Recipe Archives->Vegetables->Squash Corn

Three Vegetables
Yield: 10 Servings

1 butternut squash (about 2 1/2 lb)
1/2 lb green beans
4 ears corn
3/4 cup (approx) water
2 Tbsp butter
1/2 tsp salt
pepper

Peel, seed and cut squash into bite-sized cubes.  Trim beans; cut
into 1 inch lengths.  Remove husks and silk from corn; cut off
kernels. In large heavy saucepan, combine water and squash; cover
and bring to boil.  Reduce heat to low and simmer for 15 minutes
or just until squash begins to soften, adding more water if necessary.
Add beans and cook for 5 to 8 minutes or until bright green but
still tendercrisp. Add corn, butter, salt, and pepper to taste,
adding a little more water if necessary.  Cook, covered, for 3 to
5 minutes or until vegetables are tender and liquid has been
absorbed.  Taste and adjust seasoning if necessary. Makes 10 to 12
servings.

Printable version: squash-corn.txt.