Butternut squash with black beans

Print on Demand

Ingredients

2-3/4cups butternut squash, cubed

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

 

Directions

1.  Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.

2.  Carefully peel the squash with a vegetable peeler or small knife. Cut the squash into 1/2 inch cubes.

3.  Peel and chop the onion.

4.  In a large pan, heat the oil. Add the onion, garlic powder and squash. Cook for 5 minutes on medium heat.

5.  Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.

6.  Add the beans and oregano. Cook until the beans are heated through.

 

Serves 6

Per serving: Calories: 209; Total Fat: 2 g; Saturated Fat: 0 g; Sodium: 317 mg;

Total Carbohydrate: 39 g; Dietary Fiber: 9 g; Protein: 11 g

 

Source: USDA Mixing Bowl

This website is not meant to substitute for expert medical advice or treatment. Follow your doctor’s or health care provider’s advice if it differs from what is given in this guide.

 

The American Institute for Preventive Medicine (AIPM) is not responsible for the availability or content of external sites, nor does AIPM endorse them. Also, it is the responsibility of the user to examine the copyright and licensing restrictions of external pages and to secure all necessary permission.

 

The content on this website is proprietary. You may not modify, copy, reproduce, republish, upload, post, transmit, or distribute, in any manner, the material on the website without the written permission of AIPM.