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Braised Squash With Peppers & Hominy

vegetables, side dishes

1 tablespoon sunflower oil
--or other vegetable oil
2 onions; chopped
1 butternut squash; peeled and seeded
--cut into 1 1/4-inch chunks
--2 1/2 pounds
1 red bell pepper; cored
--cut into large dice
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon carawayseeds
1 1/2 teaspoons all-purpose flour
1 teaspoon salt
--plus more to taste
1/4 teaspoon freshly ground black pepper
--plus more to taste
1 pinch cayenne pepper
15 ounces hominy; drained and rinsed
2 1/2 cups water; up to 3
4 tablespoons chopped fresh parsley
--or cilantro
2 tablespoons tomato paste
6 lime wedges

1. In a large deep skillet, heat oil over high heat. Add onions, squash, bell pepper, paprika, cumin and caraway seeds. Cook, stirring, until onions and squash are browned in places, about 10 minutes. Add flour, 1 teaspoon salt, 1/4 teaspoon black pepper and cayenne; cook, stirring, for 1 minute more.

2. Stir in hominy, 2 1/2 cups water, 3 tablespoons parsley (or cilantro) and tomato paste. Bring to a boil, reduce heat to low and simmer, covered, until squash is tender, 25 to 30 minutes. (Add remaining 1/2 cup water if vegetables look dry.) Adjust seasoning with salt and pepper. Garnish with remaining 1 tablespoon parsley (or cilantro). Serve with lime wedges.


180 calories per serving; 4 grams protein; 3 grams fat (0.5 gram saturated fat); 38 grams carbohydrate; 520 mg sodium; 0 mg cholesterol; 7 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 6 servings

Preparation Time: 0:00

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