Best Butternut Squash With Hominy Corn And Bell Peppers Recipes

Butternut Squash Hominy Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 small red onion, chopped
4 cups cubed peeled butternut squash (about 1 pound 6 ounces), large pieces cut in half
2 1/4 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 large canned chipotle chile pepper, plus 1 tablespoon adobo sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 29-ounce can white hominy, drained
1 15-ounce can black beans, drained and rinsed
1/3 cup sour cream
3 small radishes
1 5-ounce package baby arugula

Steps:

Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.

Vegan Hominy and squash cassarole image

Provided by Joan Hunt

Number Of Ingredients 11

3 Tbsp vegan margarine
3/4 c finely chopped red bell pepper
1/2 c finely chopped green bell pepper
1/2 c finely chopped onion
2 c 1/2-inch pieces peeled butternut squash
1 can(s) chick peas
15oz can(s) whole golden hominy, rinsed, drained
1 c frozen corn kernels, thawed
1/2 c panko (japanese) bread crumbs
1/3 c chopped fresh cilantro
salt and pepper

Steps:

1. turn on oven to Preheat to 450 degrees.
2. Melt 2 tablespoons vegan margarine in heavy large skillet over medium heat. Add onion, red and green bell peppers; sauté until tender, about 5 minutes.
3. Add squash and chick peas; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes.
4. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes.Season with salt and pepper.
5. mix Panko (Japanese) bread crumbs with half of the cilantro and season with salt and pepper.
6. Pour into a casserole dish and top with bread crumb topping dot with vegan margarine and bake at 450 for 20 minutes or until top browns. top with other half of fresh cilantro when it comes out of the oven. and serve.

Butternut Squash with Hominy, Corn and Bell Peppers image

Yield Serves 6

Number Of Ingredients 7

3 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.