Curried Butter Beans

Prepare the vegetables: Peel and dice the butternut squash into small cubes. Peel and quarter the onion. Peel the garlic cloves.
Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the butternut squash, onion, and garlic with 1 tablespoon olive oil and salt. Spread them on a baking sheet and roast for 25–30 minutes, or until the squash is tender and slightly caramelized.
2 medium butternut squash, 1 onion, 5 garlic cloves, 3 tablespoon olive oil, ½ salt
Blend the sauce: Transfer the roasted vegetables to a blender. Add vegetable stock, coconut milk, and fresh lemon juice and blend until smooth.
4 cups vegetable stock, ½ cup coconut cream, ¼ cup fresh lemon juice
Toast the spices: Heat 1 tablespoon olive oil in a large pan over medium heat. Add paprika, cumin, turmeric, and ginger and stir for 1–2 minutes until fragrant.
2 teaspoon miso chili paste, 1 teaspoon paprika, 2 teaspoon ground cumin, 1 teaspoon turmeric powder, 1 teaspoon ground ginger
Combine and simmer: Add the butter beans to the pan and pour in the blended squash mixture. Stir well and let it simmer over low heat for 5 minutes, allowing the flavors to meld.
2 cans butter beans
Serve and enjoy: Taste and adjust seasoning if needed. Serve hot with basmati rice, naan bread, or crusty bread.