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Organic Cannellini Beans and Squash Medley
Ingredients:
3 cups organic butternut squash, peeled and cubed
3 tablespoons + 2 teaspoons organic olive oil
1/2 teaspoon organic pepper, divided
6 organic garlic cloves, minced
2 tablespoons organic balsamic vinegar
1 teaspoon brown organic mustard
1 pound fresh organic spinach
2 (15 ounce) cans cannellini beans, drained and rinsed (organic, if possible)
1 tablespoon organic sage
1/4 cup organic Romano cheese, grated
Instructions:
Preheat oven to 350 degrees.Spray a cookie sheet with a non stick organic cooking spray. Coat the organic squash with 1 tablespoon of organic olive oil. Sprinkle the organic squash with 1/4 teaspoon of organic pepper. Place the organic squash on the prepared cookie sheet. Bake 25 minutes or until fork tender. Place the 2 tablespoons of organic olive oil and organic vinegar into a mixing bowl. Whisk to combine. Add the organic brown mustard and 1/8 teaspoon of organic pepper. Whisk to combine. Place the remaining organic olive oil into a skillet over medium heat. Heat the oil to hot but not smoking. Add the organic spinach and cook until wilted. Sprinkle on the remaining organic pepper. Remove the organic spinach from the heat and set aside. Place the organic beans in a microwave safe bowl. Add the organic squash, organic vinegar mixture, organic garlic and organic sage. Stir gently to combine. Microwave on high 1 minute or until warm. If not warm enough after 1 minute microwave at 30 second intervals to your liking. Serve over the wilted organic lettuce and sprinkle with the organic cheese. Serves 5
