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Low-Fat Braised Squash With Peppers Hominy High Fiber Recipe
Ingredients
1 tbsp. 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
1 large dice
2 tsps. sweet paprika
1/2 tsp. ground cumin
1/4 tsp. caraway seeds
1 1/2 tsps. all-purpose flour
1 tsp. salt plus more to taste
1/4 tsp. freshly ground black pepper plus more to
taste
1 pinch cayenne pepper
15 ozs. hominy, drained and rinsed
2 1/2 cs. water, up to 3
4 tbsps. chopped fresh parsley or cilantro
2 tbsps. tomato paste
6 lime wedges
Method
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
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.
Makes 8 cs for 6 servings
