the mild cannellini beans, while the kale adds a slight bitterness and wonderful texture. Topped with creamy burrata that melts into pockets of richness and sharp pecorino for depth, this dish is anything but ordinary.
Serve this straight from the skillet with plenty of crusty bread for dipping into that incredible sauce. It’s naturally gluten-free and packed with protein from the beans, making it a satisfying meatless main that even devoted carnivores will love.
Baked Beans with Butternut Sauce, Burrata and Kale
A fall-inspired recipe for baked beans with butternut sauce, kale, basil, and burrata cheese. A cozy vegetarian meal your whole family will love. Gluten-free.
Ingredients
Butternut Beans
Toppings
Optional Additions
Instructions
Preparation
- Make the butternut pasta sauce; you'll need half for this recipe, and save the other half for pasta, or freeze it.
- Preheat oven to 375°F.
Cooking
- In a 9-10-inch oven-proof skillet, sauté shallots and garlic in olive oil over medium heat until golden and fragrant. Add a pinch of red pepper flakes, and sauté one more minute. Add the kale and wilt for 2 minutes.
- To the same pan, add the drained white beans and 2 cups of the butternut sauce, stirring to combine. Adjust salt and pepper to taste. Top with the burrata cheese and pecorino.
- Bring to a simmer on the stove top over medium heat, then place in the oven to bake, roughly 20 minutes, until cheese is melty and golden. Use your broiler to brown it up.
- Scatter with basil, and serve in bowls like a stew with crusty bread.
Notes
- For the butternut pasta sauce, you can make your own by roasting butternut squash and blending it with cream, garlic, and seasonings.
- If using sage instead of basil, sauté it with the garlic and shallots for best flavor.
- This recipe uses 3 x 14-ounce cans of beans, drained.
