Winter Squash, White Bean and Spinach Sauté
This is a warm and hearty dish that is colorful, full of flavor, and best of all, it's easy to make. You can serve it as an entrée or as a side dish. Keep it vegetarian or add browned sausage to the mix.
Serving Size: 4
- 2 cup cubed winter squash, skin cut away removed
- 2 Tbsp olive oil
- ¼ cup diced white onion
- 2 garlic cloves, minced
- ⅓ cup diced tomatoes with juice
- 1 ½ cup low-sodium vegetable broth
- ½ tsp salt¼ tsp ground black pepper
- ¼ tsp red pepper flakes
- 1 (15 oz) can white beans, drained and rinsed
- 1 ½ cup packed, fresh spinach
- 1 ¼ tsp fresh thyme, chopped
- ¼ cup Parmesan cheese, plus extra for garnish
- Add the oil to a skillet over medium heat. When hot, add the onion and cook for about 4 minutes, or until they soften. Add the garlic and cook for about a minute, taking care not to burn it.
- Add the squash, tomato and juice, and vegetable broth. Reduce the heat to medium-low, and cook, stirring occasionally, until the squash softens and most of the liquid is absorbed, about 12-15 minutes.
- Add the beans, salt, black pepper, red pepper, and 1 teaspoon of the thyme to the mixture. Mix to combine and cook for several minutes, until the beans are heated through. Add the spinach to the skillet and mix to combine as it warms and wilts.
- Remove from the heat and stir in the Parmesan.
- Serve warm garnished with extra Parmesan.
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