Three Sisters Salad

Name: Three Sisters Salad
Ingredients: 2 pounds butternut squash; 2 tablespoons olive oil; 1 (15.5-oz.) can cannellini beans, drained and rinsed; 2 cups fresh corn kernels; 1/2 small red onion, sliced; 1/2 cup chopped fresh basil; 3 cups loosely packed arugula

7 ingredients

2 steps

Ingredients

2 pounds butternut squash
2 tablespoons olive oil
1 (15.5-oz.) can cannellini beans, drained and rinsed
2 cups fresh corn kernels
1/2 small red onion, sliced
1/2 cup chopped fresh basil
3 cups loosely packed arugula

Directions

1

Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss squash with olive oil to coat; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch 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 (about 20 minutes).
2

Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with arugula just before serving.