Stewed Pompion Recipe

Free Recipe Stewed Pompion

Recipe Type: V Recipes

Recipe Preparation: cook

Cooking Ingredients for Stewed Pompion Recipe

2 md Acorn squash, (2-1/2 pounds)
1/3 c 1% low-fat milk
2 tb Margarine
1/4 ts Salt
1/8 ts Pepper

Stewed Pompion Preparation

Cut squash in half lengthwise, and discard seeds and membrane. Place the squash, cut side down, in a vegetable steamer. Steam squash, covered, 25 minutes or until tender; let cool. Scoop out the pulp from each squash half. Combine the squash pulp, milk, and remaining ingredients in a small saucepan, and stir well. Place squash mixture over low heat, and cook until thoroughly heated. Yield: 4 servings (serving size: 3/4 cup). Per serving: 125 Calories; 6g Fat (40% calories from fat); 2g Protein; 18g Carbohydrate; 1mg Cholesterol; 215mg Sodium NOTES : Pompion is a catchall word for squash and, of course, pumpkins – foods well-known to the Native American residents who lived near Plimoth. Recipe by: Cooking Light, Nov/Dec 1994, page 104 Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 4

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