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Acorn Squash with White Beans & Sage

Two Stars Guiding Stars

  • Servings:

    4 (412 g) as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    30 minutes

Ingredients

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.
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
3/4 cup low-sodium vegetable broth
1/4 tsp. salt
1/4 tsp. pepper
3 tsp. chopped fresh sage, divided
1 medium tomato, diced
Acorn Squash with White Beans & Sage

Directions

1. Preheat oven to 400 degrees F. 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.

Nutrition

Nutritional Facts
Servings 4 (412 g)
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 36 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (4%)
Cholesterol 0 mg (0%)
Sodium 360 mg (15%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 8 g (31%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C 33 mg (37%)
Minerals
Calcium 121 mg (9%)
Iron 3 mg (16%)
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