Sharing a delicious recipe that I have been addicted to lately. It delicious warm, room temperature, or cold. Great the next day and the day after!! I pickled the red onion and then added to salad at serving.
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 (15.5-oz.) can cannellini beans, drained and rinsed
- 2 cups fresh corn kernels
- 1/2 small red onion, sliced
- 1/2 cup chopped fresh basil
- Balsamic Vinaigrette
- 3 cups loosely packed arugula
1. Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss squash with olive oil to coat; place
in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just
tender and begins to brown (do not overcook), stirring once after 10 minutes. Cool completely (about 20 minutes).
2. Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with
arugula just before serving.
2. Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with
arugula just before serving.
