| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Too, Hot, Tamales |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 1/2 |
lb |
Calabaza (see Note); seeded, peeled, and Cut Into 3/4Inch Chunks |
| 1 |
lg |
Clove garlic; finely chopped |
| 1/4 |
c |
Water |
| 3 |
|
Green onions; white, light green, A Little Dark Green finely chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper; freshly ground |
| 1/2 |
ts |
Minced habanero chile; or to taste |
INSTRUCTIONS
Heat a large heavy saucepan over medium heat and add the butter. Add the
calabaza and garlic and cook for 1 minute, stirring once. Add the water,
cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes
more, or until the squash is only just tender, stirring the mixture
occasionally so that it doesn't stick. Add the green onions, salt, pepper,
and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve
warm. Yield: 6 servings Note: Calabaza is West Indian cooking pumpkin, sold
in very large slices since the whole vegetable is too large for most
families. If it is unavailable, substitute pumpkin, Hubbard or butternut
squash. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : Too Hot Tamales Show#Th6198
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 17:36:44 -0600
From: Pat Asher <asher@mcs.com>
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