2lbsquashpumpkin or butternut squash, peeled and diced
4cupswater
2onionsdiced
8clovesgarlicminced
3tablespoonsolive oil
Salt and pepper to taste
Instructions
The night before, soak the mung beans in water for at least 10 hours.
Drain the mung beans.
Boil them for 10-15 minutes.
Meanwhile, sauté onion and garlic in olive oil over medium heat for 6-8 minutes.
Add water, squash, beans and corn.
Increase heat to high. When water is boiling, reduce heat to medium and cook, stirring occasionally, until squash is tender, about 15-20 minutes until the liquid is reduced to a minimum.
Season with salt and pepper to taste. Serve with rice.