This vegetarian dish is perfect for autumn and full of fiber, protein and vitamins.
Number of servings: 6
Ingredients
- 2 ¾ cups butternut squash, cubed (1 small squash, about 1 pound)
- 1 teaspoon vegetable oil
- 1 onion (small, chopped)
- ¼ teaspoon garlic powder
- ¼ cup red wine vinegar
- ¼ cup water
- 2 cans black beans (16 ounces each, rinsed and drained)
- ½ teaspoon oregano
Directions
- Heat the squash in a microwave oven on high heat for 1-2 minutes. This will soften the skin.
- Carefully peel the squash with a vegetable peeler or small knife.
- Cut the squash into ½-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.
Nutritional information per serving: 209 total calories; 2 g fat; 0 g saturated fat; 11 g protein; 39 g carbohydrates; 9 g dietary fiber; 317 mg sodium.
Recipe courtesy of the U.S. Department of Agriculture.