Butternut Squash and Kidney Bean Sautee over Brown Rice

First off, I need to give credit where credit is due. This recipe is inspired by a recipe in Vegan Planet by Robin Robertson. Since I kind of threw everything together, all measurements are approximate. This makes about three servings and costs about $2.50 per serving. That's a great price for all the nutrition packed in here!

Ingredients:
2-3 cups cubed and peeled butternut squash-$4 (price depends on the season and where you live, of course.)
5 shallots, chopped-Free (Since we grew our own in our container garden. Substitute 1/2 of a yellow onion if shallots are too expensive.)
2 tablespoons olive oil-$0.25
4 tablespoons soy sauce-$0.25
3 cups vegetable broth-$1.50 (Cheaper if you use concentrate.)
1 can red kidney beans, drained-$1 (Cheaper if you use dried beans.)
Salt to taste
2-3 cups cooked brown rice-$1

Heat the olive oil over medium heat and sautee the shallots until soft. Add the squash and cook for about 5 more minutes, until the squash begins to soften but isn't cooked all the way through.

Toss in the soy sauce and 1 cup of the vegetable broth. Turn the heat up to medium high and cook, stirring constantly, until the broth has reduced considerably. Add the rest of the broth 1/4 cup at a time, allowing the mix to reduce after each addition. Eventually you will have a delicious sweet and salty, thick sauce. Feel free to use more or less broth. Just keep adding until the squash is soft and you like the taste. Remember, the more times you let it reduce, the more concentrated the flavor will be.

Reduce the heat and add in the kidney beans. Cook just until heated through. Salt to taste and serve over brown rice.