During our vacation in California these past 4 weeks, I had time to go through a friends stack of cooking magazines (which is one of my favorite things to do) and ended up taking a armload of them to make copies! So I came home with lots of new recipes that are on my “to make” lists. Thanks Dee for all the new recipes! This one came in a book from Southern Living: New Fall Recipes
1 (2 lb) butternut squash (about 2 cups chopped, which I now see at Trader Joe’s and other grocery stores already cubed in a bag)
2 tables olive oil
1 (15.5 oz) can cannellini beans, drained and rinsed
2 cups fresh corn kernels
1/3 small red onion, chopped
1/2 cup chopped fresh basil
3 cups loosely packed arugula
Preheat oven to 400. Peel and seed butternut squash and cut into 3/4″ cubes. Toss squash with olive oil to coat. Place in a single layer in a lightly greased aluminum foil-lined jelly roll pan. Bake 20 minutes or until squash is just tender and begins to brown. Do not overcook, stirring once after 10 minutes. Cool completely after baking 20 minutes, total.
Toss together cannellini beans and next 3 ingredients with squash in a large bowl. Add the Balsamic Vinaigrette dressing and cover and chill about 2-4 hours. Toss with arugula just before serving.
Whish together 2 tables balsamic vinegar, 1 large shallot, minced. Add 1 teas minced garlic, 1/2 Tables light brown sugar, 1/4 teas sea salt and 1/4 teas seasoned pepper. Gradually add 1/4 cup canola or olive oil in a slow steady stream. Whisking until well blended. This can be made a day ahead and allowed to stand, covered in fridge.