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Butternut Squash with Black Beans


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

  1. In a large pan, heat oil over medium high heat, add the onion, garlic powder, and squash. Sautee for 5 minutes.
  2. Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
  3. 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