Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tsp. ground coriander
- 1 tsp. chili powder, preferably Mexican
- 3 cups peeled, cubed winter squash ( 3/4-inch pieces)
- 1/2 tsp. salt, or more to taste
- 1 medium red bell pepper, cut into 3/4-inch squares
- 1 cup frozen corn
- 1 tsp. fresh lime juice
- Fresh cilantro sprigs for garnish (optional)
- 1 tsp. dried oregano
- 1 Tbs. vegetable oil
- 5 scallions, cut into 1-inch pieces
- 1 stalk celery, thinly sliced on diagonal
- 10 large tomatillos (8 oz.), husked, rinsed and quartered
- 2 medium cloves garlic, minced
- =
Directions
In medium saucepan, heat oil over medium heat. Add scallions and celery and cook, stirring occasionally, until softened, about 4 minutes. Add tomatillos, garlic, oregano, coriander and chili powder and cook, stirring occasionally, 4 minutes.
Stir in 1 1/2 cups water, cover, increase heat to high and bring to a boil. Add squash and salt and return to a boil. Reduce heat to medium-low, cover partially and simmer 5 minutes. Stir in bell pepper and continue simmering, partially covered, until squash is almost tender, 3 to 5 minutes.
Stir in corn and simmer, partially covered, until all vegetables are just tender, about 5 minutes. Remove from heat and stir in lime juice and a little more salt if necessary. Serve hot, garnished with cilantro if desired.