Roasted Squash & Tomato Bowl with White Beans, Spinach & Olives


4 (on its own) or
6 (over cooked quinoa or rice)

Prep Time:

15 minutes

Cook Time:

30 minutes



About this Recipe

Recipe from Set for the Holidays
Appetite for Random House, 2018

This wintry bowl of colourful goodness is proof that meals made with vegetables can be hearty and fulfilling without having to add too many legumes or grains. The sparkle of olives and lemon brings to mind the light flavours of the Mediterranean—and warm sunny days on a terrace or at the beach.
warm pizza dip


  • 3 Tbsp (45 mL) extra virgin olive oil
  • 1 cup (250 mL) Caramelized Onions
  • 2 cups (400 g) diced butternut squash
  • 2 cups (300 g) grape or cherry tomatoes
  • 2 cloves garlic, minced
  • 1 Tbsp (15 mL) chopped fresh oregano (or 1 1/2 tsp dried)
  • Pinch of dried chili flakes
  • Salt and black pepper
  • 1 (19 oz/540 mL) can white kidney beans, drained and rinsed
  • 6 cups (1.5 L) fresh spinach leaves
  • 1/2 cup (65 g) pitted green olives
  • Juice of 1 lemon
  • 4 cups (1 L) cooked quinoa or brown rice (optional)

NOTES: This quick meal also works well as a make-ahead dish for busy weeknights or for packed lunches. You can refrigerate this in an airtight container for 3 days and warm it over medium heat until simmering, about 10 minutes. I don’t recommend freezing this dish because the tomatoes will go very soft and fall apart once thawed.

Step by Step Instructions

Step 1

 Preheat the oven to 350°F (180°C).

Step 2

Heat the oil in a large ovenproof sauté pan over medium heat and add the caramelized onions, stirring to warm them through.

Step 3

Stir in the squash and tomatoes, tossing to coat with the onions. Add the garlic, oregano and chili flakes, and season lightly with salt and pepper.

Step 4

Roast the vegetables in the oven, uncovered and stirring once or twice, for about 30 minutes, until the squash is fork-tender.

Step 5

Return the pan to the stovetop over medium heat. Add the white beans and spinach and stir gently until the spinach has wilted (it will look like a lot of spinach leaves at first, but they reduce considerably as they wilt), about 3 minutes.

Step 6

Stir in the olives and lemon juice and season to taste.

Step 7

Serve immediately in individual bowls over cooked quinoa (or brown rice) (if using).