Ron asked for winter squash recipes. This is a favorite at my house, I make
it several times each winter. Substitute any variety of hard winter squash.
It is from Linday Wagner's cookbook, The Higher Road to Health.
By the way, this any many other squash recipes are in the fatfree archives.
Chilean Black Eyed Peas and Winter Squash
Soak overnight 1 pound dried black eyed peas. Or, bring to a boil for 1
minute, turn off heat and let soak for 1 hour. Drain and rinse peas, cover
with water and simmer for 20 minutes. Now add:
cubed flesh of approx 2 pound winter squash (butternut, buttercup, banana,
acorn, pumpkin, etc2 onions, chopped4 - 6 cloves garlic, minced
1 tablespoon dried oregano1 tablespoon paprika1 teaspoon chile powder
1/2 teaspoon cumin seeds1/2 teaspoon corriander seeds3 bay leaves
1/4 teaspoon black peppercorns
1/2 - 1 small chili pepper, minced (depending on how hot you want it)
2 large tomatoes, chopped salt to taste ( about 3/4 teaspoon)
Bring to a simmer, cook for 30 - 45 minutes, or until all is tender. Then
Corn, cut from 4 cobs fresh or 2 cups frozens sweet corn. Heat through.
This is good to cook ahead and serve the next day.
Or for the crockpot, soak the peas overnight, then put it all in the crock
pot in the morning, (hold off on the salt and corn). Cook on low all day,
add corn, heat and serve.
You can serve this in bowls by itself with corn bread or crusty french bread
or serve it over grains, such as bulgar or rice.