Butternut Squash and White Bean Ragout
Healthy and satisfying, plus a serious dose of good-lookingness (which is now officially a word).
Servings: 6 People
Calories: 142kcal
Ingredients
- 1 tablespoon olive oil
- 2 large shallots minced
- 4 cups cubed butternut squash
- Coarse or kosher salt and freshly ground pepper to taste
- ½ cup low-sodium chicken or vegetable broth
- 1 15-ounce can diced tomatoes with their juice
- 1 15.5-ounce can cannelini beans rinsed and drained
- 1 5-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 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.
Nutrition
Calories: 142kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 643mg | Fiber: 7g | Sugar: 5g | Vitamin A: 12222IU | Vitamin C: 34mg | Calcium: 138mg | Iron: 4mg