Pinto Bean & Butternut Squash

Ingredients

• 1 cup butternut squash, peeled and cubed
• 1/2 cup cooked or canned pinto beans, drained and rinsed
• Water as needed

Method

1. 01

   Peel and cube 1 cup of butternut squash. Steam for 12-15 minutes until very tender and easy to pierce with a fork.

2. 02

   If using canned pinto beans, drain and rinse well. If using dried, soak overnight then simmer 60-90 minutes until very soft; drain.

3. 03

   Combine the steamed butternut squash with 1/2 cup cooked pinto beans in a blender.

4. 04

   Blend until smooth and velvety, adding water as needed to achieve a creamy puree consistency.

How to offer

Serve warm as a silky smooth puree. The natural sweetness of butternut squash makes this a delicious protein-rich meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Contains minerals such phosphorus, potassium, calcium, sodium, and iron as well as vitamins A, B, and C. Carotenes, which are powerful antioxidants found in yellow, orange, and red fruits and vegetables, are also abundant in pumpkins. Additionally, butternut squash has a lot of carotenoids, which is a fancy way of saying plant chemicals. Some of these compounds are converted to vitamin A by human bodies.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer