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- Serves 4
- Serving size: ¼ of recipe
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You can buy peeled and cubed squash in many supermarket produce departments. While it steams you can make the pesto and have dinner on the table in 30 minutes.
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By Del Sroufe,
Ingredients
- 1 pumpkin (about 2 pounds), or other similar winter squash, peeled and cut into ½-inch cubes
- 4 cups cooked cannellini or other white beans, or two 15-ounce cans, drained and rinsed
- 1 medium red onion, peeled and diced small
- Salt and freshly ground black pepper to taste
- 1 batch Spicy Cilantro Pesto
Instructions
- Steam the pumpkin in a double boiler or steamer basket for about 10 to 12 minutes, or until tender. Drain and rinse the pumpkin until cool.
- Once the pumpkin has cooled, add it to a medium bowl with the beans, onion, salt and pepper, and pesto. Mix well until combined.
Nutritional Information:
Per serving (¼ of recipe): 202 calories, 32.4 g carbohydrates, 12.8 g protein, 2.8 g total fat, 0.3 g saturated fat, 0 g cholesterol, 306 mg sodium, 12.1 g fiber, 4.2 g sugar
Note: Nutritional information is provided as an estimate only.
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