Mozzarella, Butter Bean & Butternut Bake Recipe | Abel & Cole

Mozzarella, Butter Bean & Butternut Bake

Cooking time
Serves4 people
Vegetarians Gluten-free diets
Mozzarella, Butter Bean & Butternut Bake

This comforting bake heroes tender butternut squash and creamy butter beans cooked in a rich tomato sauce flecked with Italian herbs. You’ll tear over chunks of mozzarella, and bake till golden and bubbling. Serve it with a fresh and lemony rocket and courgette salad on the side.


  • 2 onions
  • 1 butternut squash
  • 3 garlic cloves
  • 1 tbsp Italian herb blend
  • 2 x 400g tins of butter beans
  • 690ml passata
  • 200g mozzarella
  • 1 lemon
  • 2 courgettes
  • 100g rocket

Prep: 20 mins | Cook: 40 mins

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1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions. Trim the top off the butternut squash, peel, then cut in half. Scoop the seeds out with a spoon (see our tip to use them up), then chop the squash into 1–2cm-thick pieces. Peel and thinly slice the garlic.
2. Drizzle 2 tbsp olive oil into a large pan placed on a medium heat. Slide the onions, squash and garlic into the pan, add the Italian herb blend and season with a good pinch of pepper (the Italian herb blend already contains salt, so you may not need to add extra salt). Fry for 10 mins, stirring occasionally, till the squash is starting to soften.
3. After 10 mins, pour the passata into the pan. Drain 1 tin of butter beans, then add them to the pan. Pour in the remaining butter beans with the liquid from their tin, stir well, then bring to the boil. Reduce the heat to a gentle simmer and cook for 10 mins.
4. Taste the sauce and add a pinch of salt or pepper, if you think it needs it. If your pan is ovenproof, tear the mozzarella evenly over the top. Drizzle over 1 tbsp oil. If your pan is not ovenproof, transfer the beans and sauce into a large casserole dish then top with the mozzarella. Slide into the oven and bake for 20–25 mins, till the bake is golden and bubbling.
5. Meanwhile, squeeze 1 tbsp lemon juice into a large salad bowl. Pour in 1 tbsp olive oil and add a small pinch of salt and pepper, then whisk with a fork into a dressing. Trim the ends off the courgettes, then use a vegetable peeler or spiraliser to peel them into thin ribbons. When you get to the cores, thinly slice them. Add the courgette to the bowl and top with the rocket but don’t mix everything together, till just before serving.
6. When the bake is ready, divide between shallow bowls. Toss the salad with the dressing and serve on the side.
7. Love Your Leftovers
The bake will keep well in the fridge for up to 3 days, stored in an airtight tub. Divide the beans and sauce between the tubs, seal and store. This is best reheated in the microwave till piping hot.
8. No Waste, More Taste
You can turn the seeds from your squash into a tasty snack. Pull off any threads of flesh stuck to them, then tip the seeds into a bowl. Add a glug of oil, a pinch of salt and your choice of spices (smoked paprika, ground cumin, garam masala or cinnamon are all good choices). Toss to coat. Fry in a dry frying pan set on a medium heat for 3–4 mins, stirring occasionally, till puffed up and browned. Store in an airtight tub for up to 7 days.
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