Butternut Squash and Black Bean Skillet

This dish combines fiber-rich butternut squash with plant-based protein from black beans, making it a highly satisfying and nutrient-dense side or main.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 3/4 cups butternut squash, cubed (about 1 pound) · 234 kcal in the whole recipe
• 1 small onion, chopped · 30 kcal in the whole recipe
• 1 teaspoon vegetable oil · 47 kcal in the whole recipe
• 1/4 teaspoon garlic powder · 4 kcal in the whole recipe
• 1/4 cup red wine vinegar · 12 kcal in the whole recipe
• 1/4 cup water
• 2 cans (15.5 ounces each) low-sodium black beans, rinsed and drained · 708 kcal in the whole recipe
• 1/2 teaspoon oregano · 3 kcal in the whole recipe

Method

1. Microwave the whole squash on high for 1 to 2 minutes to soften the skin, then carefully peel it and cut into 1/2-inch cubes.

   

2. Heat the vegetable oil in a large pan over medium heat, then add the chopped onion, garlic powder, and cubed squash and cook for 5 minutes.

   

3. Pour in the red wine vinegar and water, reduce the heat to low, and simmer until the squash is tender, about 10 minutes.

   

4. Stir in the rinsed black beans and oregano, and cook for a few more minutes until everything is heated through before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.