• 1 lb. butternut squash, peeled, seeded and cubed
• 2 Tbs. unsalted butter
• 1 onion, coarsely chopped
• 1 carrots, peeled and thinly sliced
• 1 celery rib, thinly sliced
• 3 cloves garlic, crushed
• 1/4 cup water
• 2 Tbs. cilantro or parsley, chopped
• 2 tsp. ground cumin
• 1 tsp. fresh ginger, grated
• 1 lb. canned black beans, drained

Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and set aside. Melt butter in a heavy nonstick skillet over medium heat. Sauté next 4 ingredients in covered skillet 10 minutes, stirring occasionally, until onion is tender. Stir in squash, remaining ingredients and salt and pepper to taste. Simmer 5-10 minutes or until mixture is heated throughout.

Per serving: calories 240, fat 6.6g, 23% calories from fat, cholesterol 16mg, protein 9.2g, carbohydrates 39.7g, fiber 13.2g, sugar 10.6g, sodium 141mg, diet points 3.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Sauvignon Blanc, Pinot Noir, or Zinfandel.