White Beans with Bacon and Butternut Squash

Ingredients

• 2 tablespoons olive oil
• 4 slices Smithfield bacon, chopped
• 1 pound diced butternut squash
• 1/2 cup onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon curry powder
• 1/2 cup chicken stock
• 2 cans cannellini beans, drained and rinsed
• 2 cups fresh spinach, stems removed and chopped

Preparation

1. Heat olive oil in large skillet over medium heat. Add bacon to skillet and cook for 5 to 7 minutes or until crumbly; remove from skillet, drain on paper towels and reserve 2 tablespoons of drippings in skillet. Add butternut squash, onion, salt, pepper, nutmeg and curry powder to the skillet; saute for 5 minutes; add chicken broth to the skillet, reduce heat to medium low, cover and cook for 5 additional minutes or until butternut squash is tender. Add beans and spinach to the skillet and cook for 3 minutes or until all vegetables are heated through. Sprinkle with reserved bacon.

Cook Time

30 minutes

Serves

Yield 4 servings

 Source

Smithfield

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