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.
- 2 cup cubed winter squash, skin cut away removed
- 1.25 tsp fresh thyme, chopped
- 1.5 cup packed, fresh spinach
- 1 (15-ounce) can white beans, drained and rinsed
- 0.25 tsp red pepper flakes
- 0.25 tsp ground black pepper
- 0.5 tsp salt
- 1.5 cup low-sodium vegetable broth
- 0.33 cup diced tomatoes with juice
- 2 garlic cloves, minced
- 0.25 cup diced white onion
- 2 Tbsp olive oil
- 0.25 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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