Free Recipe Succotash-Stuffed Butternut Squash
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Succotash-Stuffed Butternut Squash Recipe
2 md Butternut squash; or other
-hard squash
2 c Frozen baby lima beans;
-thawed
1 tb Vegetable stock; or other,
-for sauteing
2 Red and green bell peppers;
-diced
1 Red onion
1 Jalapeno pepper
2 Cloves garlic; minced
2 c Frozen corn kernels; thawed
3 ts Dried oregano
1-1/4 ts Dried thyme
1/2 ts Black pepper
1/4 ts Nutmeg
1/4 ts Salt
1/4 c Bread crumbs
1/4 c Romano cheese
Succotash-Stuffed Butternut Squash Preparation
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) Posted to fatfree digest V96 #291 Date: Mon, 21 Oct 1996 07:42:15 PST From: loraelln@juno.com (Laura Shears)
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Succotash-Stuffed Butternut Squash?
If you know a better Succotash-Stuffed Butternut Squash Recipe please comment below.