Maple and squash baked beans with Amandine "bacon"
These baked beans are bound to take you back to your last trip at the sugar shack! The grated butternut squash brings lovely texture and a caramel taste to this dish, while the Amandine "bacon" brings a smoky crunch. You might want to make a double batch of these - it's hard not to eat the whole thing!
Recipe and photos by Caroline Huard, aka Loounie.
For the beans:
- 2 tbsp neutral vegetable oil
- 1 diced onion
- 2 cups grated butternut squash (about half a squash)
- 1 pinch of salt
- 2 garlic cloves, minced
- 2 540 ml cans of white beans, rinsed and drained
- ½ cup maple syrup
- 1 156 ml can of tomato paste
- 1 cup water
- 1 tbsp tamari or soy sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Freshly ground pepper, to taste
For the Amandine "bacon":
- 1 tbsp vegetable oil
- 1 bag (150g) of PRANA Amandine organic maple almonds, coarsely chopped
- 1 tsp tamari or soy sauce
- ½ tsp liquid smoke
- Heat the oil in a pot on medium-high heat. Add the onion and squash with the pinch of salt and cook for about 3 minutes, stirring often. Add garlic and cook 1 more minute.
- Lower the heat to medium. Add the beans, maple syrup, tomato paste, water, tamari, mustard, paprika and pepper. Stir and simmer for 10 minutes. Remove from heat.
- Make the Amandine bacon: in a non-stick pan, heat the oil. Add chopped Amandines and roast 3-4 minutes, until they are golden and caramelized.
- Turn off the heat. Add tamari and liquid smoke and stir well. Remove from heat and serve as a topping on the baked beans.