Yield: 1 servings
|4 cups||Butternut squash; pumpkin or acorn|
|\N \N||; squash baked with|
|\N \N||; salt and pepper,|
|\N \N||; some raw butter and|
|\N \N||; a little cinnamon,|
|\N \N||; cooled|
|2 cups||Medium diced yellow onion|
|4 tablespoons||Fresh crushed garlic|
|4 cups||Fresh corn from the cob|
|2½ cup||Cooked yellow eyed beans; pinto beans can be|
|\N \N||; substituted|
|2½ cup||Anasazi beans|
|1 cup||Roasted; seeded and peeled|
|\N \N||; and medium diced|
|\N \N||; Anaheim chile|
|2 cups||Diced scallion|
|2 cups||Queso blanco; white cheddar or|
|\N \N||; Monterey jack may|
|\N \N||; be substituted|
|\N \N||Olive oil for sauteing|
Preheat oven to 350 degrees.
Medium dice half of the squash and puree the other half.
In a large saute set over medium high heat, cook the onions until translucent, then add the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper.
Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 minutes at 350 degrees.
Remove from the oven, stir in the Anaheim chile, the scallions and sprinkle the cheese over the top.
Return to oven to melt the cheese.
Serve hot from the oven.
Converted by MC_Buster.
Per serving: 252 Calories (kcal); 1g Total Fat; (1% calories from fat); 6g Protein; 65g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0052 Converted by MM_Buster v2.0n.