Instructions: Serving Ideas : Crackers or baked white-corn tortilla chips and a fresh tomato salsa.

Preheat the grill. Peel the squash and remove the seeds. Cut into 1/2-inch pieces. Place squash on a large sheet of heavy duty foil. Place the corn along side (ear or kernels). Spray with olive oil using a fine mister; sprinkle with butter buds and a few grindings of black pepper. Seal the packet and roast and slow cook on the grill, covered, medium-low setting for 20 to 25 minutes. Remove. Open packet to cool the vegetables.

STEW: Heat a non-stick sauce pan. Add oil and swirl to coat the bottom.

Immediately add the basil and chopped tomato and saute, shaking the pan frequently. Add limas; season with freshly ground pepper. Add the broth.

Bring to a boil. Reduce heat to a moderate simmer, cover, ajar. Cook for 5 to 10 minutes or until the limas are al dente or soft, as preferred.

Meanwhile, remove kernels from corncob. Add the corn and the squash to the stew and heat through. Adjust salt and pepper to taste. Serve, garnished with a sprig of fresh basil.

Description: "Suitable for butternut or other winter squash."

NOTES : Any shell bean can be used in this stew. We love lima beans, squash and corn. The squash and corn are first slow roasted in a covered grill where they develop a nutty sweet taste. The lima are frozen. Fresh ones come on the market in Spring. This stew is lowfat, high fiber, full of antioxidants and rich in potassium.

The flavor is very satisfying. Its easy to substitute ingredients that make it a vegan meal.

Serves 2 or 3.

We were inspired by the ingredients in the lima beans - Chilean style, we made a less mushy version and loved it.

We dont use our grill as often as wed like - its so hot out there (low dessert scorch). but this is easy because we could retreat indoors while the packet of veggies was roasting.

was this goood;-D Reggie, it is high in potassium. Pepper is really the only spice here. The squash was so yummy it may not need a substitute.

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