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Festive Thanksgiving Recipes with Winter Squash

We had this last Thanksgiving.  Actually I used a kabocha squash instead
of a butternut and it was SPECTACULAR!  Everybody loved it and 6
servings weren't enough.

                     *  Exported from  MasterCook  *

                    Succotash-Stuffed Butternut Squash

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        butternut squash -- or other hard squash
   2      cups          frozen baby lima beans -- thawed
   1      tablespoon    vegetable stock -- or other, for sauteing
   2      each          red and green bell peppers -- diced
   1      each          red onion
   1      each          jalapeno pepper
   2      cloves        garlic -- minced
   2      cups          frozen corn kernels -- thawed
   3      teaspoons     dried oregano
   1 1/4  teaspoons     dried thyme
     1/2  teaspoon      black pepper
     1/4  teaspoon      nutmeg
     1/4  teaspoon      salt
     1/4  cup           bread crumbs
     1/4  cup           romano cheese

Cut squash in half lengthwise; remove seeds and strings.  Bake at 350° 35
to 40 minutes or until tender.  Set aside.  When cool, scoop out pulp and
chop coarsely.  Saute onion, peppers and garlic in stock about 5 minutes.
 Add lima beans, corn, herbs, salt, pepper, nutmeg; cook over low heat 5
minutes more.  Add chopped squash.  Spoon into squash shells.  Sprinkle
tops with bread crumbs and cheese.   Place under broiler 5 to 7 minutes
or until lightly browned.

For 6 servings: 266 cal, 2.7 g fat (8.3% CFF)