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Corn and Squash Velvet
Recipes
Corn and Squash Velvet
9 servings
1 hour total (Active 15 minutes)

Ingredients

  • 1 lb yellow squash, coarsely chopped
  • 1 bag frozen corn kernels (15–16 oz)
  • 1 cup prediced yellow onions
  • 2 tablespoons unsalted butter
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon sriracha
  • 1 cup heavy whipping cream
  • Cooking spray

Steps

    1. Preheat oven to 350°F. Chop squash (about 4 cups). Place in large microwave-safe bowl with corn and onions. Cover; microwave on HIGH for 8–10 minutes or until corn is thawed and squash is tender when pierced with a fork. Squeeze water from mixture, draining very well.
    2. Place vegetable mixture into blender (or food processor bowl) with remaining ingredients; blend until smooth. Coat 9-inch square baking dish with spray; pour mixture into dish. Bake 30–35 minutes or until hot and mixture has set in center. Let stand 10 minutes to cool before serving.

Amount per ⅑ recipe serving: Calories 180, Total Fat 13g, Sat Fat 8g, Trans Fat 0g, Chol 45mg, Sodium 200mg, Total Carb 16g, Fiber 2g, Sugars 6g, Protein 3g, Calc 4%, Vitamin A 15%, Vitamin C 10%, Iron 2%