Ingredients:
2 large butternut squash
1-1/4 cups defatted chicken stock
1-1/4 cups water
1 teaspoon olive oil
1 green pepper, diced
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
1 jalapeno pepper, minced (wear plastic
gloves when handling)
1/4 cup chopped fresh coriander
juice of one lime
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/2 cup corn
Instructions:
Using a paring knife, peel the squash. Halve them and scoop out the seeds. Cut the flesh into 1/2" cubes. Place in a dutch oven.
Add the stock and water. Bring to a boil over medium heat. Cover and simmer for 10 minutes.
Meanwhile, in a large no-stick frying pan over medium heat, warm the oil. Add the green peppers, onions, carrots and garlic. Sauté for 8 minutes, or until soft. Add to the dutch oven.
Stir in the jalapeno peppers, coriander, lime juice, red pepper, cinnamon and black pepper. Simmer for 10 minutes, or until the squash is tender. stir in the corn and cook briefly.
Nutrition Facts:
Amount Per Serving: Calories 139
Fat 2.1 g, Cholesterol 0 mg,
Sodium 38 mg, Preparation Time: 15 minutes
Cooking Time: 20 minutes
Quantity:
Serves 6
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