Coarse or kosher salt and freshly ground pepper to taste
½cuplow-sodium chicken or vegetable broth
115-ounce can diced tomatoeswith their juice
115.5-ounce can cannelini beansrinsed and drained
15-ounce package baby spinach leaves
In a 12-inch deep skillet, heat the olive oil over medium heat.
Add the shallots and sauté for about 5 minutes until tender and lightly golden.
Add the butternut squash and sauté until the squash is well coated with the oil and shallots, and turning golden a little in some spots, about 4 minutes.
Pour in the chicken broth and bring to a simmer. Cover the pan, reduce the heat to medium-low, and simmer until the squash is fairly tender and the liquid is almost evaporated, about 15 minutes, stirring occasionally. You can remove the lid if the squash is getting tender and there is still excess liquid (more than a tablespoon or two) in the pan.
Add the tomatoes and beans to the pan, stir well, raise the heat to medium and bring to a simmer. Stir in the spinach (by handfuls, if necessary, so it doesn’t overflow the pan) and stir until the beans are hot and the spinach is wilted, about 3 minutes. Check the seasonings and serve hot or warm.