Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

1. 1

   Heat cannellini beans on low heat in a saucepan.

2. 2

   Heat 1 tablespoon olive oil in a skillet over medium heat.

3. 3

   Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

4. 4

   Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more.

5. 5

   Remove from skillet and add to beans.

6. 6

   Heat 1 more tablespoon olive oil in a skillet over medium heat.

7. 7

   Add butternut squash; cook and stir until tender, about 8 minutes.

8. 8

   Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes.

9. 9

   Remove from skillet and add squash to bean mixture.

10. 10

    Heat remaining 1 tablespoon olive oil in a skillet over medium heat.

11. 11

    Add baby broccoli; cook and stir until tender and bright green, about 7 minutes.

12. 12

    Add broccoli to bean mixture.

13. 13

    Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture.

14. 14

    Bring to a simmer and cook until heated through, stirring gently to combine.

15. 15

    Top with crumbled bacon before serving.

* Per serving · 4 servings · Values may vary.