Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

Directions

1. Heat cannellini beans on low heat in a saucepan.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
3. Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir under tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
4. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
5. Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.

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Reviews (1)

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2

jrbaker

Feb. 3, 2013

"I submitted this recipe, and my family and I love it. Feel free to leave the bacon off for a vegetarian side. *Step 3 should read to cook the butternut squash UNTIL tender.....Enjoy!..." See more"