Print — Golden Butternut, White Bean and Cheddar Bake

Made By Emily

Main Dishes

Golden Butternut, White Bean and Cheddar Bake

Preheat your oven to 400°F (200°C).
Prepare the butternut squash: peel and cube it into roughly 1-inch pieces for even cooking. Steam the squash in a steamer basket over boiling water for about 8–10 minutes until just tender but not mushy. Alternatively, place the cubes in a microwave-safe bowl, cover loosely, and microwave on high for 5–7 minutes, stirring halfway through. Drain any excess water if needed.
In a large bowl, combine the cooked squash, drained white beans, baby spinach, Greek yogurt, half of the shredded cheddar, dried thyme, and salt and black pepper to taste. Stir gently to mix—the residual warmth will wilt the spinach without cooking it to mush.
Transfer the mixture to your baking dish and spread it out evenly.
Mix the remaining cheddar cheese with the whole-grain breadcrumbs, then sprinkle this evenly over the top for a golden crust.
Bake uncovered for 22 to 25 minutes, until the top is bubbling and a deep golden brown. The aroma will be nutty and inviting.
Let rest for a few minutes before serving so the bake sets slightly and is easier to portion.

Cut squash evenly so all pieces cook uniformly without turning to mush.
Drain beans well to avoid a watery bake.
If your spinach is very fresh and large-leafed, rough chop it for better distribution.
Toast the breadcrumbs briefly in a dry pan before topping for an even crunchier finish.
Adjust salt at the end, especially if your cheddar is sharp or salty.
Let the bake cool slightly before serving—it holds together better and flavors meld.