Corn and Squash Sauteeasy prep time 15 mins | cook time 30 mins | SERVINGS 6
2 tablespoons LaFe Vegetable Oil
1 Butternut squash, peeled, seeded, and cut into
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
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.
Combine bell pepper and tomatoes. Cover; raise heat for 15 minutes and simmer. Add corn, salt, cumin, and oregano.
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.