Winter Squash, White Bean, and Spinach Sauté is a simple fall dish with loads of versatility. You can serve it as an entrée or as a side. Keep it vegetarian or add browned sausage to the mix. This is a warm and hearty dish that is colorful, full of flavor, and best of all, it’s easy to make.
This recipe for Winter Squash, White Bean, and Spinach Sauté is one my 95-year-old uncle makes from squash he grows in his giant garden. This dish — and my uncle — are amazing!
Are you a squash fan? It’s so healthy and tasty, and you can add it to almost anything. I gave tacos a squash twist recently with my Butternut Squash, Spinach, and Mushroom Tacos. So simple and delicious.
How about squash for breakfast? Yes, I’m serious! I made Creamy Breakfast Quinoa with Roasted Butternut Squash and it is super fabulous!
Winter Squash, White Bean, and Spinach Sauté
I was visiting my family in Ohio several years ago, and of course many conversations (and activities) with my family and friends were focused on food – just the way I like it! My cousin told me about a dish my Uncle Tom makes – one made with winter squash and white beans.
When I was able to visit with my uncle, I asked him about this dish. He quickly darted to his garage and brought out one of the large winter squash he had grown and was now storing from the cold temperatures outside.
These squash weren’t like any I’d seen before: green, large, and bell-shaped. He told me about his recipe, and when I told him I wanted to make it, he went straight back to his garage and returned with a smaller squash for me to take home (you know – the perfect size to tuck into an already-stuffed suitcase)!
I arrived home with my squash packed away in my suitcase. When it was time to unpack and start cooking, I changed up my uncle’s recipe a bit, and made it two different ways: I kept the first version vegetarian, and added browned, spicy Italian sausage to the second.
Both were super tasty, and highlighted the versatility of this simple recipe.
The funny thing about my uncle’s squash is that we don’t know the name of it! What we do know is that it’s a winter squash, so substitute your favorite to make Winter Squash, White Bean, and Spinach Sauté. Try this one soon!
Patricia Conte/Grab a Plate
Yields Serves 4
- 2 cups cubed winter squash, skin cut away removed
- 2 tablespoons olive oil
- 1/4 cup diced white onion
- 2 garlic cloves, minced
- 1/3 cup diced tomatoes with juice
- 1-1/2 cups low-sodium vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 (15-ounce) can white beans, drained and rinsed
- 1-1/2 cups, packed, fresh spinach
- 1-1/4 teaspoons fresh thyme, chopped
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Add the oil to a skillet over medium heat. When hot, add the onion and cook for about 4 minutes, or until they soften. Add the garlic and cook for about a minute, taking care not to burn it.
- Add the squash, tomato and juice, and vegetable broth. Reduce the heat to medium-low, and cook, stirring occasionally, until the squash softens and most of the liquid is absorbed, about 12-15 minutes.
- Add the beans, salt, black pepper, red pepper, and 1 teaspoon of the thyme to the mixture. Mix to combine and cook for several minutes, until the beans are heated through. Add the spinach to the skillet and mix to combine as it warms and wilts.
- Remove from the heat and stir in the Parmesan.
- Serve warm garnished with extra Parmesan.