Butternut Squash With Hominy Corn And Bell Peppers Recipes

ROASTED BUTTERNUT SQUASH COMBO

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients until squash and bell pepper are coated. Spread in pan.
• Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.

BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS

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.

SWEET SAUSAGE, BUTTERNUT SQUASH & BELL PEPPER PACKETS

Steps:

• Prepare grill for about medium heat.
• In large bowl mix up sausage pieces, squash pieces,peppers and onions.
• Combine syrup, orange juice, salt and pepper and mix well.
• Divide sausage, squash,peppers and green onion onto four large pieces of heavy duty aluminum foil (big enough square to make a foil"packet" out of) Equally pour syrup mixture over each sausage packet.
• Fold up packets with a tight seal, leaving a little room for heat expansion.
• Put packets on grill over medium heat for approximately 35-40 minutes, or until squash is tender.
• If your seal is tight enough, using oven mitts, rotate the packets a few times throughout cooking to"coat" the ingredients inside with the syrup mixture.
• If you can't, you can baste everything when you open them.
• To check sqaush for tenderness, I will just cut a small opening in the foil big enough to poke a fork in and test a squash cube.
• BE CAREFUL of the steam!

BUTTERNUT SQUASH AND RED PEPPER CASSEROLE

Steps:

• Preheat oven to 400°F.
• With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
• In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
• Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.