Ingredients:
1 lb. butternut squash, peeled, seeded and cubed
1 Tbs. unsalted butter
1 onion, coarsely chopped
1 carrot, peeled and thinly sliced
1 celery rib, thinly sliced
3 cloves garlic, minced
2 Tbs. cilantro or parsley, chopped
2 tsp. ground cumin
1 tsp. fresh ginger, grated
1 lb. canned white kidney beans, drained 

Instructions:
Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain, reserving liquid, and set aside. Melt butter in a heavy nonstick skillet over medium heat. Add onion, carrot, celery and garlic.
Cover skillet and cook 10 minutes, stirring occasionally, until onion is tender. Stir in squash, remaining ingredients and salt and pepper to taste. Simmer 5-10 minutes, adding enough reserved liquid to keep mixture from drying out.