Categories: Side but my main
Ingredients
- 3 cans (19 oz each) cannellini or other large white bean, rinsed
- 1 1/2 lb butternut squash, peeled and cut in 1-in chunks
- 1 medium onion, cut in thin half-rounds
- 1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 Tbsp freshly grated lemon peel
- 1 tsp dried thyme
- 1/2 tsp each dried sage and salt
- 1 cup veggie broth from bouillon cube
- 4 oz. part-skim mozzarella cheese, shredded (1cup)
- 1/4 c grated parmesan cheese
Directions
-
at oven to 350. Mix beans, squash, onion, spinach, lemon peel, thyme, sage, and salt in a 13 × 9 in (3 qt) baking dish. Add broth. Cover tightly with foil and bake for 55 min or until squash is tender. Sprinkle with cheeses and bake uncovered 5 to 10 min until cheeses melt.