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Beans ’n Butternut

Preparation Time: 20 minutes
  • 3 cups 1” cubes butternut squash*
  • 1 tablespoon canola oil
  • ½ medium onion, chopped
  • ½ teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 15 ½ -oz. can black beans, rinsed and drained
Place squash in microwave-safe dish. Add ¼ cup water and microwave on high until soft- about 7 minutes. Heat oil in large skillet over medium heat. Sauté onions for 5 minutes. Add remaining ingredients and stir to combine. Heat through.
* For easy preparation, wash a whole butternut squash. With a heavy knife, cut off stem, then slice “neck” into 2” thick pieces. Peel each piece and the “bowl” using a vegetable peeler, then cut into cubes.
 
Serves:
8
 
½ Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
calories: 89
Total Fat: 2.3g
Saturated Fat: 0.1g
% of Calories from Fat: 22.4%
% of Calories from Saturated Fat: 0%
Protein: 4g
Carbohydrates: 14g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 317mg
 
Each serving provides: An excellent source of vitamin A and a good source of vitamin C and fiber.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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