Butternut Squash with Black Beans
Prep/cooking time: Approximately 30 minutes
2 ¾ cups butternut squash
1 tsp. vegetable oil
1 onion (small, chopped)
¼ tsp. garlic powder
¼ cup red wine vinegar
¼ cup chicken stock
1 can black beans
(16 oz., rinsed and drained)
½ tsp. oregano
Heat the squash in the microwave on high heat for 1-2 minutes. This
will soften the skin. Carefully peel the squash with a vegetable peeler or
small knife. Using a spoon remove all seeds from the squash. Cut the
squash into ½ inch cubes. In a large pan, heat the oil. Add the onion,
garlic powder, and squash and cook for 5 minutes over medium heat.
Add vinegar and chicken stock. Cook on low heat until the squash is
tender, about 10 minutes. Add the beans and oregano. Cook until the
beans are heated through.
These blogs were written by various members of the CHI Health care teams.