Mexican Pumpkin

Tri-City HeraldOctober 27, 2013 

The cover of the Food & Wine section Oct 30 will feature the next US culinary trend: Fish sauce. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.

MEXICAN PUMPKIN

Ingredients

1 acorn or butternut squash or sugar pumpkin (for 2 cups 1/2-inch cubes)
1 cup defrosted corn kernels
1 tablespoon seeded and chopped jalapeno pepper
1 cup tomato cubes
2 teaspoons olive oil
Salt and freshly ground pepper

Directions

Wash squash and poke several holes in the skin. Wrap in a paper towel and microwave on high 5 minutes. Let stand for 2 minutes. Cut the squash in half and remove the seeds with a spoon.

Place the squash, cut side down, on a work surface and slice off the skin. Cut the flesh into 1/2-inch cubes. Place in a microwave-safe bowl and add the corn kernels, jalapeno pepper and tomato cubes. Cover and microwave on high 5 minutes. Add the olive oil and salt and pepper to taste. Toss well. Makes 2 servings.

Per serving: 188 calories (29 percent from fat), 6.0 g fat (1.0 g saturated, 3.7 g monounsaturated), no cholesterol, 4.7 g protein, 34.6 g carbohydrates, 5.9 g fiber, 21 mg sodium.

From: The Miami Herald

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