Serves 6
173 cal · 32 min
Butternut Squash with Black Beans
Recipe GLPR14f572c13244dc
A wholesome side dish featuring roasted butternut squash cubes and hearty black beans, sautéed together with onions and aromatic spices. The squash is softened and combined with beans in a light vinegar and water base, creating a flavorful, nutrient-dense accompaniment to any meal.
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Ingredients
1 small butternut squash (about 1 pound), washed
1 small onion, peeled and chopped
1 teaspoon vegetable oil
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 dried oregano
Directions
Wash the butternut squash under cool running water and pat dry. Microwave the whole squash on high power for 1 to 2 minutes to soften the skin, making it easier to peel.
Once cooled slightly, use a vegetable peeler or small sharp knife to carefully remove the skin. Work slowly to avoid slipping.
Cut the peeled squash in half lengthwise and scoop out the seeds and stringy bits with a spoon. Discard seeds and fibers.
Cut the squash flesh into 1/2 inch cubes. Peel and chop the onion into bite-sized pieces.
Heat the vegetable oil in a large pan over medium heat until shimmering.
Add the chopped onion, squash cubes, and garlic powder to the pan. Stir well to coat with oil.
Cook for 5 minutes over medium heat, stirring occasionally, until the squash begins to soften slightly.
Pour in the red wine vinegar and water. Stir to combine.
Reduce heat to low and simmer for about 10 minutes, or until the squash is tender and easily pierced with a fork.
Stir in the rinsed and drained black beans and oregano.
Cook for an additional 3 to 5 minutes, stirring gently, until the beans are heated through. Serve warm.
