Squash nosh: elegant twists on an old favorite

Butternut Stew with Tofu, Corn and Pine Nuts

SERVES 8

This stew can be served in a bowl or on a plate with brown rice and black beans.

4 cups frozen Silver Queen or other
  sweet corn kernels, thawed
4 cups peeled and diced butternut
  squash
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. white pepper
4 cups water
2 Tbs. chicken-flavored broth
  powder
4 Tbs. olive oil
1 lb. firm tofu, diced
1/4 cup all-purpose flour
1/2 cup pine nuts
2 scallions, minced, for garnish

1. Put corn in a blender or food processor, and pur6e until coarse. Transfer corn to a heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat. Cook until squash is tender, about 8 minutes.

2. Meanwhile, heat a large skillet over medium heat, and add the oil. Toss diced tofu in flour, and saut6 until browned on all sides. Add pine nuts, and saute for 1 minute more. When the squash is tender, add the tofu and pine nuts, stir and continue cooking for 5 minutes. Remove from heat, garnish with scallions and serve.

PER SERVING: 260 CAL; 10G PROT; 14G TOTAL FAT (2G SAT. FAT); 29C CARB; 0MG CHOL; 580MG SOD; 4G FIBER; 4G SUGARS

Afghani Squash Casserole

SERVES 4

Make this very colorful main dish with any type of winter squash such as butternut, cushaw, kabocha, acorn, delicata or hubbard. The sweet taste of the squash is enhanced by the richness of the tomato sauce and the tartness of the yogurt.

You can use any plain yogurt, but whole milk yogurt will give your casserole both a richer flavor and a creamier texture.

2 lb. winter squash, peeled and cut
  into 2 1/2-inch cubes
4 cups spaghetti sauce
2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. freshly ground black pepper
1 1/2 cups plain yogurt
1/4 cup minced scallions
1 Tbs. minced fresh mint, or 1 tsp.
  dried, plus extra for garnish
1 tsp. salt

1. Bring 4 quarts of water to a rapid boil over high heat, add squash and cook about 25 minutes, or until tender but not mushy. Remove from heat, drain and set aside.

2. Meanwhile, heat fire spaghetti sauce over medium heat, and add the cinnamon, cloves and pepper. Cook for 10 minutes, or until sauce reduces to about 3 cups.

3. Mix the yogurt with the scallions, mint and salt, and set aside. Place the squash in a serving dish, and pour fire spaghetti sauce over top, leaving some squash uncovered. Drizzle with yogurt sauce, and garnish with mint leaves.

PER SERVING: 290 CAL; 10G PROT; 7G TOTAL FAT (1.5G SAT. FAT); 51G CARB; 5MG CHOL; 1,690MG SOD; 12G FIBER; 12G SUGARS

Polenta with Winter Squash, Gorgonzola and Walnuts

SERVES 6

While you can certainly choose to buy Italian polenta at a specialty store, you can use any finely ground cornmeal--and stone-ground, organic cornmeal is a good choice. If you don't like the assertive flavor of a blue cheese, try Asiago or feta cheese instead. Do not overstir after adding cheese so that you leave bits of squash and pools of cheese in the polenta.

2 Tbs. olive oil
1 cup minced onion
3 cups finely diced or shredded
  winter squash
4 cups water
1 cup cornmeal
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 cup crumbled Gorgonzola or
  other blue cheese
1 cup chopped, toasted walnuts

1. Place a 2-quart saucepan over medium heat, and add olive oil. Add the onions and diced squash, and saute until the onion is soft but not browamd. Mix 1 cup of water with the cornmeal, salt and cayenne.

2. Bring 3 cups of water to a boil, and stir in the moist cornmeal as it boils. Add the squash and onion. Reduce heat to medium, and cook 20 to 25 minutes.

3. Add the Gorgonzola when the polenta is thick and pulls away from the sides of-the pan. Stir in toasted walnuts, and stir the mixture again.

PER SERVING: 320 CAL; 10G PROT; 19G TOTAL FAT (3.5G SAT. FAT); 29G CARB; 10MG CHOL; 520MG SOD; 5G FIBER; 3G SUGARS

COPYRIGHT 2004 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved.
COPYRIGHT 2004 Gale Group