Butternut Squash with Black Beans

25 min · Serves 6

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• 2¾ cupsbutternut squash, cubed
• 1onion, chopped
• 4.9 mlvegetable oil
• 1.2 mlgarlic powder
• ¼ cupred wine vinegar
• ¼ cupwater
• 2 canslow-sodium black beans, rinsed and drained
• 2½ mloregano

How to cook it

1. Microwave the squash on high for 1 to 2 minutes to soften the skin.
2. Peel the squash using a vegetable peeler or small knife.
3. Cut the peeled squash into 1/2 inch cubes.
4. Peel and chop the onion.
5. Heat the oil in a large pan over medium heat.
6. Add the onion, garlic powder, and squash to the pan and sauté for 5 minutes.
7. Pour in the vinegar and water, then reduce the heat to low.
8. Simmer for about 10 minutes until the squash is tender.
9. Stir in the black beans and oregano, cooking until everything is heated through.

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