Maple Cannellini Bean Salad With Baby Broccoli And Butternut Squash

Ingredients

• Servings: 8
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1 cup peeled, seeded, and diced butternut squash
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1 cup chopped baby broccoli
• 1/4 cup chicken stock
• 1 tablespoon maple syrup
• 1/2 teaspoon dried thyme leaves
• 3 slices bacon, cooked and crumbled

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat cannellini beans on low heat in a saucepan.
• 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.
• heat 1 more tablespoon olive oil in a skillet over medium heat. add butternut squash; cook and stir until 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.
• 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.
• 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.