This dish, adapted from a 2007 New York Times recipe, turns an already beloved ingredient into a complex and comforting centerpiece. Make it for a dinner party, holiday or potluck and I guarantee you’ll get rave reviews! The Times’ original recipe serves as a pasta sauce, but I’ve adapted (and veganized) it into the main affair with the addition of beans. Definitely serve it with a heap of broccoli rabe, kale or another dark, leafy green. The garlicky squash and deep greens are the perfect pair.

Savory Butternut Squash and Tomatoes [Vegan]

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  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1/4 cup sliced shallots
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 2 cups chopped tomatoes (fresh or canned)
  • 1 butternut squash, cubed or shredded
  • 1 can white beans or chick peas
  • 1 Tbsp nutritional yeast (or to taste)
  • Pink salt or sea salt and pepper


  1. Add olive oil to a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash and cook with some salt and pepper. Cover and stir occasionally.
  2. When squash is tender — about 15 minutes  — add beans and nutritional yeast. Stir to incorporate and cook until beans are heated through.

Nutritional Information

Per Serving: Calories: 197 | Carbs: 35 g | Fat: 4 g | Protein: 7 g | Sodium: 14 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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