Quick Butternut Squash Recipe for a Busy Weeknight
Make this quick butternut squash recipe for a busy weeknight! Pan-seared fall veggies, tomato-bean rice, and a creamy vegan yogurt sauce come together in under 30 minutes — a cozy, easy vegan dinner for autumn.
Ingredients
🌿 For the Vegetables
- 1 ½ cups butternut squash peeled and cubed (about ½ a medium squash)
- 1 cup eggplant diced (about ½ a medium eggplant)
- 1 small onion sliced or chopped
- 6 –8 fresh sage leaves roughly chopped
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon chili flakes optional, for heat
🍚 For the Rice
- 1 cup rice jasmine or basmati for fluffy texture
- ½ cup Trader Joe’s canned diced tomatoes
- ½ cup Trader Joe’s canned beans black, kidney, or white beans, drained and rinsed
- 1 ½ cups water or vegetable broth
- ½ teaspoon salt adjust to taste
🥣 For the Creamy Vegan Sauce
- ½ cup plain unsweetened vegan yogurt coconut, almond, or soy-based
- 1 teaspoon mustard Dijon or yellow, depending on taste
- ½ teaspoon coconut sugar
- 1 teaspoon soy sauce or tamari for gluten-free
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill finely chopped (or ½ teaspoon dried)
- 2 –3 tablespoons plant milk to thin, as needed
Optional Garnishes
- Extra fresh dill or sage leaves
- A sprinkle of chili flakes
- Lemon wedges for serving
Instructions
Step 1 – Prep the Veggies
- Peel and cube the butternut squash, dice the eggplant, and slice the onion. Roughly chop the sage leaves. Keep everything ready — this is a quick weeknight recipe, so a little prep goes a long way.
Step 2 – Pan-Sear the Vegetables
- Heat olive oil in a large skillet over medium-high heat. Add the butternut squash first and cook for about 5–6 minutes until it starts to brown. Then toss in the eggplant and onion, and continue cooking for another 7–8 minutes until tender and golden.
- Add the sage leaves and let them sizzle for a minute to release their aroma. Season generously with salt, pepper, and chili flakes.
- (Keyword: pan-seared butternut squash, fall weeknight dinner)
Step 3 – Cook the Tomato-Bean Rice
- In a saucepan, combine rice, canned beans, diced tomatoes, water (or broth), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and slightly saucy.
- (Keyword: one-pot rice and beans, easy weeknight vegan meal)
Step 4 – Make the Creamy Vegan Sauce
- In a bowl, whisk together vegan yogurt, mustard, coconut sugar, soy sauce, lemon juice, dill, and a splash of plant milk until smooth. Adjust thickness with more milk if needed. Taste and balance the flavors — tangy, a little sweet, and savory.
- (Keyword: vegan yogurt sauce, healthy butternut squash recipe)
Step 5 – Assemble and Serve
- Spoon the tomato-bean rice into bowls, top with pan-seared vegetables, and drizzle generously with the creamy vegan sauce. Garnish with extra dill or sage and a squeeze of lemon.
- Serve immediately for a cozy fall dinner that feels gourmet but takes under 30 minutes.
- (Keyword: quick butternut squash recipe for busy weeknight, easy vegan comfort food)