Squash Stew, Muffins Hearty Winter Meal
Winter squash, of which there are many varieties, is a great ingredient for cold-weather meals.
The choice of butternut over all the other appealing and equally delicious choices was purely practical: It’s readily available and is one of the easiest types of squash to peel. Feel free to use others, such as Hubbard or buttercup.
Winter Squash Stew with Hominy
1-1/2 tablespoons unsalted butter
1 medium butternut squash, peeled, seeded, cut in 3/4-inch cubes
1 medium onion, diced
1 large clove garlic, minced
1/2 teaspoon salt
1 large red bell pepper, seeded, diced
1 to 3 teaspoons pure ground chili powder
1 can (16 ounces) hominy, drained
1 can (14-1/2 ounces) vegetable stock or broth
1 tablespoon all-purpose flour
3 tablespoons half-and-half or whipping cream
1/4 cup minced fresh cilantro
Melt butter in a large, deep saute pan over medium heat. Add squash, onion, garlic and salt; cook, stirring often, until onion softens, 4 to 5 minutes. Add bell pepper, ground chili and mix well.
Add hominy and all but 1 tablespoon of the vegetable broth. Cover and heat to a boil. Reduce heat and simmer gently until squash is tender but not mushy, 15 to 20 minutes.
Mix remaining 1 tablespoon broth and flour in a small dish, stirring to make a smooth paste. Stir in several tablespoons of the hot liquid from the pan, then stir this mixture back into the pan along with the half-andhalf and cilantro. Cook until slightly thickened, 1 to 2 minutes. Adjust the seasoning and serve hot.
Yield: 4 servings.
Nutrition information per serving: 245 calories, 8 grams fat (29 percent fat calories), 15 milligrams cholesterol, 875 milligrams sodium, 41 grams carbohydrate, 7 grams protein.
Kicky Corn Muffins
1 box (8-1/2 ounces) corn muffin mix
1 large egg
1/3 cup sour cream
2 green onions, thinly sliced
1/4 teaspoon each ground cumin and ground red pepper
Heat oven to 400 degrees. Line 8 muffin cups with paper liners.
Mix muffin mix, egg, sour cream, green onions and spices in a mixing bowl until smooth. Divide among the muffin cups, filling about half full.
Bake until lightly browned, about 15 minutes. Serve warm.
Yield: 8 muffins.
Nutrition information per muffin: 125 calories, 6 grams fat (43 percent fat calories), 50 milligrams cholesterol, 255 milligrams sodium, 16 grams carbohydrates, 3 grams protein.