Posted on by Lia Fireheart

Pumpkin Spice Beans on Toast

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Pumpkin Spice Beans on Toast

Ingredients

  • 1 tablespoon olive oil

  • 2 large shallots

  • 4 cups cubed butternut squash

  • salt and pepper

  • 1/4 teaspoon ginger

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon nutmeg

  • pinch cloves

  • 1/2 cup low sodium vegetable broth

  • 1 (15-ounce) can diced tomatoes with their juice

  • 1 (15-ounce) can cannellini beans (rinsed and drained)

  • squeeze of lemon

  • large whole grain bread slices

Directions

  • In a 12-inch skillet, heat the olive oil over medium heat. Add the shallots and saute for about five minutes until tender and lightly golden.
  • Mix together the spices in a small bowl.
  • Add the butternut squash and saute until the squash is well coated with the oil and shallots and turning golden in some spots, about 4 minutes. Add 1 teaspoon of the spices and stir, cook for one additional minute.
  • Pour in the broth and bring to a simmer. Cover the pan, reduce the heat to medium low, and simmer until the squash is fairly tender and the liquid is almost evaporated, about 10 minutes, stirring occasionally. You can remove the lid if the squash is getting tender and there is still excess liquid in the pan (more than a tablespoon or two).
  • Add the tomatoes and beans to the pan, stir well and bring to a simmer. Cook about 3 minutes to allow the tomato juices to cook down. Add salt and pepper to taste and a squeeze of lemon and serve warm on toast.

Notes