Butternut Squash and Cannellini Beans (Zucca con Fagioli Cannellini)
Beans are great by themselves as well as being an excellent complement to vegetables or proteins. I like these kinds of side dishes because in one pot you have the legumes and the vegetables. Here the beans and squash are sweet; the tartness and complexity of the balsamic reduction balances them out. I usually toast up two slices of bread and use them to accompany this dish and to sop up any juices. (Serves 6)
From Lidia's Kitchen
Recipe Ingredients
- For the balsamic reduction:
- - 1 cup balsamic vinegar
- - 1 tablespoon honey
- - 1 fresh bay leaf
- - 1 sprig fresh rosemary
- For the squash and beans:
- - 1/3 cup extra-virgin olive oil, plus more for drizzling
- - 1 medium butternut squash, peeled, cubed
- - Kosher salt
- - Peperoncino flakes
- - 4 garlic cloves, crushed and peeled
- - 3 fresh bay leaves
- - 2 cups cooked cannellini beans (or one 15.5-ounce can, rinsed and drained)
- - 3 scallions, chopped
Recipe Instructions
For the balsamic reduction:
- Combine the balsamic, honey, bay leaf, and rosemary in a small saucepan or skillet.
- Bring to a boil, and cook until it’s syrupy, 4 to 5 minutes. (Watch carefully toward the end, so it doesn’t scorch).
- Remove and discard the rosemary and bay leaf. Let the mixture cool. You should have about 3 to 4 tablespoons syrupy balsamic reduction.
For the squash and beans:
- Heat a large skillet over medium heat.
- Add the olive oil. When the oil is hot, add the butternut squash, and toss to coat it in the oil. Season with 1 teaspoon salt and a big pinch of peperoncino.
- Cook to brown the edges of the squash, about 4 minutes; then add the garlic and bay leaves and 1 cup water. Reduce the heat so the mixture is simmering.
- Cover, and cook until the squash is almost tender, about 15 minutes more, stirring occasionally.
- Uncover, and add the beans and scallions.
- Cook until the scallions wilt and the beans are heated through, 3 to 4 minutes.
- Discard the bay leaves. Season with salt, if needed, and add a final drizzle of olive oil.
- Serve in the skillet or a shallow serving bowl. Drizzle with some of the balsamic reduction at the table. (If you don’t use all of the reduction, it will keep at room temperature in a small covered container for a week, and you can use it to finish vegetables, fish, pork, or chicken.)