2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled, cubed, butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained 2½ cups vegetable broth
1- 14½ ounce can diced tomatoes with juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
Optional garnishes: Top with chopped fresh cilantro, red onions, and grated cheddar cheese
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 10 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is almost tender, about 10 minutes. Stir in chard; simmer until chard is tender but still bright green, about 5-8 minutes longer. Season to taste with salt and pepper.
Squash can be stored for 3 months and sometimes longer if stored properly in a cool, dry place between 50-60 degrees, out of direct sunlight and with proper air circulation for example on racks or hanging in string bags etc. Squash should not be refrigerated and can be kept at room temperature for about a month.