Butternut Squash and Cannellini Beans

Adapted from https://lidiasitaly.com/recipes/butternut-squash-cannellini-beans/

I made this.

Servings: 6

INGREDIENTS

1/3 CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING
1 MEDIUM BUTTERNUT SQUASH, PEELED, CUBED
KOSHER SALT
PEPERONCINO FLAKES
4 GARLIC CLOVES, CRUSHED AND PEELED
3 FRESH BAY LEAVES
2 CUPS COOKED CANNELLINI BEANS (OR ONE 15.5-OUNCE CAN, RINSED AND DRAINED)
3 SCALLIONS, CHOPPED

STEPS

1) Heat a large skillet over medium heat. Add the olive oil. When the oil is hot, add the butternut squash, and toss to coat it in the oil. Season with 1 teaspoon salt and a big pinch of peperoncino. Cook to brown the edges of the squash, about 4 minutes; then add the garlic and bay leaves and 1 cup water. Reduce the heat so the mixture is simmering. Cover, and cook until the squash is almost tender, about

15 minutes more, stirring occasionally.

2) Uncover, and add the beans and scallions. Cook until the scallions wilt and the beans are heated through, 3 to 4 minutes. Discard the bay leaves. Season with salt, if needed, and add a final drizzle of olive oil. Serve in the skillet or a shallow serving bowl.


NOTES

Tried and deleted the balsamic reduction (2024)