This went down an absolute treat the other day. I invented a new pâté. Roast Butternut Squash Cannellini Bean Pâté. My guests were spreading it on their sourdough bread. Dipping their oatcakes in it. Generally just tucking in and coming back for more!
The roast butternut squash gives this pâté a delectable hint of caramelised sweetness. Squash, along with the cannellini beans, lends itself perfectly to a gorgeous creamy pâté or dip.
This is one of those recipes that looks impressive but is actually incredibly simple to make. If you can roast a squash and blend a few ingredients together, you’ve got yourself a stunning plant-based pâté that’s packed with goodness.
Why This Vegan Butternut Squash Pâté Works So Well
There’s something magical about the combination of roast butternut squash and cannellini beans. The squash brings that natural sweetness and vibrant golden colour, while the beans add a silky creaminess and body that makes this pâté feel really substantial.
I’ve made countless dips and spreads over the years, and this one has quickly become a favourite. It’s the kind of recipe I’ll be making again and again, especially during the autumn and winter months when squash is at its best.
Why Roast Your Butternut Squash?
Roasting your squash makes it super creamy. The best thing is it deepens the flavour to a perfect earthy caramelised sweetness. Those natural sugars in the squash concentrate and develop in the oven, giving you a depth of flavour you simply can’t get from steaming or boiling.
Raw or steamed squash tends to be a bit watery and bland in comparison. Roasting removes some of that moisture and intensifies everything good about butternut squash. Trust me on this one — it’s worth the extra time.
I’ve written a whole article about roasting your squash here: How to Roast Butternut Squash or Winter Squash
Cannellini Beans for Plant-Based Protein
Beans are a super healthy way to get your protein, and cannellini beans are one of my favourites for recipes like this. They have a mild, slightly nutty flavour that doesn’t overpower other ingredients, and they blend beautifully into a smooth, creamy texture.
One 400g tin of cannellini beans provides around 18g of protein, which is a fantastic boost for a plant-based diet. According to Healthline’s research on white beans, they’re also packed with fibre, folate, magnesium, and vitamin B6 – making them a true nutritional powerhouse. Combined with the tahini in this recipe, you’re getting a lovely complete protein profile with all the essential amino acids your body needs.
As someone who’s been eating plant-based for over three decades, I’ve learned that beans are absolute workhorses in the kitchen. They’re affordable, versatile, and incredibly nutritious. This pâté is a perfect example of how delicious plant-based protein can be — no one eating this would ever think they’re missing out on anything.
Beyond protein, cannellini beans are also rich in fibre, iron, and B vitamins. They’re gentle on digestion compared to some other beans, which makes them a great choice if you’re newer to eating more pulses.
Easy Ingredient Swaps
One of the things I love about this recipe is how forgiving it is. You can swap ingredients based on what you have in your cupboard, and it will still turn out beautifully.
Butternut Squash Swaps
If you don’t have butternut squash, you can swap for any winter squash. Here are some options that work wonderfully:
Crown prince squash has a similar sweetness to butternut and roasts beautifully. It’s one of my favourites when I can find it.
Onion squash (also called red kuri) has a slightly chestnut-like flavour that adds an interesting depth to this pâté.
Delicata squash is sweeter and has edible skin, which makes preparation even easier.
Kabocha squash is drier and denser than butternut, so you might need a touch more liquid when blending, but the flavour is gorgeous.
Acorn squash works well too, though it’s slightly less sweet than butternut.
Even sweet potato would work in a pinch, though the flavour profile will be a bit different. The colour will still be beautiful, and you’ll get that same creamy texture.
Bean Swaps
If you don’t have cannellini beans to hand, you can swap for any bean. Here are the best alternatives:
Butter beans are my top swap. They’re larger and even creamier than cannellini beans, giving you a luxuriously smooth pâté.
Navy beans (also called haricot beans) are smaller but blend just as smoothly. They’re what you’d typically find in baked beans, so you might already have some in the cupboard.
Chickpeas work brilliantly and add a slightly nuttier flavour. The colour will be a touch more golden, which actually looks lovely with the butternut squash.
Haricot beans are essentially the same as navy beans — just a different name depending on where you are.
Borlotti beans or pinto beans would also work, though they’ll change the colour to a more pinkish-brown tone.
The reason I suggest white or yellow beans is that you’ll get to keep that gorgeous roast butternut squash colour. But honestly, taste matters more than aesthetics, so use whatever beans you have available.
Other Ingredient Swaps
Apple cider vinegar can be swapped for lemon juice. I find the apple cider vinegar gives a slightly mellower acidity, but lemon juice adds a lovely brightness if that’s what you prefer.
Tahini is quite important for the creaminess and flavour, but if you don’t have it, you could try a tablespoon of cashew butter or even a handful of soaked cashews blended in.
Fresh ginger can be swapped for ½ teaspoon of ground ginger if needed, though fresh is always best if you have it.
How to Serve This Vegan Pâté
This butternut squash cannellini bean pâté is incredibly versatile. Here are some of my favourite ways to enjoy it:
As a dip – serve with oatcakes, vegetable crudités, pitta bread, or crusty sourdough. It’s perfect for entertaining or just having in the fridge for healthy snacking.
As a sandwich spread – it works beautifully in sandwiches or wraps. I love it with some peppery rocket and sliced tomatoes.
On toast – spread it generously on toast and top with a drizzle of olive oil and a sprinkle of smoked paprika.
With roast vegetables – dollop it alongside a tray of roast vegetables for a complete meal.
In a mezze spread – serve it as part of a mezze with hummus, olives, and flatbreads.
How to Store Your Pâté
If you have time, chill before serving. The flavours develop and meld together beautifully after a few hours in the fridge.
This pâté will keep for a few days in your fridge in an airtight container. I find it’s best within 3-4 days.
You can also freeze it in portions to batch make. I like to freeze it in smaller containers so I can defrost just what I need. It freezes well for up to 3 months. Defrost in the fridge overnight and give it a good stir before serving.
Roast Butternut Squash Cannellini Bean Pâté
A delicious vegan pate/dip using roast butternut squash and cannellini beans.
Ingredients
- 400g butternut squash (approx)
- 400g cooked cannellini beans (see notes for swaps)
- 1 teaspoon sea salt
- Pinch of black pepper
- 3 tablespoons tahini
- 4 tablespoons apple cider vinegar (or swap for lemon juice)
- 1 heaped teaspoon finely grated ginger
- 1 tablespoon ground coriander
- ½ teaspoon smoked paprika
Instructions
- Roast your squash first. Important note: it is 400g uncooked squash, however you can use more or less than this amount and it will work perfectly. I often add more, if I have it.
- To roast your butternut squash, slice it in half, remove the seeds, and roast until you can easily pierce through the flesh with a fork.
- Once cooked, it's easier to let it cool down before handling. Scoop out the flesh and discard the skin.
- Alternatively, peel your squash and cube it evenly for a faster roasting time.
- Please see my article here if you need my top tips for roasting your squash: How to Roast Butternut Squash or Winter Squash
- Add the roast squash along with all other ingredients into a jug for blending. You can blend with a hand blender, food processor, or a jug blender. Blend until creamy smooth.
If it is too thick, simply add a touch of water and blend to achieve the perfect consistency. - If you have time, chill before serving.
- You can keep this in the fridge for a few days, or freeze into portions and keep for about three months.
Notes
Other delicious vegan recipes using roast butternut squash
Roast butternut squash pie recipe
Roast Cashew & Butternut Squash Soup
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