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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