Ingredients
- 1/2 butternut squash cut into 1 inch cubes
- 5 Tablespoons olive oil divided
- salt and pepper to taste
- 1/4 pound uncooked ditalini
- 1 can cannelloni beans drained
- 1/2 cup diced red onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2.5 ounces fresh baby spinach leaves or other greens
- 1 garlic clove minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 teaspoon brown sugar
- 1/2 cup grated Parmesan cheese
- 2 to tomatoes cut into wedges
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