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Prep 20min
Total40min
Servings6
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Ingredients
1
medium yellow summer squash
1
medium zucchini
2
cups cubed peeled Hubbard or acorn squash (10 ounces)
1
medium onion, chopped (1/2 cup)
4
cups water
4
teaspoons vegetable or chicken bouillon granules
1
tablespoon chopped jalapeño chili
1/2
teaspoon salt
1/4
teaspoon pepper
2
garlic cloves, finely chopped
1
can (19 oz) Progresso™ red kidney beans, drained
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1
can (12 ounces) beer
1/3
cup shredded reduced-fat Cheddar cheese
Chopped fresh cilantro, if desired
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Steps
1
Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
2
Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.
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To make the squash bowls as shown in the photo, cut round winter squash, such as acorn or buttercup, in half; remove seeds and fibers. Cook squash halves as desired before filling, or use uncooked.
Instead of the beer, you can use 1 1/2 cups water mixed with 1 1/2 teaspoons vegetable or chicken bouillon granules.
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