Corn and Squash Saute No ratings yet.


easy prep time 15 mins | cook time 30 mins | SERVINGS 6

Ingredients

    2 tablespoons LaFe Vegetable Oil
    1 Butternut squash, peeled, seeded, and cut into
    3/4-inch cubes
    1 Medium onion, chopped
    1 Garlic clove, minced
    1 14 ounce can fire roasted diced tomatoes
    1 Green pepper, seeded and cut into 1 inch dice
    1 can LaFe Corn Kernels
    1/2 teaspoon each oregano and cumin
    Salt and pepper to taste

Directions

  • STEP ONE

    Heat oil over medium heat in a large skillet. Add the squash, onion , and garlic, then cover and cook for 5 minutes, stirring once or twice.

  • STEP TWO

    Combine bell pepper and tomatoes. Cover; raise heat for 15 minutes and simmer. Add corn, salt, cumin, and oregano.

  • STEP THREE

    Cover and simmer for 5 minutes or until the squash is soft. Increase to high heat, uncover, and cook 3 to 4 minutes until most of the liquid has evaporated.