I had one lone can of cannellini beans and a butternut squash. I knew I could turn these into two meals simultaneously. Oh, and on our way down the driveway to take a walk I spotted our sage plants, still with plenty of green leaves. Sage would be the perfect herb for the beans and squash.
Like I said above, the lower part of the squash I seeded, rubbed with olive oil, seasoned with salt and pepper and a dusting of sambar powder and roasted at 400F until tender, roughly 30 minutes.
The remaining squash I peeled, sliced into slabs, sliced the slabs into sticks and the sticks into cubes. In a large non-stick pan I sauteed the squash, three cloves of garlic (chopped), and one medium onion (chopped) in olive oil for about ten minutes. I then added about 1/4 cup of water and covered the pan with a lid, turned down the heat to low and let this simmer for about fifteen minutes. I then seasoned with salt, pepper, a heaping tablespoon of chopped fresh sage, and one seeded jalapeno pepper. The pepper is not for heat (that's why I seeded it) but for color and a bit of crunch. I nice contrast to the soft squash and beans. Oh, yeah, now is when I added one 15oz. can of rinsed and drained cannellini beans. Give this all a good mix and let it simmer for another ten minutes. If it dries out, add another 1/4 cup of water. Be sure to taste and, most likely, re-season - beans absorb salt like crazy.