Saturday, October 10, 2009

Butternut Squash with Veggies & Black Beans

Ingredients: 1 Lbs. butternut squash, peeled, seeded and cubed 2 Tbs. unsalted butter 1 onion\cooked, coarsely chopped 1 carrot\cooked, peeled and thinly sliced 1 celery rib, thinly sliced 3 clove garlic, minced 1/4 cup water 2 Tbs. cilantro or parsley, chopped 2 tsp. ground cumin 1 tsp. fresh ginger, grated 1 Lbs. canned black beans, drained Cooking Directions: Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and set aside. Melt butter in a heavy nonstick skillet over medium heat. Saute next 4 ingredients in covered skillet 10 minutes, stirring occasionally, until onion is tender. Stir in squash, remaining ingredients and salt and pepper to taste. Simmer 5-10 minutes or until mixture is heated throughout. Per Serving: calories 240, fat 9.6g, calories from fat 36%, protein 9.2g, cholesterol 15.5mg, dietary fiber 13.2g Servings: 4 Preparation Time: 15 min. Cooking Time: 25 min. Recipe courtesy of Nubella

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