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side dishes

Acorn Squash with White Beans & Sage
Sage is the perfect fall flavor to complement sweet roasted acorn squash. Cannellini beans, also called white kidney beans for their classic kidney shape, make the simple dish a filling vegetarian main course. To make it an entree, double the serving size.
2 acorn squash, halved and seeded
1 Tbsp. olive oil
1 onion, diced
1 carrot, diced
2 cloves garlic, crushed
1 (15 oz.) can cannellini beans, rinsed and drained
3/4 cup low-sodium vegetable broth
1/4 tsp. salt
1/4 tsp. pepper
3 tsp. chopped fresh sage, divided
1 medium tomato, diced
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Acorn Squash with White Beans & Sage

Acorn Squash with White Beans & Sage

Acorn Squash with White Beans & Sage
Two Stars Guiding Stars
  • Servings:4 (412 g)
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Preheat oven to 400 degrees F. Place squash cut-side up on a baking sheet and bake until tender (20-25 minutes).
2. While squash bakes, heat oil in a large skillet over medium-high heat until hot. Add onion, carrot, and garlic, and cook until vegetables are tender (15 minutes). Add beans, broth, salt, pepper, and 2 teaspoons chopped sage. Heat to boiling, cover skillet, reduce heat to low, and keep warm.
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 teaspoon chopped sage.