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Butternut Squash with Black Beans

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

Recipe Source: ChooseMyPlate


  • 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 (16 ounces each, rinsed and drained)
  • 1/2 teaspoon oregano


  1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
  2. Carefully cut in half and peel the squash. Scoop out and discard the seeds.
  3. Cut the squash into 1/2 inch cubes.
  4. Peel and chop the onion.
  5. In a large pan, heat the oil. Add the onion, garlic powder, and squash. Cook for 5 minutes on medium heat.
  6. Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
  7. Add the beans and oregano. Cook until the beans are heated through.
Serving Size: 1/6 of recipe
Total Fat1 g
Saturated Fat0 g
Cholesterol0 mg
Sodium291 mg
Total Carbohydrate44 g
Dietary Fiber14 g
Total Sugars2 g
Added Sugars included0 g
Protein13 g
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