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Glazed Maple Acorn Squash
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Colache
Yield: Makes 6 to 8 servings
Pumpkin is the traditional squash used in this dish, but butternut squash has a less stringy texture and is easier to cut and peel. This is a colorful harvest dish to serve with roast turkey.
Ingredients:
2
tablespoons vegetable oil
1
butternut squash (about 2 pounds), peeled, seeded and diced
1
medium onion, coarsely chopped
1
clove garlic, minced
1
can (14-1/2 ounces) diced tomatoes, undrained
1
green bell pepper, seeded and cut into 1-inch pieces
1
can (14-1/2 ounces) whole kernel corn, drained
1
canned green chile, coarsely chopped (optional)
1/2
teaspoon salt
1/4
teaspoon black pepper
Preparation:
1.
Heat oil in large skillet over medium heat. Add squash, onion and garlic; cook 5 minutes or until onion is tender. Add tomatoes with juice and bell pepper to skillet. Bring to a boil over high heat. Cover; reduce heat and simmer 15 minutes. Add corn, chile, if desired, salt and pepper. Simmer, covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most of liquid has evaporated.
This recipe appears in:
Southwestern
