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