Butternut Squash With Hominy Corn And Bell Peppers Octnov Recipes
BUTTERNUT SQUASH HOMINY SOUP
This dish was inspired by traditional posole, but it's vegetarian. To make it vegan, skip the sour cream.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
- Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
- Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
- Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.
BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS
Categories Pepper Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Corn Bell Pepper Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.
AUTUMN SQUASH & PEPPER CASSEROLE
Wonderfully aromatic and colorful, as well as delicious and easy. I used peeled, cubed butternut squash to simplify my life.
Provided by MindiLouWho
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cut squash into 1-inch cubes if too large.
- In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
- Bake squash approximately 50 minutes until tender.
- *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.
Nutrition Facts : Calories 157.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 75.3, Carbohydrate 30.7, Fiber 5.7, Sugar 7.4, Protein 4.6
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