BUTTERNUT SQUASH SUCCOTASH RECIPES

SUCCOTASH STUFFED BUTTERNUT SQUASH RECIPE - COOKEATSHARE

Succotash Stuffed Butternut Squash Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 15

Ingredients

2 med Butternut squash, or possibly other hard squash
2 c. Frzn baby lima beans, thawed
1 Tbsp. Vegetable stock, or possibly other, for sauteing
2 x Red and green bell peppers, diced
1 x Red onion
1 x Jalapeno pepper
2 x Cloves garlic, chopped
2 c. Frzn corn kernels, thawed
3 tsp Dry oregano
1 1/4 tsp Dry thyme
1/2 tsp Black pepper
1/4 tsp Nutmeg
1/4 tsp Salt
1/4 c. Bread crumbs
1/4 c. Romano cheese

Steps:

Cut squash in half lengthwise; remove seeds and strings. Bake at 350 35 to 40 min or possibly till tender. Set aside. When cold, scoop out pulp and chop coarsely. Saute/fry onion, peppers and garlic in stock about 5 min. Add in lima beans, corn, herbs, salt, pepper, nutmeg; cook over low heat 5 min more. Add in minced squash. Spoon into squash shells. Sprinkle tops with bread crumbs and cheese. Place under broiler 5 to 7 min or possibly till lightly browned.

Nutrition Facts : ServingSize 163 g, Calories 305, FatContent 3.89 g, TransFatContent 0.0 g, SaturatedFatContent 2.09 g, CholesterolContent 10 g, SodiumContent 273 g, CarbohydrateContent 52.36 g, FiberContent 13.5 g, SugarContent 8.48 g, ProteinContent 18.08 g

BUTTERNUT SQUASH, GREEN BEAN & DRIED CRANBERRY SUCCOTASH W ...

Butternut Squash, Green Bean & Dried Cranberry Succotash W ... image

Make and share this Butternut Squash, Green Bean & Dried Cranberry Succotash W/ recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 tablespoons butter
2 cups raw butternut squash, peeled & cut in 1/2-inch cubes
1 small pinch nutmeg
1 1/2 cups green beans, trimmed and cut in 1/2-inch pieces
1/2 cup dried cranberries
1 teaspoon fresh sage, minced
juice and zest from 1 small lemon
sea salt
freshly cracked black pepper

Steps:

Place butter in large saute pan over medium heat. Allow the butter to brown over medium heat, stirring frequently, until it has turned golden and smells nutty, about 6 minutes.
Add the butternut squash to the pan. Sprinkle with pinch of nutmeg, kosher salt and freshly cracked black pepper. Toss then allow the butternut squash to cook, untouched, for about 4-5 minutes or until the bottoms begin to caramelize. Toss the squash and cook for another 4-5 minutes so that a new side of has a chance to caramelize.
Next, add the green beans, dried cranberries and sage to the pan. Sprinkle with kosher salt and freshly cracked black pepper. Stir. Cook for another 10-15 minutes, stirring occasionally, until the green beans are tender and the squash has cooked through.
Finally, add the lemon juice and zest to the pan. Stir and continue cooking until all of the lemon juice has cooked off.
Taste then adjust seasonings as desired with more kosher salt and freshly cracked black pepper.
Serve immediately.

Nutrition Facts : Calories 113.9, FatContent 7.4, SaturatedFatContent 4.6, CholesterolContent 19.1, SodiumContent 56.6, CarbohydrateContent 12.7, FiberContent 3.4, SugarContent 2.6, ProteinContent 1.6

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