SQUASH - Country Roasted Squash and Beans

By Unblond1

Ingredients

• COUNTRY ROASTED SQUASH AND BEANS
• 1 medium butternut squash (cut into 1/2 moons, 1/2-inch thick)
• 1 large shallot (peeled and quartered)
• 1 teaspoon red chili flakes
• 2 tablespoons olive oil
• 2 cans butter beans (drained, rinsed and air dried)
• ARUGULA SALAD
• 3 cups fresh baby arugula
• 1/4 cup pine nuts (toasted)
• 1/2 cup pomegranate seeds
• 1 tablespoon shallot (finely chopped)
• 2 tablespoons red wine vinegar
• 1 tablespoon grainy Dijon mustard
• 3 tablespoons olive oil
• kosher salt and fresh cracked black pepper (to taste)

Preparation

Step 1

Preheat oven to 425ºF.
Onto a parchment lined baking sheet, add butternut squash, and red onion. Toss with olive oil and season with chili flakes, salt, and pepper. Place in oven for 20-25 minutes, until tender and golden brown.
Onto another parchment lined baking sheet, add the beans, drizzle with olive oil. Place in oven for 6-8 minutes.
For the Salad: in a large bowl, add the arugula, pine nuts, and pomegranate seeds and toss to combine.
For the Dressing: in a small bowl, add chopped shallot, red wine vinegar and mustard and whisk to combine. While whisking, slowly add olive oil and season with Kosher salt and freshly ground black pepper.
Toss the salad with the dressing, top with roasted butternut squash and beans!