Posted on Mar 21, 2017 Squash & White Bean Salad 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. Makes 4 servings Ingredients 1 butternut squash (about 2 pounds) or other similar winter squash, peeled and cut into ½-inch cubes 2 cups cooked cannellini or other white beans, or two 15 ounce cans, drained and rinsed 2 cups of diced, frozen, uncooked 1 medium red onion, peeled and diced small 1 batch Spicy Cilantro Pesto (see below) Salt (1 teaspoon) and freshly ground black pepper (1/8 teaspoon) add when mixing Directions Roast the butternut squash until tender. Once the butternut squash has cooled, add it to a medium bowl with the beans, peas, onion, salt and pepper, and pesto. Mix well until combined. Spicy Cilantro Pesto Makes 1 cup Ingredients 2 cups packed cilantro ¼ cup pine nuts, toasted ¼ cup Olive Oil 2 jalapeno peppers, coarsely chopped 4 cloves garlic, peeled and chopped Zest and juice of 2 lemons 1 teaspoon of salt ½ package extra firm silken tofu (about 6 ounces), drained ½ cup nutritional yeast Directions Combine the cilantro, pine nuts, jalapeno pepper, garlic, lemon zest and juice, salt, tofu, and nutritional yeast in the bowl of a food processor and puree until smooth and creamy. Source: Forks over Knives – The Cookbook Categories: Nutrition and Recipes Sign up to receive our E-Newsletter