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Butternut Squash

Produce-Pick

Nutrition Benefits

Squash is fat free; cholesterol free; sodium free; a good source of fiber, potassium, magnesium, vitamin A and vitamin C.

How to Select

Choose squash that is heavy for its size and free of bruises.

How to Store

Store squash in a cool, dark place for up to one month; refrigerate unused portions.

Butternut Squash with Black Beans

Servings: 6     Preparation Time: 30 Min     Calories/serving: 120

Ingredients:

  • 1 small butternut squash, peeled and cut into 1/2 inch cubes
  • 1 tsp vegetable oil
  • 1 small onion, chopped
  • 1/4 tsp garlic powder
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 2 cans (16 oz) Black beans, low sodium, rinsed and drained
  • 1/2 tsp oregano

Directions:

  1. Heat squash in the microwave on high heat for 1-2 minutes to soften the skin.
  2. Carefully peel the squash with a vegetable peeler or small knife. Cut into 1/2-inch cubes.
  3. Peel and chop the onion.
  4. In large pan, heat oil. Add onion, garlic powder, and squash. Cook for 5 minutes on medium heat.
  5. Add vinegar and water. Cook on low heat till the squash is tender, about 10 minutes.
  6. Add the beans and oregano. Cook until beans are heated through. Serve.
Butternut squash isolated on white background
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