Butternut Squash and Bean Medley
Butternut squash are so beautiful this time of year. I’m always looking for new ways to serve this squash so my family won’t tire of eating them. This dish is both colorful and flavorful. If your kids are a little timid about the spinach, you can actually serve this dish over lettuce, rice, or even pasta. Just add extra cheese and your kids will dig right in.
3 cups butternut squash, peeled and coarse cut
1 tablespoon olive oil
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon brown mustard
1/8 teaspoon black pepper
2 (15 ounce) cans cannellini beans, drained and rinsed
3 garlic cloves, minced
1 tablespoon sage
1 pound fresh spinach
1/8 teaspoon black pepper
1/4 cup Romano cheese, grated
Preheat oven to 350 degrees. Spray a cookie sheet with a non stick cooking spray.
Coat the squash with 1 tablespoon of olive oil. Sprinkle the squash with 1/4 teaspoon of pepper. Place the squash on the prepared cookie sheet. Bake 25 minutes or until fork tender.
Place 2 tablespoons of the olive oil and the vinegar into a mixing bowl. Whisk to combine. Add the brown mustard and 1/8 teaspoon of pepper. Whisk to incorporate the ingredients together.
Place the beans in an oven safe dish, add the squash, vinegar mixture, garlic and sage. Toss together gently to combine and return to oven to warm through for 5 minutes.
Meanwhile, pour a tablespoon of olive oil into a skillet over medium heat. Add the spinach and cook until just wilted, about 5 minutes. Sprinkle with black pepper and remove the spinach from the heat.
Remove squash-beans mixture from oven and serve over the wilted spinach. Top with the Romano cheese.