Beans, roasted butternut squash, sage, spinach and...Canadian bacon!
Here's a recipe that was supposed to have cheese and be without meat. I swapped the two to satisfy Rodney's lactose intolerance and intense flesh craving. The other thing I changed was to sub Dijon for "brown" mustard.
Warm Tuscan White Beans with Roasted Butternut Squash and Sage
3 cups cubed peeled butternut squash (1 inch)
3 tablespoons plus 2 teaspoons olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
6 garlic cloves, unpeeled
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 lb. fresh spinach
2 (15-oz.) cans cannellini beans, drained, rinsed
1 tablespoon chopped fresh sage
4 oz Canadian bacon, diced
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
6 garlic cloves, unpeeled
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 lb. fresh spinach
2 (15-oz.) cans cannellini beans, drained, rinsed
1 tablespoon chopped fresh sage
4 oz Canadian bacon, diced
Heat oven to 350°F. Spray rimmed baking sheet with cooking spray. Toss butternut squash with 1 tablespoon of the oil; sprinkle with 1/8 teaspoon each of the salt and pepper.
I forgot to put the garlic in the oven with the squash and ended up having to roast them separately. Doh!
Meanwhile, whisk vinegar, 2 tablespoons of the oil, mustard and 1/8 teaspoon each of the salt and pepper in small bowl.
Heat remaining 2 teaspoons oil in large skillet over medium-high heat until hot. Toss spinach until wilted..
Place beans in bowl with mashed garlic. Gently stir in squash, vinegar mixture, mashed garlic and sage. And Canadian bacon. Microwave 1 to 2 minutes or until warmed through.
Serve over wilted spinach. Or dump the whole mix into the original bowl and serve it up like I did.
I wasn't too sure that I'd like this beany, spinachy, sagey mix, but I enjoyed it. And I think it would have been good even without the bacon. Rodney ate a decent portion of it but picked out a lot of the spinach.
Cost:
Arrange squash and garlic on baking sheet; bake 30 minutes or until tender. Squeeze garlic from skins; mash in a large microwave-safe bowl.
I forgot to put the garlic in the oven with the squash and ended up having to roast them separately. Doh!
Meanwhile, whisk vinegar, 2 tablespoons of the oil, mustard and 1/8 teaspoon each of the salt and pepper in small bowl.
Heat remaining 2 teaspoons oil in large skillet over medium-high heat until hot. Toss spinach until wilted..
Place beans in bowl with mashed garlic. Gently stir in squash, vinegar mixture, mashed garlic and sage. And Canadian bacon. Microwave 1 to 2 minutes or until warmed through.
Serve over wilted spinach. Or dump the whole mix into the original bowl and serve it up like I did.
I wasn't too sure that I'd like this beany, spinachy, sagey mix, but I enjoyed it. And I think it would have been good even without the bacon. Rodney ate a decent portion of it but picked out a lot of the spinach.
Cost:
- squash: $0.89
- spinach: $5
- beans: $1.78
- sage: $0.60
- Canadian bacon: $2.46
0 comments:
Post a Comment