Cannellini Beans and Squash Medley

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Indexed  February 5, 2012

Low Fat Ingredients: 3 cups butternut squash, peeled and cubed 3 tablespoons + 2 teaspoons olive oil 1/2 teaspoon pepper, divided 6 garlic cloves, minced 2 tablespoons balsamic vinegar 1 teaspoon brown mustard 1 pound fresh spinach 2 (15 ounce) cans cannellini beans, drained and rinsed 1 tablespoon sage 1/4 cup Romano cheese, grated Instructions: Raise the oven temperature to 350 degrees. Spray a cookie sheet with a non stick cooking spray. Coat the squash with 1 tablespoon of the olive oil. Sprinkle the squash with 1/4 teaspoon of pepper. Place the squash on the prepared cookie sheet. Bake 25 minutes or until fork tender. Place the 2 tablespoons of the olive oil and the vinegar into a mixing bowl. Whisk to combine. Add the brown mustard and 1/8 teaspoon of pepper. Whisk to incorporate the ...   See the complete post here