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[[Category: Stir-fry Butternut squash Recipes]]
[[Category: Stir-fry Butternut squash Recipes]]
[[Category: Butternut squash Side Dish Recipes]]
[[Category: Butternut squash Side Dish Recipes]]
[[Category:nutmeg Recipes]]

Revision as of 11:45, April 13, 2006



  • 1 lbs acorn or butternut squash
  • -peeled, seeded and finely
  • -chopped
  • 3 tart apples, peeled, cored
  • -and finely chopped
  • 3 tbsp unsalted butter
  • 3 med leeks, rinsed well & sliced
  • 1 cl garlic, minced
  • 4 cup vegetable broth
  • 1 1/2 cup frozen corn kernels
  • 6 tbsp heavy cream
  • 1/4 tsp freshly grated nutmeg
  • 4 scallions, finely minced
  • -for garnish


Over medium heat, saute the squash and apples in the butter for 5 minutes, stirring occasionally. Add leeks and garlic and saute another 5 minutes. Add the broth and corn and simmer 10 minutes. Stir in the cream and nutmeg and heat just until warmed through. Sprinkle with the minced scallions. Nutritional info per serving: 300 cal; 7g pro, 39g carb, 15g fat (42%)

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