Braised Cannellini Beans with Acorn Squash

No-nonsense nutrition with these creamy cannellini beans and roasted slices of nutty, acorn squash. This not-so-sweet squash is pretty easy to cut and peel but if you like leave the peel on, it's edible. And if you prefer a sweeter squash you can use butternut squash instead.

Ingredients:

Croutons:

1 cup cubed foccacia

1 tbsp olive oil

generous sprinkles of onion and garlic powders

pink Himalayan salt

Vinaigrette:

1/4 c + 1/4 c olive oil

6 or 7 garlic cloves

juice of 1/2 lemon

1 tbsp dijon

1 tbsp water

1 tsp sugar

salt and pepper

Squash:

1 acorn squash, peeled or not

1/2 red onion, sliced

2 or 3 crushed garlic cloves

1/4 cup olive oil

1 tsp ground cumin

1 tsp paprika

salt and pepper to taste

2 tbsps brown sugar

Cannellini:

28 oz can cannellini or white kidney beans, drained and rinsed

2 cups vegetable (or chicken) broth

1 tbsp olive oil

1 bay leaf

1 garlic clove

salt and pepper or Mrs Dash seasoning

Some mixed greens and parmesan cheese

There are a few steps in this recipe so we'll start with the vinaigrette. Put 1/4 cup olive oil and the garlic in a small saucepan and simmer on medium heat until the garlic are just golden, about 4-5 minutes. Remove from heat and pour into a blender. Add the lemon juice, dijon, water, sugar salt and pepper and blend until smooth, then add the remaining 1/4 cup olive oil. Pour into a jar and set aside.

Next up, the croutons. Pretty easy...mix the crouton ingredients together and spread on a baking sheet. Bake at 400°F for 7-8 minutes.

On to the squash. Acorn is relatively easy to cut and peel, so cut it in half, scoop out all the seeds and strings and peel if you choose to. Then cut into 1/2" slices. Toss with the onion, garlic, olive oil, cumin, paprika, salt and pepper. Spread on a lined baking sheet and bake at 400°F for 40-45 minutes, turning over halfway through the cooking time. Sprinkle brown sugar in the last 10 minutes.

And finally the beans...Once the beans are drained and rinsed pour them into a saucepan along with the broth, olive oil, bay leaf, garlic clove, salt and pepper and/or Mrs. Dash. Bring to a boil, then simmer for 20 minutes or until almost all the liquid is absorbed. Remove the bay leaf and garlic.

Plate the acorn squash and beans then toss the greens with some of the vinaigrette. Top with croutons and parmesan cheese and drizzle more vinaigrette over everything.

Serves 4

Adapted from: cherryonmysundae.com 

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