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Provencal Winter Squash with White Beans

Provencal Winter Squash with White Beans


  • 2 cups winter squash, peeled and cut into 1/2 cubes (buttercup, hubbard, butternut, kabocha, kuri)
  • 1-2 cups cooked white beans (I cook my own, but canned is fine too)
  • 6-8 plum tomatoes, cut into halves
  • 1/2 small onion, thinly sliced
  • 4 whole dates, pitted and chopped
  • 1 Tbsp. olives, chopped (use your favorite kind)
  • 1 Tbsp. capers, rinsed well, chopped
  • 3 cloves garlic, minced
  • 1 tsp. dried oregano or 1 Tbsp. fresh oregano
  • 1/2 tsp. salt
  • 1/4 cup water
  • 1 Tbsp. white wine vinegar
  • 2 tsp. brown sugar
  • 2 tsp. extra virgin olive oil
  • 1/4 cup fresh parsley, minced, for serving
  • Cooked quinoa, rice, or pasta, for serving


Place squash in an 8 square baking dish.  Add remaining ingredients, except for white beans and fresh parsley.  Bake at 375 degrees F. until squash is tender, about 40-50 minutes.  Add the white beans and bake for another 10 minutes.  Sprinkle with fresh parsley.  Serve over rice, pasta, or quinoa.

From Cafe Johnsonia via Nosh On It

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