Squash nosh: elegant twists on an old favorite.(Food: easy and healthful recipes)(Afghani Squash Casserole)(Butternut Stew with Tofu, Corn and Pine Nuts)

Butternut Stew with Tofu, Corn and Pine Nuts

SERVES 8

This stew can be served in a bowl or on a plate with brown rice and black beans.

 
4 cups frozen Silver Queen or other 
  sweet corn kernels, thawed 
4 cups peeled and diced butternut 
  squash 
2 cloves garlic, minced 
1 tsp. salt 
1/2 tsp. white pepper 
4 cups water 
2 Tbs. chicken-flavored broth 
  powder 
4 Tbs. olive oil 
1 lb. firm tofu, diced 
1/4 cup all-purpose flour 
1/2 cup pine nuts 
2 scallions, minced, for garnish 

1. Put corn in a blender or food processor, and pur6e until coarse. Transfer corn to a heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat. Cook until squash is tender, about 8 minutes.

2. Meanwhile, heat a large skillet over medium heat, and add the oil. Toss diced tofu in flour, and saut6 until browned on all sides. Add pine nuts, and saute for 1 minute more. When the squash is tender, add the tofu and pine nuts, stir and continue cooking for 5 minutes. Remove from heat, garnish with scallions and serve.

PER SERVING: 260 CAL; 10G PROT; 14G TOTAL FAT (2G SAT. FAT); 29C CARB; 0MG CHOL; 580MG SOD; 4G FIBER; 4G SUGARS