Butternut Squash and Black Bean Skillet

Dairy-Free | Gluten-Free | Quick & Easy | Side Dishes | Low Fat | No Added Sugars | High in Fiber | Vegan | Vegetarian | WIC Friendly

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

Butternut Squash and Black Bean Skillet
6
Servings
40 minutes
Total Time
$0.42
Cost per serving
Temperature: Medium high to Medium low
Serving size:2/3 cup
Prep time:15 minutes
Cook time:25 minutes
Total time:40 minutes
Equipment:

Cutting board

Vegetable peeler or sharp knife

Measuring cups and spoons

Can opener

Strainer

Wok or large skillet

Utensils:

Knife

Spatula or wooden spoon

Serving Suggestion:

Serve with a lean protein, such as chicken or turkey, and steamed vegetables for a complete meal.

Mix leftovers with salad greens and your favorite veggies for a filling salad.

Ingredients

2 3/4 cups butternut squash, cubed (from 1 small squash, about 1 pound)

3/4 cup white onion, chopped (about 1 small onion)

1 teaspoon oil, vegetable or canola 

1/4 teaspoon garlic powder

1/4 cup red wine vinegar

1/4 cup water

1 can 15 ounces black beans, rinsed and drained (or 1 3/4 cups cooked)

1/2 teaspoon oregano, dried

Instructions

  1. Before you begin wash your hands, surfaces, utensils, and vegetables.
  2. Wash and dry the squash. Heat squash in the microwave on high for 1-2 minutes to soften the skin.
  3. Carefully peel the squash using a vegetable peeler or small knife. Remove seeds. Cut squash into 1/2-inch cubes.
  4. Peel and chop onion.
  5. Add oil to a large non-stick skillet and heat over medium until oil is shimmering and flows smoothly like water.
  6. Add squash, vinegar and water to pan. Stir to coat squash. Reduce heat to medium-low. Cover and cook until squash is tender, about 15 minutes.
  7. Remove lid and add drained beans, onion, garlic, and oregano. Cook, stirring occasionally, until beans are heated through, about 5 minutes.
  8. Remove from pan and serve warm.

Tips

  • Sweet potatoes may be substituted for butternut squash. Adjust cooking time as needed.
  • Add even more color (and nutrients!) to this dish by stirring in spinach or kale while beans are heating.
  • Balsamic vinegar may be substituted in place of red wine vinegar.
  • No vinegar? No problem. Recipe can be made with 1/2 cup water in place of vinegar and water mixture. If using water in place of vinegar, try adding lemon juice and additional spices, such as cumin, paprika, or chili powder, to boost the flavor of the dish.
Ingredients

What goes in Butternut Squash and Black Bean Skillet?

Black Beans
Black Beans
Butternut Squash
Butternut Squash
White Onion
White Onion

Nutritional Information
(Per Serving)

CALORIES
110
TOTAL FAT
1g
SODIUM
200mg
TOTAL CARBS
21g
PROTEIN
5g
See complete nutrition facts >>
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