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
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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)
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