Recipe: Skillet Roasted Butternut Squash and White Beans With Warm Spices

Serves 4.

Searing butternut squash in a wide pan yields a full-bodied, flavorful dish. A cast-iron skillet is best, but it's most important that the pan is big enough for the squash pieces to spread out so they turn brown and crisp. Za'atar is a Middle Eastern spice blend that's found in the spice aisles of most supermarkets and co-ops. To make your own, stir together 2 tablespoons minced fresh thyme, 2 tablespoons sesame seeds, 2 teaspoons ground sumac and 1/2 teaspoon salt. Store in a covered jar in a cool, dark place. From Beth Dooley.

• 3 tbsp. olive oil

• 1 medium butternut squash (about 1 1/2 to 2 lb.), seeded, peeled and cut into 1/2-in. slices

• 2 cloves garlic, crushed

• 1 tbsp. za'atar seasoning, or more to taste (see Note)

• 1 tbsp. chopped fresh thyme

• 1 c. cooked or canned white beans, drained (see below)

• Salt and freshly ground pepper, to taste

Directions

Film a 10- or 12-inch skillet with oil over medium heat. Add the squash and immediately toss to coat with the oil and spread in a single layer. Cook for about 3 to 5 minutes, stirring once or twice.

Lower the heat to medium, cover the skillet and continue cooking until the squash becomes tender, about 5 to 8 minutes, stirring occasionally. Remove the cover and stir the squash, browning pieces while scraping the pan with a wooden spoon or spatula to lift off all the brown bits, for another 3 to 5 minutes. Add the garlic, toss, and cook for 1 to 2 minutes. If the squash begins to stick, add a few tablespoons of water.