Makes: 6 servings
2 3/4 cups Butternut squash, peeled and cubed (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 (16 ounces each, rinsed and drained)
1/2 teaspoon oregano
- In a large pan, heat oil over medium high heat, add the onion, garlic powder, and squash. Sautee for 5 minutes.
- 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. Serve.
Total Cost: $3.60
Serving Cost: $0.60
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes