5 roasted butternut cannellini Recipes

butternut squash, peeled and diced, olive oil, butter, carrots, peeled and diced, onion, diced, celery ribs, diced, garlic cloves, minced, fresh thyme, chopped, fresh oregano, chopped, cannellini beans, white wine, mozzarella cheese, ricotta cheese, no-boil lasagna noodles, butter, flour, milk, salt, ground nutmeg

butternut squash, peeled and cut into 1-inch pieces, carrots, sliced, zucchini , cut into 1-inch pieces, olive oil, divided, ground cumin, green peppers, diced, onion, chopped, reduced-sodium chicken broth, diced tomatoes, undrained, cannellini or 2 (15 oz) cans white kidney beans, rinsed and drained, water, salsa, chili powder, garlic cloves, minced

garlic clove, minced, extra-virgin olive oil, butternut squash (1 lb), peeled, seeded , and cut into 1/2-inch pieces (2 cups), chicken broth (14 fl oz), water, white beans (preferably cannellini), rinsed and drained, canned whole tomatoes, coarsely chopped, chopped fresh sage, grated parmigiano-reggiano (1/2 cup) plus additional for serving, hulled green pumpkin seeds (not roasted; optional)

whole garlic head, pancetta, chopped, vertically sliced onion, olive oil, white wine vinegar, cubed peeled butternut squash (about 2 lb), organic vegetable broth (such as swanson certified organic), dried thyme, salt, freshly ground black pepper, cannellini or other white beans, rinsed and drained, bay leaf, white bread, grated fresh parmesan cheese, olive oil, chopped fresh parsley