butternut squash succotash (stew)

[Guest guest]

I've made similar stews and liked them. this one adds black beans. want to try

this one too.

 

 

 

* Exported from MasterCook *

 

Butternut Squash Succotash

 

Recipe By :Marvin Woods

Serving Size : 4 Preparation Time :0:00

Categories : Stews Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 1/2 pounds butternut squash (up to 2 lb) -- peeled, seeded, 1/4 "

dice

1/2 green bell pepper -- seeded & chopped

1/2 red bell pepper -- seeded & chopped

1/2 shallot -- minced

1/2 cup fresh or thawed frozen corn kernels

1/4 cup frozen lima beans -- thawed

3/4 cup cooked or canned black beans -- drained

3/4 cup Vegetable Stock

1 tablespoon fresh thyme leaves -- finely chopped

1 tablespoon fresh rosemary leaves -- finely chopped

salt and freshly ground black pepper -- to taste

1 tablespoon unsalted butter (optional)

 

In saucepan, heat the oil over medium heat. Add the squash, bell peppers, and

shallot and cook, stirring, until the squash starts to soften, 3 to 4 minutes.

Add the corn and both beans and cook, stirring, 1 minute longer. Add the stock.

Reduce the heat to low and simmer for 5 minutes to reduce the liquid. Add the

herbs and salt and pepper to taste. Stir in the butter, if desired.

 

Yields 4-5 servings

 

Source:

" New Low-Country Cooking: 125 Recipes for Southern Cooking with Innovative

Style "

S(Archive):

" 2002-Sep Mary "

Copyright:

" 2000 by Marvin Woods Harper Collins ISBN 0-688-17205-9 "

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Per Serving (excluding unknown items): 206 Calories; 5g Fat (20.0% calories from

fat); 7g Protein; 37g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 468mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : Succotash is boiled corn kernels. The word comes from the Narragansett

Indian word misckquatash. In the South, succotash usually involves lima beans

as well. In this recipe, I [Marvin] have added butternut squash and black beans

to create a dish that looks great. I like to work with butternut squash because

of its firm texture and subtle sweet taste. This dish works really well with

most fish dishes and a side of rice.

 

Nutr. Assoc. : 0 2406 0 0 0 2873 0 578 0 0 0 0 0