- 1 tablespoon neutral oil
- 2 shallots peeled and sliced
- 4 cloves garlic peeled and crushed
- 1 pound butternut squash peeled and cubed
- 2 tablespoons harissa paste
- 2 teaspoons silk chili flakes or use 1/2 teaspoons crushed red pepper
- 1 tablespoon maple syrup
- 15- ounce can white beans such as cannellini, great northern, or chickpeas
- ¼ cup water plus more as needed
- Salt and pepper to taste
Cook the butternut squash:
Simmer the squash:
Add the beans and 1/4 cup water. Bring to a boil, cover the pot, and simmer for 10–20 minutes until the squash is very tender. Stir the squash occasionally and add more water as necessary if it sticks. Mash the squash as it softens.
Calories: 95kcal | Carbohydrates: 17g | Protein: 4g | Fat: 2g | Sodium: 45mg | Fiber: 3g | Sugar: 3g | Vitamin C: 11mg