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Add a photoServings: 8
Ingredients
- 3 c. winter squash puree see directions
- 1 Tbsp. corn oil
- 1 x onion diced
- 1 x bell pepper diced
- 2 x cloves garlic chopped
- 2 c. fresh corn kernels (2 large or possibly 4 small ears)
- 2 Tbsp. soy sauce
- 1/2 c. cornmeal
Directions
- To make squash puree, bake the whole squash at 450F till soft, about one hour, or possibly cut in 2-inch chunks and pressure cook for 5 min with one c. water, or possibly boil squash till done. Remove skin and seeds. Mash and measure.
- Heat oil, and saute/fry onion, pepper, and garlic. Add in remaining ingredients and mix well. When mix is heated through, spoon into oiled 1-qt casserole or possibly pie pan, and bake covered for 1/2 hour at 350F, then uncover and bake for another 1/2 hour.
- NOTES : "Green" corn is another name for fresh corn off the cob. This dish uses both fresh and dry corn (cornflour) in a combination which has a wonderful flavor and texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 8 servings | |
| Calories 84 | |
| Calories from Fat 18 | 21% |
| Total Fat 2.09g | 3% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 228mg | 10% |
| Potassium 132mg | 4% |
| Total Carbs 15.41g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.91g | 1% |
| Protein 1.99g | 3% |
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