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Butternut squash and black beans make a hearty side dish that is delicious and full of fiber and protein!


  • 2 3/4 cups Butternut squash, cubed (1 small squash, about 1 pound)
  • 1 teaspoon of vegetable oil
  • 1/4 teaspoon of garlic powder
  • 1/4 cup of red wine vinegar
  • 1/4 cup of water
  • 2 cans of black beans (drained)
  • 1/2 teaspoon of oregano

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  1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
  2. Carefully peel the squash with a vegetable peeler or small knife.
  3. Cut the squash into 1/2 inch cubes.
  4. Peel and chop the onion.
  5. In a large pan, heat the oil. Add the onion, garlic powder, and squash.
  6. Cook for 5 minutes on medium heat.
  7. Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.

  8. Add the beans and oregano. Cook until the beans are heated through.