Black Bean Skillet with Butternut Squash

Heat 2 tsp canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat bottom lightly. Cook onions 4 minutes or until they begin to brown on edges, stirring frequently. Scrape onions to one side of skillet, add 1 teaspoon canola oil, then add peppers and cook 2 minutes. Add 1 cup water, rice, beans, tomatoes, and turmeric. Bring to a boil over medium-high heat, reduce heat, cover tightly, and simmer 12 minutes or until rice is tender.

Meanwhile, place squash and remaining 1/4 cup water in a microwave-safe shallow pan (such as a 9 in, deep-dish pie pan), cover, and microwave on high 10 minutes or until tender when pierced with a fork. Drain.

To serve, place squash quarter on each of four dinner plates, and spoon equal amounts of bean mixture on each squash wedge. Top with sour cream and cilantro.