Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Vegetables >> Squash Corn

Print this Recipe    Squash Corn

Three Vegetables
Yield: 10 Servings

1 butternut squash (about 2 1/2 lb)
1/2 lb green beans
4 ears corn
3/4 cup (approx) water
2 Tbsp butter
1/2 tsp salt
pepper

Peel, seed and cut squash into bite-sized cubes. Trim beans; cut
into 1 inch lengths. Remove husks and silk from corn; cut off
kernels. In large heavy saucepan, combine water and squash; cover
and bring to boil. Reduce heat to low and simmer for 15 minutes
or just until squash begins to soften, adding more water if necessary.
Add beans and cook for 5 to 8 minutes or until bright green but
still tendercrisp. Add corn, butter, salt, and pepper to taste,
adding a little more water if necessary. Cook, covered, for 3 to
5 minutes or until vegetables are tender and liquid has been
absorbed. Taste and adjust seasoning if necessary. Makes 10 to 12
servings.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.