Name: Winter Squash with Greens
Ingredients: 1 2-pound butternut squash; 2 tablespoons olive oil; 1 cup chopped white onion; ¼ teaspoon crushed red pepper; 1 15-ounce can white hominy, drained and rinsed; 1 package fresh baby spinach; ½ teaspoon salt (or to taste)

Winter Squash with Greens

Calabaza con Quelites

Any greens can be used in this recipe, such as chopped beet tops or chard, but packaged baby spinach is so convenient that I usually choose spinach. In Mexico, there are a number of native greens (quelites) that are gathered locally in the regions where they grow, such as lamb's quarters, romeritos, and papalo—varieties that are generally not available here. Wild sorrel and verdolagas (purslane) are other examples that may be available here.Hominy, specially processed dried corn, is often used for a stew-type dish called pozole, but can be used in vegetable medleys as well. Canned hominy is precooked for easy use

Recept afdrukken

Ingrediënten

Makes 4 to 6 servings

▢ 1 2-pound butternut squash
▢ 2 tablespoons olive oil
▢ 1 cup chopped white onion
▢ ¼ teaspoon crushed red pepper
▢ 1 15-ounce can white hominy, drained and rinsed
▢ 1 package fresh baby spinach
▢ ½ teaspoon salt or to taste

Instructies

Using a large heavy knife, cut the squash in half, lengthwise.
Scoop out the seeds.
Peel off the skin, then cut the squash into 1⁄2-inch pieces.
Heat the oil in a large wide saucepan over medium heat.
Add the squash, onion, and crushed pepper.
Cook, stirring until the squash is barely tender, 10 to 12 minutes.
Add the hominy and cook 2 minutes.
Add the spinach and cook, stirring, until the spinach is wilted, 4 to 5 minutes.
Season with salt.

Notes / Tips / Wine Advice:

Serve hot.

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Recipe Category Side Dish / Vegetables

Country Mexican

Winter Squash with Greens