Recipe: Squash and White Bean Saute

A simple saute for the fall or winter that really hits the spot. There’s nothing fancy about it just a nice and deliciously warming dish.

Squash and White Bean Saute
  1. 2 cups cubed winter squash, skin cut away removed
  2. 2 tablespoons olive oil
  3. 1/4 cup diced white onion
  4. 2 garlic cloves, minced
  5. 1/3 cup diced tomatoes with juice
  6. 1.5 cups vegetable broth
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon ground black pepper
  9. 1/4 teaspoon red pepper flakes
  10. 1 can white beans, drained and rinsed
  11. 1 cup chopped spinach
  12. 1 teaspoons fresh thyme, chopped
  1. 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.
  2. 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.
  3. Add the beans, salt, black pepper, red pepper, spinach and 1 teaspoon of the thyme to the mixture. Mix to combine and cook for several minutes, until the beans are heated through.
Adapted from Azgraba Plate
Adapted from Azgraba Plate
Mab Made Food


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