butternut squash stew (elf/veg)

[Guest guest]

Could be vegan stew - with cannelini beans

 

 

* Exported from MasterCook *

 

Butternut Squash Stew

 

Recipe By :Apples For Health (Jan 2000)

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound butternut squash -- peeled, seeded, cubed

1 tablespoon unsalted butter or margarine

1 onion -- coarsely chopped

1 carrot -- peeled and thinly sliced

1 celery rib -- thinly sliced

3 cloves garlic -- minced

2 tablespoons cilantro or parsley -- chopped

2 teaspoons ground cumin

1 teaspoon fresh ginger -- grated

1 pound canned white kidney beans -- drained

(cannelini beans)

 

Place squash in a steamer basket over boiling water. Cover saucepan and steam

10-12 minutes or until tender. Drain, reserving liquid, and set aside. Melt

butter in a heavy nonstick skillet over medium heat. Add onion, carrot, celery

and garlic.

 

Cover skillet and cook 10 minutes, stirring occasionally, until onion is tender.

Stir in squash, remaining ingredients and salt and pepper to taste. Simmer 5-10

minutes, adding enough reserved liquid to keep mixture from drying out.

 

Description:

" Squash with cannelini "

S(Filename):

" http://www.applesforhealth.com/buttsquashstew1.html "

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Per Serving (excluding unknown items): 185 Calories; 4g Fat (17.3% calories from

fat); 6g Protein; 34g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 260mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 383 0 0 0 0

 

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