This recipe comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease. It sounds like something that will use up the corn and butternut squash in my freezer and Simran might even consider eating it.
Ingredients
1 medium butternut squash
1 15 oz. can corn (I'll just use frozen.)
4 ears fresh corn, cooked and cut off the cob, or 1 16 oz. pkg frozen corn (I'll just use frozen.)
1 tsp Mrs. Dash garlic and herb seasoning blend
cilantro or parsley (I'll be omitting this for Sim.)
Directions
1. Preheat oven to 350 degrees.
2. Place butternut squash on a baking sheet, pierce several times with a sharp knife, and bake for 1.5 hours. Allow to cool at least 30 minutes. (This can be done a day ahead.)
3. Cut squash in half, remove seeds, and put flesh in a blender.
4. Drain and rinse canned corn, place in a blender, and puree with squash.
5. Remove to a mixing bowl and stir in fresh corn and Mrs. Dash.
6. Spoon mixture into a casserole dish and cover with a lid or foil.
7. Bake for 30 minutes, until heated through. Garnish with cilantro or parsley. Serve with baked portobello mushroom, green beans, and a salad.
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