February 22 - Day 583

Penne With Squash & Black Beans
In a large skillet over med heat fry 1 onion, chopped, 2 cloves of garlic minced, 1 bell pepper chopped, 3 cups cubed and peeled butternut squash, chopped, 1 1/2 tsp of rosemary (or sage) and 1/4 tsp each salt and pepper, until onion is soft, about 5 minutes.  Add 3/4 cup vegetable stock and bring to a boil; reduce heat, cover and simmer until squash is tender, about 12 minutes.  Add 1 can black beans, rinsed and drained; heat through.  Meanwhile, cook pasta according to directions.  Drain and return to pot, reserving 3/4 cup of cooking liquid.  Add squash mixture, toss to coat.  Add cooking liquid if necessary. Top with goat cheese or Parmesan.
I used some of the leftover squash mixture the next day to make burritos.  Yum!
Adapted from: Canadian Living