Butternut Squash with Black Beans

2 3/4 cups butternut squash
cubed (1 small squash
about 1 pound)
1 teaspoon vegetable oil
1 onion (small
chopped)
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans black beans
low-sodium (15.5 ounces each
rinsed and drained)
1/2 teaspoon oregano

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.

Pennsylvania Nutrition Education Network