Butternut Squash with Black Beans
30 minutes start to finish!
heat 1 tsp olive oil and saute 1 diced onion and 1 small butternut squash peeled, seeded, cut into small chunks (I like to start the onion ahead so it gets golden - let it start while you cut the squash), sprinkle with chopped garlic or garlic powder
add 1/4 c red wine vinegar and 1/4 cup water, cover tightly and cook 10 minutes or until squash is tender when pierced with a fork.
stir in 1 can black beans, rinsed and drained, and 1/2 tsp dried oregano or any favorite Mexican-type seasonings.
This makes a yummy dinner with steamed asparagus or green beans, a green salad with cauliflower, tomatoes and other fresh veg, and crusty bread.
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