OPEN PIT Hickory-Glazed Squash & Beans

• 3 cups acorn squash, peeled, seeded and diced
• 1/2 cup OPEN PIT Hickory Smoke Barbecue Sauce
• 1 cup dry kidney beans, cooked
• 1 cup dry black beans, cooked
• 1 cup dry pinto beans, cooked
• 1 cup dry navy beans, cooked
• 1 cup dry black-eyed peas, cooked
• 2 tsp. salt
• 1/4 cup curly-leaf parsley, finely chopped

1. Spread squash into single layer on bottom of parchment-lined sheet pan.
2. Roast in 400 degrees F convection oven 20 to 25 min.
3. or until lightly browned.
4. Remove from oven; toss with barbecue sauce.
5. Bake an additional 5 min.
6. or until heated through.
7. Combine beans and peas in saucepan; cook until heated through.
8. Gently stir in squash, parsley and salt.

acorn squash, open pit hickory smoke, kidney beans, black beans, pinto beans, navy beans, blackeyed peas, salt, curlyleaf parsley

Taken from www.kraftrecipes.com/recipes/open-pit-hickory-glazed-squash-beans-148247.aspx (may not work)