Turkey With Escarole, Acorn Squash And Cannelloni Beans Over Pasta

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Coconut & Lime


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1 lb white acorn squash, peeled and cubed

1 lb escarole, chopped

15 oz canned cannelloni beans, drained

2 cups cubed cooked turkey (or chicken)

1/2 cup chicken or turkey stock

2 shallots, minced

2 cloves garlic, minced

1 tablespoon butter

1 tablespoon olive oil



10 oz small shaped pasta (I used radiatori)

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