Smoky Butternut Squash and White Bean Skillet

Peel the butternut squash, halve it lengthwise, scoop out the seeds, and cut into 1-inch cubes. You should have about 3 cups. Dice the yellow onion. Mince the garlic cloves.

Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.

Add the minced garlic, smoked paprika, cumin, and black pepper. Stir and cook for 1 minute until the spices are fragrant and coating the onion.

Add the butternut squash cubes to the skillet. Toss to coat in the spiced oil. Cook for 8-10 minutes, stirring every 2-3 minutes, until the squash begins to brown at the edges.

Pour in the chicken broth. Stir well, scraping up any caramelized bits from the bottom of the pan. Bring to a gentle simmer.

Add the white beans to the skillet. Stir to combine, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, until the squash is completely tender when pierced with a fork.

Uncover and simmer for 3-4 more minutes, allowing the liquid to reduce and thicken into a glossy sauce that coats the beans and squash. Season with salt to taste.

Remove from heat. Strip the thyme leaves from the sprigs and scatter over the top. Serve directly from the skillet while hot.