Provencal Winter Squash with White Beans

• 2 cups winter squash, peeled and cut into 1/2 cubes (acorn, buttercup, hubbard, butternut, kabocha, kuri)
• 1-2 cups cooked white beans (I cook my own, but canned is fine too)
• 6-8 plum tomatoes, cut into halves
• 1/2 small onion, thinly sliced
• 4 whole dates, pitted and chopped
• 1 Tbsp olives, chopped (use your favorite kind)
• 1 Tbsp capers, rinsed well, chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano or 1 Tbsp fresh oregano
• 1/2 tsp salt
• 1/4 cup water
• 1 Tbsp white wine vinegar
• 2 tsp brown sugar
• 2 tsp extra virgin olive oil
• 1/4 cup fresh parsley, minced, for serving
• Cooked quinoa, rice, or pasta, for serving

Place squash in 8 square baking dish.  Add remaining ingredients, except for white beans and fresh parsley.  Bake at 375 degrees F. until squash is tender, about 40-50 minutes.

 Add white beans and bake for another 10 minutes.  

Sprinkle with fresh parsley.

Serve over rice, pasta, or quinoa.