Sautéed Squash with Olive Tapenade & Cannellini Beans

Sautéed Squash with Olive Tapenade & Cannellini Beans

This is a lovely quick simple supper. Steaming the squash or pumpkin in this lovely dish makes it much faster than roasting or baking, yet the flavour is rich – and most of the prep can be done while the squash is cooking. Alternatively, buy ready-prepped squash pieces! The dish can be made with a simple home-made olive tapenade OR a bought one in a jar.
It is easily transformed into a more substantial dish by increasing quantities and serving with a sauce and big salad.

Not too trickyNot too tricky Gluten free Wheat free Quick meal
Add to favourites

Click on a star to rate this recipe!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Total time

30 minutes

Meal

  • mains
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

2-4

Ingredients

  • 1 medium squash or pumpkin, eg butternut or acorn – 500-600g/18-21oz peeled and seeded squash, cut into medium chunks OR a large pack of ready-prepped squash pieces

Olive tapenade:

  • Home-made version: 100g/3oz mixed green and black pitted olives (or use one type if that is all you have) + 4 tbsp/a big handful of finely chopped parsley + 4 tbsp olive oil
  • Bought version: use 1 jar of black or green tapenade plus 1 tbsp chopped parsley

 

  • 120g/4oz cannellini or white haricot beans (half a tin or more)
  • 1 lemon, zested
  • Black pepper
  • 1 tbsp olive oil OR a few squirts of oil spray
  • 2 fat cloves garlic, finely chopped

Instructions

  1. Steam the squash chunks until they are tender – approximately 15-25 minutes.
  2. Meanwhile, if making the tapenade do it now. Chop the olives and parsley by hand for a chunky tapenade then add the 4 tbsp oil, beans and lemon zest. For a smoother tapenade, blend the olives, parsley and oil then add the whole beans and zest. If using the bought tapenade, just mix it with the parsley and the other ingredients. Set aside.
  3. In a large frying pan, heat the 1 tbsp olive oil or oil spray on a low heat. Cook the crushed garlic gently until it starts to turn translucent – don’t let it brown as it will taste bitter. Then toss the hot cooked squash in the mix.
  4. Mix in the olive tapenade with the squash, add black pepper and serve hot.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Roast Parsnip & Cashew Curry

Add to favourites
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it’s definitely a crowd-pleaser. This recipe was inspired by one of the old favourites…

Flourless Mince Pie Brownies

Add to favourites
Fancy some mince pie brownies? They are gooey, moist, fruity and richly chocolatey and totally addictive (be warned)… These lovely and super festive brownies are so good you’d never believe…

Caramel Apple Crumble Pie

Add to favourites
Add extra layers of deliciousness to your regular apple crumble with creamy caramel and shortcrust pastry 🙂

Turmeric Chai Cake

Add to favourites
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light and fluffy, with plenty of spice and creamy icing.