Butternut Squash with Black Beans | MyPlate

Ingredients

• 2 3/4 cups butternut squash, cubed (1 small squash, about 1 pound)
• 1 small onion, chopped
• 1 teaspoon vegetable oil (or cooking oil of choice)
• 1/4 teaspoon garlic powder
• 1/4 cup red wine vinegar
• 1/4 cup water
• 2 cans (15.5 ounces each) low-sodium black beans, rinsed and drained
• 1/2 teaspoon oregano