more veggies, please!

30 min – serves 6 1 large onion, coarsely chopped (2 cups) ½ cup oil-packed sun-dried tomatoes, drained and chopped 6 tablespoons extra-virgin olive oil, divided 6 garlic cloves, minced 1 teaspoon aleppo pepper 2 (19-ounces cans) cannellini beans, rinsed and drained 1 cup water 2 (10-ounces) bags spinach, tough stems removed 1. Cook onion and sun-dried tomatoes in ¼ cup oil with ½ teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute. 2. Stir in beans, water, spinach, and ½ teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoons oil. from Gourmet

1 hour – serves 6 4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash) 2 tablespoons extra-virgin olive oil pinch of dried crushed red pepper coarse kosher salt 2 tablespoons orange juice 1 1/2 tablespoons walnut oil or other nut oil 1 1/2 teaspoons fresh lemon juice 4 ounces arugula (about 8 cups lightly packed) 1/2 cup walnuts, toasted, coarsely chopped 1/2 cup pomegranate seeds 2 teaspoons pomegranate molasses 1. Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. 2. Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste wit