I love the process of preparing food; the selection, the chopping, the mixing, the spices and I especially enjoy that moment when you taste your creation and it satisfies your taste buds and leaves you satiated. I love to experiment and try different vegetable combinations and above all I hope to inspire healthy eating through innovative usage of those vegetables.

Hours of preparation and designing a dish can be tedious and truthfully not all of us have the time necessary to spend preparing complex dishes and sometimes we just want to eat, RIGHT NOW!

I try to put a number of different types of dishes on the blog ranging from simplicity at its finest to complex yet I am always conscious of time constraints. I love to spend a weekend in the kitchen creating an intricate dish but also know the struggles of coming home after a long day at work and wanting to eat something that is easy to prepare and delicious.

This recipe is a simple one, involving a small number of ingredients but holds a ton of flavors borrowed from Italian cuisine. Roasted butternut lends a sweet contrast to the bitterness of the broccoli rabe and garlic while cannellini beans provide a creaminess. This dish can be prepared in a half hour and is great for leftovers the next day as well.

I also love the greens and white bean combo and eat it on its own, using whatever I have in the house and spicing it up a bit with some hot sauce! Sometimes you need a little spice in your life, I hope that you enjoy and healthy eating!

Simple Roasted Butternut Squash with Broccoli Rabe and Cannellini Beans

1 Butternut Squash, Halved, seeds removed

2 tbs Olive Oil

1 small Onion, Chopped

2 cloves Garlic, minced

1 Bunch of Broccoli Rabe, about 2 cups

1 can Cannellini Beans, drained and rinsed

Pink Himalayan Sea Salt

Optional: Parmesan and Hot Sauce

Preheat the oven to 400 degrees. Lightly coat the cut side of the butternut squash with olive oil and sprinkle with salt. Roast, cut side down for 30 minutes or until a knife easily is inserted.

Meanwhile, in a saute pan, heat 2 tbs of olive oil over medium high heat. Add the onions and garlic, cooking until softened. reduce to medium low and add the greens covering with a lid until wilted about 2 minutes. Stir in the beans, cooking until warm. Sprinkle with salt to taste and remove from heat. Keep covered until the squash is cooked.

Fill the inside of the squash with the greens mixture, sprinkle with Parmesan or add hot sauce and enjoy!