Butternut Squash with Black Beans

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

Yield

6 servings

Serving size

1/6 of recipe

Rating

3.52 of 5 (139 ratings)

Food groups

• Vegetables: 1 1/4 cups

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

Directions

1. Wash hands with soap and water.
2. Heat the squash in the microwave on high heat for 1 to 2 minutes.
3. This will soften the skin.
4. Carefully peel the squash with a vegetable peeler or small knife.
5. Cut the squash into 1/2 inch cubes.
6. Peel and chop the onion.
7. In a large pan, heat the oil.
8. Add the onion, garlic powder, and squash.
9. Cook for 5 minutes on medium heat.
10. Add vinegar and water.
11. Cook on low heat until the squash is tender, about 10 minutes.
12. Add the beans and oregano.
13. Cook until the beans are heated through.

Nutrition per serving

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Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/butternut-squash-black-beans. Federal works are public domain in the United States.