Saturday, July 24, 2010

Butternut Squash with Veggies & Black Beans

Servings: 4  Preparation: 15 min.   Cooking: 25 min.   Total: 40 min.
  • 1 lb butternut squash, peeled, seeded and cubed
  • 2 tbsp unsalted butter or Smart Balance Butter Spread with Flax (vegan!)
  • 1 onion, coarsely chopped
  • 1 carrot, peeled and thinly sliced
  • 1 celery stalk, thinly sliced
  • 3 cloves garlic, crushed
  • 1/4 cup water
  • 2 tbsp cilantro, or parsley, chopped
  • 2 tsp cumin seed
  • 1 tsp ginger, grated
  • 1 can (15 oz) black beans, drained
Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and set aside. Melt butter in a heavy nonstick skillet over medium heat. Sauté next 4 ingredients in covered skillet 10 minutes, stirring occasionally, until onion is tender. Stir in squash, remaining ingredients and salt and pepper to taste. Simmer 5-10 minutes or until mixture is heated throughout.
Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
236 Kcal 6.51 g 39 g 9.3 g 9.82 g 5.01 g 15.3 mg 430 mg


  1. Are butternuts at aldi already? This will be good for farmer market butternuts too, if there's enough this season to bring the prices down.

  2. Oh I'm so making this! I have 2 growing in my garden :) and I'm pretty sure I could eat black beans with about anything


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