SWEET MAMA SQUASH RECIPES

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CREAMED PEAS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Creamed Peas Recipe: How to Make It - Taste of Home image

"I can still taste these wonderful peas in Mama's delicious white sauce. Our food was pretty plain during the week, so I thought this white sauce made the peas 'extra fancy' and fitting for a Sunday meal."

Provided by Taste of Home

Categories     Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen peas
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole milk
1 teaspoon sugar

Steps:

  • Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

Nutrition Facts : Calories 110 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 271mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

BUTTERNUT SQUASH SOUP II | ALLRECIPES



Butternut Squash Soup II | Allrecipes image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories     Butternut Squash Soup

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, CarbohydrateContent 59.7 g, CholesterolContent 20.9 mg, FatContent 6.8 g, FiberContent 9.5 g, ProteinContent 6.9 g, SaturatedFatContent 3.8 g, SodiumContent 1151.4 mg, SugarContent 10.5 g

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