Butternut Squash with Black Beans
Butternut squash and black beans make a hearty side dish that is delicious and full of fiber and protein.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
173
Calories
10g
Protein
32g
Carbs
1g
Fat
12g
Fiber
3g
Sugar
205mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
butternut squash, cubed
2 3/4 cups · 1 small squash, about 1 pound
onion, chopped
1 small
vegetable oil
1 teaspoon · or cooking oil of choice
garlic powder
1/4 teaspoon
red wine vinegar
1/4 cup
water
1/4 cup
low-sodium black beans, rinsed and drained
2 cans (15.5 ounces each)
oregano
1/2 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Heat the squash in the microwave on high heat for 1 to 2 minutes. This will soften the skin.
- 3
Carefully peel the squash with a vegetable peeler or small knife.
- 4
Cut the squash into 1/2 inch cubes.
- 5
Peel and chop the onion.
- 6
In a large pan, heat the oil. Add the onion, garlic powder, and squash.
- 7
Cook for 5 minutes on medium heat.
- 8
Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
- 9
Add the beans and oregano. Cook until the beans are heated through.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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