Contributed by Angela Cleveland (Recipe adapted from “Meals For You” at www.mealsforyou.com)

Serve over rice or polenta with a green salad for a complete meal!

Ingredients

1 lb Butternut squash, peeled, seeded and cubed
2 Tbs Oil
1 Onion (coarsely chopped)
1 Carrot (peeled and thinly sliced)
1 Celery rib (thinly sliced)
3 cloves Garlic (minced)
1/4 C Water
2 Tbs Cilantro or Parsley (chopped)
2 tsp ground Cumin
1 tsp fresh Ginger (grated)
1 lb canned Black Beans (drained)

Instructions

Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and set aside. Pour oil into a heavy nonstick skillet at medium heat. Sauté next 4 ingredients in covered skillet for 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.

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