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Butternut Squash with Black Beans

Preparation Time: 30 minutes
  • 1 small Butternut squash, peeled and cut into ½ inch cubes
  • 1 tsp Vegetable oil
  • 1 small Onion, chopped
  • ¼ tsp Garlic powder
  • ¼ cup Red Wine Vinegar
  • ¼ cup Water
  • 2 cans (16 oz) Black beans, low sodium, rinsed and drained
  • ½ tsp Oregano
Heat squash in the microwave on high heat for 1-2 minutes to soften the skin. Carefully peel the squash with a vegetable peeler or small knife. Cut into ½-inch cubes. Peel and chop the onion. In large pan, heat oil. Add onion, garlic powder, and squash. Cook for 5 minutes on medium heat. Add vinegar and water. Cook on low heat till the squash is tender, about 10 minutes. Add the beans and oregano. Cook until beans are heated through. Serve.
Serves: 6
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 120
Total Fat: 1g
Saturated Fat: 0g
% of Calories from Fat: 7.5%
% Calories from Sat Fat: 0%
Protein: 6g
Carbohydrates: 28g
Cholesterol: 0mg
Dietary Fiber: 8g
Sodium: 270mg
Each serving provides: An excellent source of fiber, vitamin A, and a good source of iron, potassium and vitamin C.

Recipe courtesy of The Pennsylvania Nutrition Education Program.
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