Farmer’s cheese is a mild curd cheese (like cottage cheese) with most of the liquid whey pressed out. It can be eaten on its own or used in cooking. Queso fresco, a crumbly, Mexican cheese, has a similar texture and a slightly salty taste.
- 1 Tbs. olive or canola oil
- 2 1/2 lbs. butternut squash, peeled and cut into 3/4-inch chunks (about 5 cups)
- 1/2 red onion, diced (about 3/4 cup)
- 1 cup evaporated milk, or plain soymilk
- 3 Tbs. finely chopped fresh oregano
- 1 tsp. salt
- 1 large red bell pepper, cut into 1-inch dice (about 11/2 cups)
- 1 cup frozen green peas
- 3 cloves garlic, minced (about 1 Tbs.)
- 1 1/2 cups fresh or frozen corn
- 2/3 cup farmer's cheese, queso fresco or crumbled feta cheese
- 1 Tbs. fresh lime juice
Heat oil in large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often. Stir in evaporated milk, oregano and salt. Bring to a boil, reduce heat to low, and cover. Simmer 10 minutes, stirring once.
Add bell pepper, peas and garlic, cover, and simmer 5 minutes. Stir in corn and cheese, and simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice and freshly ground pepper to taste. Serve hot.
- Calories: 273
- Carbohydrate Content: 42 g
- Cholesterol Content: 28 mg
- Fat Content: 9.5 g
- Fiber Content: 7 g
- Protein Content: 10 g
- Saturated Fat Content: 5 g
- Sodium Content: 562 mg
- Sugar Content: 13 g