Stuffed Dishes Archives - Lowcountry Cuisine Magazine

Ingredients

• 2 buttercup squash (can substitute acorn squash)
• ¼ cup olive oil
• 1/3 cup leeks
• ½ of one diced red onion
• ½ of one diced red pepper
• 2 small red potatoes, cubed
• 3 tablespoons butter
• 1½ cups heavy cream
• 1 cup corn
• 1 cup chopped green beans
• 1 tablespoon thyme
• Grated Parmesan
• Salt and pepper to taste