In large skillet, cook bacon over medium heat 5 minutes or until crisp, stirring frequently. Remove to small bowl with slotted spoon. Drain all but 1 tablespoon of the bacon drippings. Stir in onion and garlic. Cook over medium heat 4 to 5 minutes or until starting to soften, stirring frequently. Add squash. Cook 5 to 7 minutes or until lightly browned, stirring and turning occasionally. Add broth, oregano, salt and pepper. Cover and cook 5 minutes or until squash is tender. Stir in beans and vinegar. Cook until thoroughly heated. Top with fresh basil and olive oil.
Tip: Before peeling, poke squash with a fork in several places and microwave 1 minute. The squash will be much easier to peel.
During the fall months when pumpkins are available, you can substitute cubed pumpkin for the butternut squash.
Serving Size: about 4.5oz each
Nutritional Information Per Serving:
Calories 130, Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 350mg, Carb 19g, Fiber 6g, Sugar 3g, Protein 5g, Calcium 6%, Iron 6%