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Serves
6
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
Ingredients
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
Instructions
- 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.
- 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.
