Butternut squash and beans recipe

February 20, 2008

1 teaspoon vegetable oil
1 small onion, diced
1 small butternut squash, peeled, seeded and cut into 1/2-inch chunks
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
Two 16-ounce cans black beans, drained and rinsed
1/2 teaspoon dried oregano

In a large saucepan or Dutch oven, heat the oil over medium. Add the onion, squash and garlic powder. Saute for 5 minutes, or until the onion becomes tender.

Add the vinegar and water, then cover and cook 10 minutes. Check the squash; if it is not tender when pierced with a fork, continue cooking, adding water if necessary.

When the squash is tender, stir in the beans and oregano, then cook until heated through.

Serves 6.

- Recipe adapted from the Recipe Finder site of the Food Stamp Nutrition Connection

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