FoodLink - Purdue Extension

Squash with Black Beans

20 min
25 min
Total Time
45 min
Servings: 6


1 pound (1 small) winter squash
1 teaspoon vegetable oil
1 small onion (chopped)
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 16-ounce cans black beans (rinsed and drained)
1/2 teaspoon oregano


  1. Heat the squash in the microwave on high for 1–2 minutes. This will soften the skin.

  2. Carefully peel the squash with a vegetable peeler or small knife.

  3. Cut the squash into 1/2-inch cubes. These short videos show preparation tips for acorn squash and butternut squash.

  4. Peel and chop the onion.

  5. In a large pan, heat the oil over medium heat. Add the onion, garlic powder, and squash.

  6. Cook for 5 minutes.

  7. Add vinegar and water, bring to a simmer, and turn the heat to low. Cook until the squash is tender (about 10 minutes).

  8. Add the beans and oregano. Cook until the beans are heated through (3-5 minutes).