Butternut Squash and Kidney Beans

This was something that I just threw together, using some of my bumper crop of butternut squash.  It was very tasty, so I wanted to post the recipe.  No picture, because, quite frankly, it wasn’t very nice to look at!

  • 1 butternut squash, peeled, cut into cubes, and roasted in the oven
  • 1 tablespoon of peanut oil
  • 1 teaspoon of curry powder
  • 2 tablespoons of raisins
  • 1 15-oz. can of kidney beans, and a little bit of the liquid in the can

Heat the peanut oil in a pan over medium heat.  Add the curry powder and the raisins and cook for a couple minutes.  Add the butternut squash and the kidney beans and cook for about 5 minutes.  Makes two servings.


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