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Rating: 4.21 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This delicious salad may be served warm or at room temperature. It takes patience to cook the vegetables properly, but it makes a wonderful side to any fall feast! Enjoy the process of creating something your family will enjoy. Substituting regular broccoli may be okay, but baby broccoli is sweeter and more suited to this dish.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat cannellini beans on low heat in a saucepan.

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  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.

  • Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.

  • Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.

  • Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.

Nutrition Facts

181 calories; protein 6g; carbohydrates 23.8g; fat 7g; cholesterol 3.7mg; sodium 323.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2013
I submitted this recipe, and my family and I love it. Feel free to leave the bacon off for a vegetarian side. *Step 3 should read to cook the butternut squash UNTIL tender.....Enjoy! Read More
(4)

Most helpful critical review

Rating: 2 stars
06/06/2016
Not worth the trouble it took to make it. The maple flavor needed some balance. Will not make again. Read More
14 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/03/2013
I submitted this recipe, and my family and I love it. Feel free to leave the bacon off for a vegetarian side. *Step 3 should read to cook the butternut squash UNTIL tender.....Enjoy! Read More
(4)
Rating: 5 stars
02/02/2017
This was lovely! Add some crushed red pepper for a bit of that sweet/spicy kick. Will certainly make again Read More
(1)
Rating: 4 stars
07/12/2015
I just made this and it is pretty good. I used 1 large diced carrot because I did not have squash. I also used a leek instead of onion. Quick easy and very tasty. Read More
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Rating: 4 stars
01/29/2020
The ingredients were a great combination I just found that the squash needed more time to cook. I also used veggie bacon. I added quite a bit of salt and pepper and some liquid smoke. A nice side dish for burgers. Read More
Rating: 5 stars
11/01/2020
A new favorite! The leftovers were excellent — next time I will make a double batch. Changes: I couldn’t find baby broccoli where I live so had to use frozen chopped broccoli; we are whole-food plant-based so no bacon, and a lot less oil. Read More
Rating: 2 stars
06/06/2016
Not worth the trouble it took to make it. The maple flavor needed some balance. Will not make again. Read More
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Rating: 4 stars
05/11/2020
Great recipe! Not a huge fan of thyme so I decreased the amount (and kind of wish I left it out altogether) - but it was delicious nonetheless! Read More
Rating: 5 stars
10/18/2020
Yummy! I reduced the maple syrup some. Also subbed out the red onion for a small shallot- thumbs up by a picky husband! Read More
Rating: 4 stars
02/09/2015
I was looking for something different to do with my butternut squash and this dish definitely fit the bill! It was a hit!!! I followed the recipe as written except that I used the whole squash (it was a small one but amounted to more than a cup) and I only used 1 tbsp total of maple syrup (personal preference). I had to substitute regular broccoli for the baby broccoli as I couldn't find any baby broccoli at the store. Once the dish was ready I thought it could use a little kick so I added a dash of red pepper flakes. That did indeed add another depth of flavor that my boyfriend and I really liked. I served it with cornbread and garlic chicken. I will definitely make this again and I will keep an eye out for baby broccoli so I can use it next time. Thank you so much for this wonderful recipe!!! Read More