Butternut Squash with Black Beans
Makes 6 Servings

Butternut Squash with Black Beans

Butternut squash and black beans make a hearty side dish that is delicious and full of fiber and protein.

Prep/Cook time: approximately 45 minutes

Ingredients

  • 2 3/4 cups Butternut squash, cubed (1 small squash, about 1 pound)
  • 1 teaspoon vegetable oil
  • 1 onion (small, chopped)
  • 1/4 teaspoon garlic powder
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 2 cans black beans (16 ounces each, rinsed and drained)
  • 1/2 teaspoon oregano
Serving Size:  1/6 of recipe
 
Nutrients Amount
Calories 232
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 291 mg
Total Carbohydrate 44 g
Dietary Fiber 14 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 13 g

Directions

  1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
  2. Carefully cut in half and peel the squash. Scoop out and discard the seeds.
  3. Cut the squash into 1/2 inch cubes.
  4. Peel and chop the onion.
  5. In a large pan, heat the oil. Add the onion, garlic powder, and squash. Cook for 5 minutes on medium heat.
  6. Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
  7. Add the beans and oregano. Cook until the beans are heated through.

Source: ChooseMyPlate.gov recipe/ Butternut Squash With Black Beans Photo: unsplash.com

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