Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

Ingredients

• 1 cup baby broccoli chopped
• 1 cup butternut squash diced peeled seeded
• 30 ounce .5 can cannellini beans drained and rinsed canned
• 0.3 cup chicken stock see 
• 3 slices bacon crumbled cooked
• 1 tablespoon maple syrup 
• 1 tablespoon olive oil 
• 1  onion red chopped
• 0.5 teaspoon thyme leaves dried

Equipment

• frying pan
• sauce pan

Directions

1. Heat cannellini beans on low heat in a saucepan.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 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.
4. Remove from skillet and add to beans.
5. Heat 1 more tablespoon olive oil in a skillet over medium heat.
6. Add butternut squash; cook and stir until tender, about 8 minutes.
7. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes.
8. Remove from skillet and add squash to bean mixture.
9. Heat remaining 1 tablespoon olive oil in a skillet over medium heat.
10. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes.
11. Add broccoli to bean mixture.
12. Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.