Inspired by the beans served with a full English breakfast, these baked beans are far less sweet than Boston-style ones. Plus, they’re flavor-packed, easy to make, and freeze well. Pass the pot, please!

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Makes: 6 cups
Time: 30 mins


  • 1 Tbs. extra-virgin olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 Tbs. tomato paste
  • 1 bay leaf
  • 1 tsp. smoked paprika
  • ½ tsp. ground coriander
  • 1/8 tsp. nutmeg
  • 2 cups diced butternut squash
  • 1 cup no-salt-added tomato purée
  • 2 15 oz. cans no-salt-added cannellini or other white beans, drained and rinsed
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. whole-grain mustard
  • 1 Tbs. maple syrup or brown sugar
  • ½ tsp. kosher salt


  1. In a large, heavy pot or pan over medium heat, heat the oil until shimmering. Sauté the onion until lightly browned, 5–7 minutes.
  2. Stir in the garlic, tomato paste, bay leaf, paprika, coriander, and nutmeg. Cook, stirring constantly, until the tomato paste colors the oil, about 1 minute.
  3. Add the squash, tomato purée, beans, and 1¼ cups water. Bring to a boil, then simmer until the sauce is glossy and the squash and beans are tender, 5–7 minutes.
  4. Stir in the Worcestershire sauce, mustard, maple syrup, and salt. Serve warm or cold.

Nutrition Information

Per serving (1 cup):

  • Calories: 200
  • Total fat: 3 g
  • Sat fat: 0 g
  • Carbs: 37 g
  • Fiber: 10 g
  • Total sugar: 6 g
  • Added sugar: 2 g
  • Protein: 9 g
  • Sodium: 270 mg
2023 Good Foods calendar photos


Good Foods 2023

Every gorgeous photo in the Good Foods 2023 calendar will whet your appetite for delicious, healthy food. And the simple recipe below each photo, from Healthy Cook Kate Sherwood, will help you turn that month’s star into the star of your dinner table.

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