Cheesy Pumpkin, Leek & Butter Bean Bake
Cheesy Pumpkin, Leek & Butter Bean Bake is a super comforting one-pot wonder. A creamy leek and butter bean sauce layers with cheese and slices of pumpkin, baked till an oozy dish of perfection. A great seasonal autumn recipe. I served it with a simple green side salad.
The beauty of this dish lies in its simplicity—minimal effort, maximum reward. The leeks soften into a velvety base, blending with the butter beans into rich, slightly nutty flavours. The pumpkin turns super tender, soaking up all that creamy goodness, while the cheese bubbles into golden goodness. It’s one of those meals that feels indulgent but still packed with wholesome ingredients.
For an extra bit of crunch, I sometimes scatter over toasted breadcrumbs or crushed nuts before the final bake. A little fresh thyme or sage also adds a lovely aromatic touch. If you want to make it heartier, serve with crusty bread to mop up every last bit of sauce—it’s too good to waste!
Leftovers (if you have any!) reheat beautifully the next day, making Cheesy Pumpkin, Leek & Butter Bean Bake is a great make ahead option. Perfect for easy evenings when you want something fuss-free yet super tasty.
Listen to that sizzle! Let me know if you give it a try!
More pumpkin recipes? Try my Creamy Roasted Pumpkin, Cabbage & Chickpea Soup!
Cheesy Pumpkin, Leek & Butter Bean Bake
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 1 leek, washed and finely sliced
- 1 onion, finely chopped
- 3-4 garlic cloves, grated
- 2-3 twigs fresh thyme, heard stems removed
- 2 cans of 400g butter beans, drained (other canned white beans or even chickpeas will work too)
- 200 ml cream
- 1/2 cup stock (vegetable or chicken)
- 1 heaped tbsp french mustard
- 50 g grated parmesan cheese
- 1/4 tsp grated nutmeg (optional)
- ± 300 g pumpkin of choice, deseeded and sliced into 0.5 cm thick slices (peeling not necessary, but up to you)
- 250 g grated cheese of choice, I used a mix of cheddar and and regular Goudse kaas
- Pepper & Salt to taste
- To serve: simple green side salad
Instructions
Preheat the oven to 200°C.
Heat the olive oil in a heavy based oven proof skillet (or a regular skillet, then you'll need to transfer it all to a baking dish to cook in the oven). Add the leeks, onions, garlic and a pinch of salt and sauté on low to medium heat until softened and fragrant, ± 7-8 minutes. Try not to let it brown.
Add the butter beans, thyme, mustard and the cream and bring to a simmer. Stir in the grated parmesan and mix until melted. Season with pepper, salt and grate in some nutmeg (if using) Let simmer for 5 minutes on low heat to thicken slightly.
Scoop out half of the mix to a bowl and set aside. Spread out the leek and butter bean mix evenly and layer half of the pumpkin on top. Sprinkle half of the cheese over the pumpkin. Spread the rest of the leek and butter bean mix on top, divide the rest of the pumpkin over the mix, drizzle some olive oil over the pumpkin and finish it off with the rest of the cheese.
Place in the oven and bake for 35 - 40 minutes until bubbling and golden brown. Serve with a simple green side salad.
Notes
If you don't have an oven proof skillet then just do all the steps from step 4 in a regular oven dish.
