Acorn Squash with White Beans and Sage

Acorn Squash with White Beans and Sage
SERVINGS: 4
COOK TIME: 15 minutes
TOTAL TIME: About 35 minutes

INGREDIENTS:
• 1 tbsp olive oil
• 1 jumbo onion (1 pound), in 1/4-inch dice
• 1 medium carrot, in 1/4-inch dice
• 2 garlic cloves, crushed with garlic press
• 1 can (15 to 19 z) white kidney beans (cannellini), rinsed and drained
• 3/4 cup vegetable broth
• 1/4 tsp salt
• 1/4 tsp coarsely ground black pepper
• 3 tsp chopped fresh sage leaves
• 2 small acorn squashes (about 12 ounces each)
• 1 medium tomato, in 1/4-inch dice
• Fresh sage sprigs for garnish
• Grated Parmesan cheese (optional)

DIRECTIONS:
1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 tsp chopped sage; heat to boiling. Cover skillet and keep warm.
2. Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.
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 tsp chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.
TIPS: Recipes calling for a microwave were tested in a 1,100-watt microwave oven. If your microwave has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.

Italian White Beans

Italian White Beans
From Cooking Light

1 1/2 tablespoons olive oil
1 cup finely chopped onion
1/8 teaspoon crushed red pepper
4 garlic cloves, minced
1 bay leaf
1 tablespoon water
2 (16-ounce) can Cannelini Beans, Great Northern or navy beans, rinsed and drained
2 teaspoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add red pepper, garlic, and bay leaf; sauté 3 minutes. Stir in water and beans. Cook 3 minutes or until thoroughly heated. Stir in vinegar, salt, and black pepper. Discard bay leaf.

Yield: 4 servings (serving size: 1/2 cup)

Serve with Creamy Sage & Parmesan Polenta