1(15.5-ounce) can cannellini beans(rinsed and drained)
15-ounce package baby spinach leaves
Instructions
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 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.
You can remove the lid from the pan if the squash is getting tender and there is still excess liquid (more than a tablespoon or two) in the pan. Allow the excess liquid to evaporate.
Add the spinach by handfuls, stirring as you go so it doesn’t overflow the pan.
Just before serving, you should consider a final drizzle of olive oil and a sprinkle of kosher salt and pepper. Because this is so simple and there are pretty much no seasonings but the shallots, you'll want to make sure there is enough salt and pepper to lift the flavors of the dish.
You could also add some fresh chopped herbs at the end, like basil or thyme.