Recipe for Succotash-Stuffed Butternut Squash

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
2 med	Butternut squash, or other hard squash
2 cup	Frozen baby lima beans, thawed
1 tbl	Vegetable stock, or other, for sauteing
2 x	Red and green bell peppers, diced
1 x	Red onion
1 x	Jalapeno pepper
2 x	Cloves garlic, minced
2 cup	Frozen corn kernels, thawed
3 tsp	Dried oregano
1/4 tsp	Dried thyme
1/2 tsp	Black pepper
1/4 tsp	Nutmeg
1/4 tsp	Salt
1/4 cup	Bread crumbs

Instructions:

Instructions: Cut squash in half lengthwise; remove seeds and strings. Bake at 350 35 to 40 minutes or until tender. Set aside. When cool, scoop out pulp and chop coarsely. Saute onion, peppers and garlic in stock about 5 minutes.

Add lima beans, corn, herbs, salt, pepper, nutmeg; cook over low heat 5 minutes more. Add chopped squash. Spoon into squash shells. Sprinkle tops with bread crumbs and cheese. Place under broiler 5 to 7 minutes or until lightly browned.

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