Prep time 25 min.

Cook time 35 min.


2 tsps. vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1½ lbs. butternut squash, peeled and cut into bite-size pieces (about 3 cups)

1 can (14.5oz.) Del Monte® Diced Tomatoes with Zesty Green Chilies, not drained

1 can (14.5oz.) vegetable broth

½ cup water

1 tsp. cumin

1 tsp. dried oregano

¼ tsp. black pepper

1 can (14.5oz.) Del Monte® French-Style Green Beans with Roasted Garlic

1 can (15oz.) black beans, rinsed and drained

hot cooked couscous, optional

chopped fresh cilantro, optional


  1. Heat oil in a large pot over medium heat. Cook onion and garlic 4 minutes or until tender. Stir in squash, tomatoes, broth, water, cumin, oregano and pepper.

  2. Cover and simmer 30 minutes or until squash is tender. Stir in green beans and black beans. Cook 5 minutes or until heated through. Serve over couscous and sprinkle with cilantro, if desired.

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