3 tablespoons olive oil
1 red onion, halved and sliced
2 garlic cloves, sliced
Small pinch crushed red pepper flakes, optional
2 cups butternut squash, cut into 1/2-inch cubes
1 teaspoon salt
One 14-ounce can chopped tomatoes
1 medium head escarole, thinly sliced
One 15-ounce can kidney beans
3/4 pound whole grain penne or 1 cup polenta, prepared according to package directions
Grated parmesan cheese, for serving
1. In a large skillet over medium-high heat, warm the oil. Add the onion and sauté until beginning to soften, 2 minutes. Add the garlic and crushed pepper if using and sauté until fragrant, 1 minute. Add the squash and salt and sauté until the squash begins to soften, 5 minutes.
2. Add the tomatoes and their juice to the pan, cover and simmer for 10 minutes. Stir in the escarole and simmer, covered, until the vegetables are completely tender, about 10 more minutes.
3. Stir in the beans and simmer until warmed through, 2 minutes. Serve the ragout over cooked penne or polenta, passing parmesan at the table.