INGREDIENTS
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2 pounds butternut squash
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2 tablespoons olive oil
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1 (15.5-oz.) can cannellini beans, drained and rinsed
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2 cups fresh corn kernels
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1/2 small red onion, sliced
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1/2 cup chopped fresh basil
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Balsamic Vinaigrette
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3 cups loosely packed arugula