Roasted White Beans with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, half the salt, and black pepper on a large baking sheet, spreading in a single layer.

   Tip: Cut squash into uniform pieces so they roast evenly.

2. 2

   Roast the squash for 20-25 minutes, stirring halfway through, until golden and tender at the edges.

   Tip: The squash should be caramelized but still hold its shape.

3. 3

   While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

   Tip: Watch the garlic closely to prevent browning, which makes it bitter.

4. 4

   Add the diced red onion to the skillet and cook for 3-4 minutes until softened and slightly translucent.

5. 5

   Stir in the fresh sage leaves and red pepper flakes, cooking for another 30 seconds to release the sage's essential oils.

6. 6

   Add the drained white beans and vegetable broth to the skillet, bringing the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.

7. 7

   Once the butternut squash is done roasting, carefully transfer it to the skillet with the beans. Pour in the balsamic vinegar and remaining salt, gently folding everything together.

   Tip: Be gentle to avoid breaking apart the roasted squash pieces.

8. 8

   Simmer everything together for 3-4 minutes, then remove from heat. Taste and adjust seasonings as needed.

9. 9

   Divide the roasted white beans and squash among serving bowls, garnish with fresh lemon zest, and drizzle with any remaining pan juices.

   Tip: Serve warm with crusty bread or over a bed of greens for a complete meal.