Stewed pompion
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Acorn squash, (2-1/2 pounds) |
| ⅓ | cup | 1% low-fat milk |
| 2 | tablespoons | Margarine |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Cut squash in half lengthwise, and discard seeds and membrane. Place the squash, cut side down, in a vegetable steamer. Steam squash, covered, 25 minutes or until tender; let cool.
Scoop out the pulp from each squash half. Combine the squash pulp, milk, and remaining ingredients in a small saucepan, and stir well. Place squash mixture over low heat, and cook until thoroughly heated. Yield: 4 servings (serving size: ¾ cup).
Per serving: 125 Calories; 6g Fat (40% calories from fat); 2g Protein; 18g Carbohydrate; 1mg Cholesterol; 215mg Sodium NOTES : Pompion is a catchall word for squash and, of course, pumpkins -- foods well-known to the Native American residents who lived near Plimoth.
Recipe by: Cooking Light, Nov/Dec 1994, page 104 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.