Name: Butternut Squash Harvest Bowls
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large butternut squash, peeled, seeded, and cut in quarters; 1 (15½ oz) can cannellini beans, drained and rinsed; 8 oz baby bella mushrooms, quartered; 1 cup vegetable broth; 6 sprigs thyme; 6 oz whole wheat orzo; 2 oz parmesan cheese, grated

1

Divide butternut squash, 1 can beans, 8 oz mushrooms, 1 cup vegetable broth, and 6 sprigs thyme between two Suvie pans, season with salt and pepper, and load into Suvie. Enter cook settings and Cook Now or Schedule. Suvie Cook Settings: Bottom Zone: Slow Cook on High, 2 hours

2

Place 6 oz orzo in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, input settings and cook now or schedule. Suvie Starch Cooker Settings: Pasta, 1 cups, 9 minutes

3

After the cook, remove butternut squash, bean mix, and orzo from Suvie. Remove thyme sprigs and squash. Lightly mash bean mix to break up beans, and season to taste with salt and pepper.

4

To serve, divide squash and orzo between four bowls. Top with bean mix. Garnish with fresh thyme leaves and Parmesan cheese.

Butternut Squash Harvest Bowls

Ingredients

7 Ingredients

Instructions

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