INGREDIENTS
- 2 pounds butternut squash or other winter squash, peeled, seeds removed and cut into 1-inch
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
- 1 cup yellow corn meal
- 3 to 4 oz. queso fresco, crumbled or ricotta, cottage or farmer’s cheese
INSTRUCTIONS
PLACE squash in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 30 to 35 minutes or until tender; drain. Place back in saucepan. Mash with a potato masher. Stir in sugar and salt.
MEANWHILE, HEAT vegetable oil in medium skillet over medium-high heat. Add onion, stirring occasionally, for 4 to 5 minutes or until onion is soft and golden.
STIR onions into squash mixture. Add evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low. Gradually stir in corn meal. Continue cooking for 5 minutes or until thickened. Cover saucepan; cook, stirring occasionally, for an additional 5 minutes. Remove from heat. Stir in cheese until blended. Serve immediately.
MEANWHILE, HEAT vegetable oil in medium skillet over medium-high heat. Add onion, stirring occasionally, for 4 to 5 minutes or until onion is soft and golden.
STIR onions into squash mixture. Add evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low. Gradually stir in corn meal. Continue cooking for 5 minutes or until thickened. Cover saucepan; cook, stirring occasionally, for an additional 5 minutes. Remove from heat. Stir in cheese until blended. Serve immediately.
Blogger Comment
Facebook Comment