Categories: Side but my main

Ingredients

• 3 cans (19 oz each) cannellini or other large white bean, rinsed
• 1 1/2 lb butternut squash, peeled and cut in 1-in chunks
• 1 medium onion, cut in thin half-rounds
• 1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 Tbsp freshly grated lemon peel
• 1 tsp dried thyme
• 1/2 tsp each dried sage and salt
• 1 cup veggie broth from bouillon cube
• 4 oz. part-skim mozzarella cheese, shredded (1cup)
• 1/4 c grated parmesan cheese

Directions

1. at oven to 350. Mix beans, squash, onion, spinach, lemon peel, thyme, sage, and salt in a 13 × 9 in (3 qt) baking dish. Add broth. Cover tightly with foil and bake for 55 min or until squash is tender. Sprinkle with cheeses and bake uncovered 5 to 10 min until cheeses melt.

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