Butternut Squash with Black Beans
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Ingredients
- 2 3/4 cups butternut squash, cubed (1 small squash, about 1 pound)
- 1 small onion, chopped
- 1 teaspoon vegetable oil (or cooking oil of choice)
- 1/4 teaspoon garlic powder
- 1/4 cup red wine vinegar
- 1/4 cup water
- 2 cans (15.5 ounces each) low-sodium black beans, rinsed and drained
- 1/2 teaspoon oregano
Instructions
- Wash hands with soap and water.
- Heat the squash in the microwave on high heat for 1 to 2 minutes. This will soften the skin.
- Carefully peel the squash with a vegetable peeler or small knife.
- Cut the squash into 1/2 inch cubes.
- Peel and chop the onion.
- In a large pan, heat the oil. Add the onion, garlic powder, and squash.
- Cook for 5 minutes on medium heat.
- Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
- Add the beans and oregano. Cook until the beans are heated through.
Nutrition
| Calories | 179 |
|---|---|
| Protein | 10 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 206 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 12 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pennsylvania Nutrition Education Network