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   onioncooked, coarsely chopped
1   carrotcooked, peeled and thinly sliced
1   celery rib, thinly sliced
3 clove  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> 
 
-- 
(ID: 1354) Mirror: rec.food.recipes: Thu, Sep 15, 2005


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