Mexican Butternut Squash and Corn Saute

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  • Serves
Author Notes

Cooked on the stove high, this straightforward side dish would be ideal for taco or fajita night. It is far a healthy aggregate of cubed butternut squash, tomatoes, corn and green peppers. The cumin and oregano give it a South of the Border flair. —lakelurelady


  • 2 tablespoons

    Vegetable Oil

  • 1

    Butternut squash, peeled, seeded, and lower into 3/4-experience cubes

  • 1

    Medium onion, chopped

  • 1

    Garlic clove, minced

  • 1

    14 1/2 ounce can fire roasted diced tomatoes

  • 1

    Green pepper, seeded and lower into 1 experience cube

  • 2 to three

    Ears of unique corn, lower from the cob

  • 1/2 teaspoon

    every oregano and cumin

  • Salt and pepper to taste

  1. Warmth oil in a mountainous skillet over medium warmth. Add Squash, onion, and garlic; quilt and cook, stirring a pair of times, for 5 minutes.
  2. Add tomatoes and bell pepper. Quilt; lower warmth and simmer quarter-hour. Add corn, salt, oregano, and cumin. Quilt and simmer 5 minutes or unless squash is gentle. Amplify warmth to high, repeat, and cook unless many of the liquid has evaporated, 3 to 4 minutes.

I basically had been a severe cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook writer and trainer on the CIA. My first worship is French cooking but I additionally trace the importance of unique local ingredients. The freshest ingredients seasoned correct and ready with worship will end result within the suitable meal.

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