Squash-Corn Medley
Nutrition
Calories: 207 kcalCarbohydrates: 23 gProtein: 13 gFat: 19 gSaturated Fat: 11 gCholesterol: 17 mgSodium: 144 mgFiber: 7 gSugar: 7 gVitamin A: 198.95 IUCalcium: 177 mgIron: 8 mg
Ingredients
- 2 cups shredded peeled butternut squash, carrots or parsnips
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 2 tbsp margarine or butter
- 8 oz can corn kernels drained
- 1/2 cup shredded process Swiss cheese 2 ounces
- 2 tbsp chopped pimiento
- 2 tbsp chopped pecans or walnuts
Instructions
- In a medium saucepan cook squash, onion, and green pepper, covered, in margarine or butter for 3 to 4 minutes or till tender. Stir in corn, shredded cheese, and pimiento. Heat through. Sprinkle with chopped nuts.
- Microwave directions: In a 1-quart casserole combine squash, onion, green pepper, and margarine or butter. Micro-cook, covered, on 100% power (high) for 4 to 6 minutes or till tender. Stir in corn, shredded cheese, and pimiento. Cook, covered, on high for 2 to 4 minutes or till heated through, stirring once. Sprinkle with chopped nuts.