Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.
Prep 20 min |
Cook 25 min |
Total Time 45 min |
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).