As a vegetarian dish, this is superb. Serve with a crusty bread and a good wine for a perfect meatless meal.

Fall Vegetable Stew
Recipe type: Soups and Stews
Serves: 6
  • 3 Tablespoons butter
  • 1 bunch green onions, white parts only; chopped
  • 1 pound yellow crookneck squash; sliced
  • salt, to taste
  • 1 sprig fresh thyme
  • 1 1/2 Cups water if using fresh beans
  • or 1/2 Cup if using frozen beans
  • 3/4 pound fresh lima beans
  • or 10 ounces rinsed frozen baby limas
  • 2 ears corn
  • 1/2 pound cherry tomatoes
  • 1/4 Cup torn fresh basil
  1. Heat butter and green onions in large skillet over medium heat. Cook, stirring occasionally, until onions begin to soften, about 5 minutes. Add squash, 1 teaspoon salt, thyme, water and fresh lima beans, if using. Cover skillet and increase heat to medium-high. Cook, stirring occasionally, until squash and beans soften, about 15 minutes.
  2. While squash is cooking, cut kernels from ears of corn. When squash has softened, add frozen beans, if using, cherry tomatoes and corn kernels. Scrape cobs with back of knife, adding corn "milk" to skillet. There should be just enough liquid in pan to barely coat vegetables when stirred.
  3. Cook 5 minutes and season to taste with salt. Add basil and serve.
This recipe yields 6 main-dish servings.

Each serving: 124 calories; 107 mg sodium; 12 mg cholesterol; 5 grams fat; 18 grams carbohydrates; 5 grams protein; 1.53 grams fiber.

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