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Receta Succotash Stuffed Butternut Squash
by Global Cookbook

Succotash Stuffed Butternut Squash
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.