Butternut Stew with Tofu, Corn and Pine Nuts

== Ingredients ==
* 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
* ½ tsp white pepper
* 4 cups water
* 2 Tbsp chicken-flavored broth powder
* 4 Tbsp olive oil
* 1 lb firm tofu, diced
* ¼ cup all-purpose flour
* ½ cup pine nuts
* 2 scallions, minced, for garnish
== Directions ==
# Place corn in blender or food processor, and purée until coarse. 
# Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder. Bring to a boil over medium heat, and cook until squash is tender.
# Meanwhile, heat large skillet over medium heat, and add oil. 
# Toss diced tofu in flour, and sauté until browned on all sides. 
# Add pine nuts, and sauté 1 minute more. 
# When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes. Remove from heat, garnish with scallions and serve.
Category:Butternut squash Recipes
Category:Corn Recipes
Category:Firm tofu Recipes
Category:Pine nut Recipes
Category:Stew Recipes
Category:Butternut squash Side Dish Recipes
Category:Butternut squash Soup Recipes