Butternut Squash With Hominy Corn And Bell Peppers Recipes

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ROASTED BUTTERNUT SQUASH COMBO



Roasted Butternut Squash Combo image

Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 7

1 medium butternut squash, peeled, seeded and cut into 1-inch chunks (about 4 cups)
1 medium red or green bell pepper, cut into 16 pieces
2 tablespoons olive or vegetable oil
1/2 teaspoon seasoned salt
1/2 teaspoon dried basil leaves
1/4 teaspoon coarse ground black pepper
1/4 teaspoon garlic powder

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.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 3 g, TransFat 0 g

BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS



Butternut Squash with Hominy, Corn and Bell Peppers image

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

3 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

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



Sweet Sausage, Butternut Squash & Bell Pepper Packets image

I got this recipe from one of those grocery store cookbooks (Betty Crocker) I think. If you are a butternut squash fan...this one is for you!

Provided by Shae2138

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb smoked sausage, cut into 1 inch pieces
1 butternut squash, peeled and cubed into bite-size pieces
yellow peppers (or a combination) or green pepper, cut in strips (or a combination)
1/2 cup chopped green onion
1/4 cup maple syrup
1/4 cup orange juice
1/4 teaspoon salt
1/8 teaspoon pepper (I use coarse ground)

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!

Nutrition Facts : Calories 633.9, Fat 36.4, SaturatedFat 12.9, Cholesterol 77.4, Sodium 1867.1, Carbohydrate 51.6, Fiber 6, Sugar 19.8, Protein 28.4

BUTTERNUT SQUASH AND RED PEPPER CASSEROLE



Butternut Squash and Red Pepper Casserole image

Categories     Pepper     Vegetable     Bake     Vegetarian     Butternut Squash     Fall     Gourmet

Yield Serves 6 as a side dish

Number Of Ingredients 8

3 1/2 pounds butternut squash
1 large red bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
freshly ground black pepper to taste
1/2 cup freshly grated Parmesan (about 2 ounces)

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.

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