Fall Vegetable Stew

Recipe Ingredients

3 tablespoons	45ml	Butter
1		Green onions, white parts only - chopped
1 lb	454g / 16oz	Yellow crookneck squash - sliced
		Salt - to taste
1 section		Fresh thyme
1 1/2 cups	240g / 8.5oz	Water if using fresh beans
		Or 1/2 cup if using frozen beans
3/4 lb	340g / 11oz	Fresh lima beans
		Or 10 oz rinsed frozen baby limas
2		Corn
1/2 lb	227g / 8oz	Cherry tomatoes
1/4 cup	59ml	Torn fresh basil

Recipe Instructions

Heat butter and green onions in large skillet over medium heat. Cook, stirring occasionally, until onions begin to soften, about 5 minutes. Add squash, 1 teaspoon salt, thyme, water and fresh lima beans, if using. Cover skillet and increase heat to medium-high. Cook, stirring occasionally, until squash and beans soften, about 15 minutes.

While squash is cooking, cut kernels from ears of corn. When squash has softened, add frozen beans, if using, cherry tomatoes and corn kernels. Scrape cobs with back of knife, adding corn "milk" to skillet. There should be just enough liquid in pan to barely coat vegetables when stirred.

Cook 5 minutes and season to taste with salt. Add basil and serve.

This recipe yields 6 main-dish servings.

Each serving: 124 calories; 107 mg sodium; 12 mg cholesterol; 5 grams fat; 18 grams carbohydrates; 5 grams protein; 1.53 grams fiber.

Source:
The Los Angeles Times, 10-20-1999

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