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This recipe is simple and delicious, a perfect holiday standard. To save even more time, use prepeeled butternut squash, available in most supermarkets.
Yield: 6 to 8 servings
Preparation Time: 20 minutes
Start to Finish Time: 45 minutes
- 2 tablespoons olive oil
- 1 medium onion, chopped medium
- 1 garlic clove, minced
- 1 red bell pepper, chopped medium fine
- 1 acorn squash, peeled, seeded, and cut into 1/2-inch cubes
- 1-1/2 cups chicken broth
- 1 cup frozen corn
- 1 cup frozen peas
- 3/4 cup heavy cream
- 1-1/4 teaspoons chopped fresh thyme
- Salt and pepper, to taste
Heat oil in a saute pan over a moderate flame. Add onion and garlic and cook, stirring frequently, until they begin to turn brown, about 5 minutes. Add pepper and cook 3 to 5 minutes. Add squash and chicken broth; bring to a boil, then lower heat and simmer until squash is almost tender, but not soft, about 10 minutes. Add frozen corn and peas, then add cream and thyme. Simmer 5 minutes, add salt and pepper to taste, and serve.
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