Butternut Squash, White Bean and Spinach with Pesto

Who doesn’t love a good pesto? And why not load it up with some great veggies instead of pasta all the time? I invented this one myself and it turned out quite yummy!

Average Time: 20 minutes – 1 hour depending on prep work

Serves: 2-3

Ingredients

2 lbs of butternut squash, cut into cubes

1 can (15 oz) of white kidney beans, drained

1 bag of baby spinach

2 cups of cherry tomatoes, halved

3/4 cups of homemade pesto, or premade pesto. Homemade pesto can be done ahead of time.

1/2 cup of quinoa, made according to package directions

Directions

1. Preheat oven to 400 degrees. Roast squash for approximately 40 minutes or until a fork can easily poke through. This can be done ahead of time.

2. Coat a pan with olive oil spray. Saute beans until warm, about 5 minutes.

3. Transfer the squash to a pan sprayed or coated with olive oil. Sautee for approximately 3 minutes and then add spinach. You may want to cover with a lid so that the spinach has a chance to wilt. Sautee until spinach is slightly wilted.

4. Add the tomatoes and pesto. Stir until well combined, approximately 5 minutes.

5. Dish quinoa in a bowl and transfer vegetable mixture to serve over pesto.

Serving suggestion: Can also be served over pasta or any grain of choice.

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