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.