Butternut Squash and Cannellini Beans - Lidia

Ingredients

• For the balsamic reduction
• 1 cup balsamic vinegar
• 1 tablespoon honey
• 1 fresh bay leaf
• 1 sprig fresh rosemary
• For the squash and beans
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 medium butternut squash, peeled, cubed
• Kosher salt
• Peperoncino flakes
• 4 garlic cloves, crushed and peeled
• 3 fresh bay leaves
• 2 cups cooked cannellini beans (or one 15.5-ounce can, rinsed and drained)
• 3 scallions, chopped