Acorn Squash with White Beans & Sage - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Sage is the perfect fall flavor to complement sweet roasted acorn squash. Cannellini beans, also called white kidney beans for their classic kidney shape, make the simple dish a filling vegetarian main course. To make it an entree, double the serving size.

Ingredients

  • 2 acorn squash, halved and seeded
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 2 cloves garlic, crushed
  • 1 (15 oz.) can cannellini beans, rinsed and drained
  • ¾ cup low-sodium vegetable broth
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 3 tsp. chopped fresh sage, divided
  • 1 medium tomato, diced

Directions

  1. Preheat oven to 400ºF. Place squash cut-side up on a baking sheet and bake until tender (20-25 minutes).
  2. While squash bakes, heat oil in a large skillet over medium-high heat until hot. Add onion, carrot, and garlic, and cook until vegetables are tender (15 minutes). Add beans, broth, salt, pepper, and 2 teaspoons chopped sage. Heat to boiling, cover skillet, reduce heat to low, and keep warm.
  3. Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture. Sprinkle with diced tomato and remaining 1 teaspoon chopped sage.
Nutritional analysis per serving: Calories 200; Total Fat 4g (5% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 325mg (14% DV); Total Carbohydrate 39g (14% DV); Dietary Fiber 8g (29% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 10% DV; Iron 15% DV; Potassium 25% DV; Molybdenum 35% DV; Vitamin C 35% DV; Thiamin 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/acorn-squash-with-white-beans-and-sage/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796