Butternut Squash with Black Beans

Name: Butternut Squash with Black Beans
Yield: 6

139 Ratings

Makes: 6 servings

Total Cost: $$$$

Butternut squash and black beans make a hearty side dish that is delicious and full of fiber and protein.

Ingredients

2 3/4 cups butternut squash, cubed (1 small squash, about 1 pound)
1 small onion, chopped
1 teaspoon vegetable oil (or cooking oil of choice)
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 oregano

Directions

Wash hands with soap and water.
Heat the squash in the microwave on high heat for 1 to 2 minutes. This will soften the skin.
Carefully peel the squash with a vegetable peeler or small knife.
Cut the squash into 1/2 inch cubes.
Peel and chop the onion.
In a large pan, heat the oil. Add the onion, garlic powder, and squash.
Cook for 5 minutes on medium heat.
Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
Add the beans and oregano. Cook until the beans are heated through.

Notes

Learn more about:

Source:

Pennsylvania Nutrition Education Network

Nutrition Information

Serving Size: 1/6 of recipe

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Nutrients	Amount
Total Calories	179
Total Fat	1 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	206 mg
Carbohydrates	34 g
Dietary Fiber	12 g
Total Sugars	3 g
Added Sugars included	0 g
Protein	10 g
Vitamin D	0 mcg
Calcium	89 mg
Iron	3 mg
Potassium	713 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	179
Total Fat	1 g
Saturated Fat	0 g
Monounsaturated Fat	0 g
Polyunsaturated Fat	1 g
Linoleic Acid	0 g
α-Linolenic Acid	0.2 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	0 mg
Carbohydrates	34 g
Dietary Fiber	12 g
Total Sugars	3 g
Added Sugars included	0 g
Protein	10 g
Minerals
Calcium	89 mg
Potassium	713 mg
Sodium	206 mg
Copper	337 mcg
Iron	3 mg
Magnesium	76 mg
Phosphorus	186 mg
Selenium	2 mcg
Zinc	1 mg
Vitamins
Vitamin A	341 mcg RAE
Vitamin B6	0.2 mg
Vitamin B12	0 mg
Vitamin C	19 mg
Vitamin D	0 mcg
Vitamin E	2 mg
Vitamin K	6 mcg
Folate	110 mcg DFE
Thiamin	0.3 mg
Riboflavin	0.2 mg
Niacin	2 mg
Choline	35 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

	Vegetables	1 1/2 cups
	Protein Foods	3 1/2 ounces

The red wine vinegar gave this a nice kick!!

09/01/21

This was very easy to make and very filling. I am going to try it again but use balasmic vinegar and red onions instead of what the recipe called for. I also added some shredded cheese on top. This would be great to add whatever is in your cupboard. Can o

04/08/08

excellant flavor , evan better the next day, also great color and texture.

02/19/08