Italian Winter Squash and Beans Servings: 6 (about 4.5oz each) Prep Time: 25 minutes Total Time: 25 minutes

  • Gluten Free
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2 strips bacon, chopped
1/4 cup chopped onion
1 clove garlic, minced
1 medium butternut squash (1 1/4 lb), peeled, seeded, cubed
2/3 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (15oz) can Mrs. GrimesĀ® White Kidney Beans (drained, rinsed)
1 tablespoon balsamic vinegar
1 tablespoon torn fresh basil
1 tablespoon extra virgin olive oil


In large skillet, cook bacon over medium heat 5 minutes or until crisp, stirring frequently. Remove to small bowl with slotted spoon. Drain all but 1 tablespoon of the bacon drippings. Stir in onion and garlic. Cook over medium heat 4 to 5 minutes or until starting to soften, stirring frequently. Add squash. Cook 5 to 7 minutes or until lightly browned, stirring and turning occasionally. Add broth, oregano, salt and pepper. Cover and cook 5 minutes or until squash is tender. Stir in beans and vinegar. Cook until thoroughly heated. Top with fresh basil and olive oil.

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