Recipe for Butter Bean and Squash Hotpot 
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Yield:
4
Ingredients:
Amount Ingredient
4 tsp canola oil butter flavored
1 med onion chopped
1 x clove garlic slivered
2 stk celery sliced
1 sm carrot julienned
2 cup frozen butter beans (10 to 11 ounces)
1 sm marrow squash or zucchini
1 tbl potato starch mixed with
1 cup low sodium vegetable broth and
2 tbl fat-free cilantro-lime-pepper pesto
1 x bay leaf or 2
3 sprg fresh thyme or less
freshly ground black pepper
1 lb baking potatoes peeled
----------------- Mustard glaze: ----------------
1 tbl mustard seed pan roasted
1 tbl mustard
1 tsp grated ginger root or less to taste
Instructions:
Instructions: Prep 25 mins Cook 40 Serves 4 About 252cals, 6.1g fat (19.1% CFF)

Rinse the beans to thaw slightly. In a 1 to 2 quart shallow, stove-to-oven casserole (such as Corning Ware), heat oil and cook onion and garlic until soft. Add garlic and cook for 1 minute. Add celery, carrot, and beans and cook over medium low for 10 minutes. Increase the heat; add the broth mixture, and cook to thicken the sauce; thinning with more broth or water, as needed. Reduce heat to medium low. Season with bay, thyme, and pepper.

Add the squash and cook for about 5 minutes.

Meanwhile, bring a soup pot of water to a boil. Peel the potatoes and slice thinly (2mm). Transfer the potatoes to the boiling water. Bring to a boil, reduce heat to simmer-cook for about 3 minutes.

Heat oven to 375. Using a strainer, drain (but not totally dry) the potatoes and transfer the slices to the casserole to form a crust layer.

(Some water from the potatoes is needed to "bubble" the casserole.) Mix the mustard seed, mustard, and ginger and thin with water, and using a pastry brush, paint the tops of the potatoes. Cover (foil is okay) and back 15 minutes. Remove cover; add a 1/4 cup of water if the casserole has gotten too dry. Bake about 10 to 15 minutes. Serve with rolls or bread.

Variation: Peel a delicata squash; quarter, and core. Slice into 1/2" pieces (about 2 cups). Use a commercial ginger mustard, if you have it.

Tips
* A Marrow is an English vegetable: grey stripped zucchini with nutty flavor. It may be eaten with the peel.
*SPICY HERB PASTE recommended in the article combines fresh ginger, garlic, lime, lime zest, coriander leaves and parsley, 1 small green chili (cored and chopped), a little sugar and olive oil to form a pesto (100 cals per tablespoon, 75% CFF).

* Original recipe used butter, higher proportion of fats, and canned cooked butter beans (high sodium). It also boiled the potatoes whole, cooled them to touch, then sliced them into 1/4" pieces.

paste, commercial ginger flavored mustard.

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