Butternut Squash with Veggies & Black Beans

Prep: 15 min, Cook: 25 min.

1 lb. butternut squash, peeled, seeded and cubed
2 Tbsp unsalted butter
1 onion\cooked, coarsely chopped
1 carrot\cooked, peeled and thinly sliced
1 celery rib, thinly sliced
3 cloves garlic, minced
1/4 cup water
2 Tbsp cilantro or parsley, chopped
2 tsp. ground cumin
1 tsp. fresh ginger, grated
1 lb. canned black beans, drained

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 6.6g, 23% calories from fat, cholesterol
16mg, protein 9.2g, carbohydrates 39.7g, fiber 13.2g, sugar 10.6g, sodium
141mg, diet points 3.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.0, Bread: 1.3, Lean
meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

Source: <http://www.mealsforyou.com/cgi-bin/recipe?id.4149>

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