Mexican Butternut Squash and Corn Saute

October 6, 2013

Author Notes: Cooked on the stove top, this easy side dish would be perfect for taco or fajita night. It is a healthy combination of cubed butternut squash, tomatoes, corn and green peppers. The cumin and oregano give it a South of the Border flair.lakelurelady

Serves: 6


  • 2 tablespoons Vegetable Oil
  • 1 Butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 1 Medium onion, chopped
  • 1 Garlic clove, minced
  • 1 14 1/2 ounce can fire roasted diced tomatoes
  • 1 Green pepper, seeded and cut into 1 inch dice
  • 2 to 3 Ears of fresh corn, cut from the cob
  • 1/2 teaspoon each oregano and cumin
  • Salt and pepper to taste
In This Recipe


  1. Heat oil in a large skillet over medium heat. Add Squash, onion, and garlic; cover and cook, stirring once or twice, for 5 minutes.
  2. Add tomatoes and bell pepper. Cover; reduce heat and simmer 15 minutes. Add corn, salt, oregano, and cumin. Cover and simmer 5 minutes or until squash is tender. Increase heat to high, uncover, and cook until most of the liquid has evaporated, 3 to 4 minutes.

More Great Recipes:
Mexican|Corn|Cumin|Oregano|Vegetable|Serves a Crowd|Make Ahead|Spring|Fall|Side

Reviews (2) Questions (0)

2 Reviews

Kristen October 18, 2013
This looks delicious! A great recipe to usher in fall, but not say completely good-bye to summer!
Author Comment
lakelurelady October 22, 2013
Thanks Kristen.