Recipe by jrbaker
"This delicious salad may be served warm or at room temperature. It takes patience to cook the vegetables properly, but it makes a wonderful side to any fall feast! Enjoy the process of creating something your family will enjoy. Substituting regular broccoli may be okay, but baby broccoli is sweeter and more suited to this dish."
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2 (15 ounce) cans
cannellini beans, drained and rinsed
red onion, chopped
peeled, seeded, and diced butternut squash
chopped baby broccoli
dried thyme leaves
bacon, cooked and crumbled
I submitted this recipe, and my family and I love it. Feel free to leave the bacon off for a vegetarian side. *Step 3 should read to cook the butternut squash UNTIL tender.....Enjoy!
I just made this and it is pretty good. I used 1 large diced carrot because I did not have squash. I also used a leek instead of onion. Quick, easy and very tasty.
I was looking for something different to do with my butternut squash and this dish definitely fit the bill! It was a hit!!! I followed the recipe as written except that I used the whole squash (it was a small one, but amounted to more than a cup) and I only used 1 tbsp total of maple syrup (personal preference). I had to substitute regular broccoli for the baby broccoli as I couldn't find any baby broccoli at the store. Once the dish was ready, I thought it could use a little kick, so I added a dash of red pepper flakes. That did indeed add another depth of flavor that my boyfriend and I really liked. I served it with cornbread and garlic chicken. I will definitely make this again, and I will keep an eye out for baby broccoli so I can use it next time. Thank you so much for this wonderful recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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