Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.
Heat the squash in the microwave on high for 1–2 minutes. This will soften the skin.
Carefully peel the squash with a vegetable peeler or small knife.
Cut the squash into 1/2-inch cubes. These short videos show preparation tips for acorn squash and butternut squash.
Peel and chop the onion.
In a large pan, heat the oil over medium heat. Add the onion, garlic powder, and squash.
Cook for 5 minutes.
Add vinegar and water, bring to a simmer, and turn the heat to low. Cook until the squash is tender (about 10 minutes).
Add the beans and oregano. Cook until the beans are heated through (3-5 minutes).