Learn how to make Black Bean Skillet with Butternut Squash, one of Rita's recipes for weight management for long life.

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Black Bean Skillet with Butternut Squash


  • 2 teaspoons canola oil, divided
  • 1 cup chopped yellow onion
  • 1½ cups water, divided
  • ¾ cup quick-cooking brown rice
  • 1(15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes with chiles
  • 1/8 teaspoon ground turmeric
  • 1 medium butternut squash, quartered, seeded, and skin pierced several times with fork
  • ½ cup low-fat sour cream
  • 3 tablespoons chopped fresh cilantro


  1. Heat 2 teaspoons canola oil in large nonstick skillet over medium-high heat. Tilt to coat skillet evenly. Cook onions 4 minutes or until edges brown. Stir frequently.
  2. Add 1 cup water, rice, beans, tomatoes and turmeric. Bring to boil over medium-high heat. Cover tightly. Simmer 12 minutes or until rice is tender.
  3. Meanwhile, place squash and remaining ¼ cup water in a microwave-safe shallow pan, cover tightly and microwave on HIGH 10 minutes or until tender when pierced with a fork. Drain.
  4. To serve, place a squash quarter on each of four dinner plates, and spoon equal amounts of bean mixture on each squash wedge. Top with sour cream and cilantro. Makes 4 servings.

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