Make Ahead

Mexican Butternut Squash and Corn Saute

October  6, 2013
1 Ratings
  • Serves 6
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • lakelurelady
  • goldscout91
  • Kristen
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

3 Reviews

goldscout91 February 5, 2020
I served this over a year ago with butternut squash and corn from a local farmer. I served it to two friends and their kids. I have shared several times since. I think about this recipe all the time. I share with people at the farm looking for something new to do. It inspired me to serve my homemade chili over butternut squash instead of rice. I will be making this again and again. It is great as a main or side. I don't see how to give it a star rating, but it gets 5 stars from me!
Kristen October 18, 2013
This looks delicious! A great recipe to usher in fall, but not say completely good-bye to summer!
lakelurelady October 22, 2013
Thanks Kristen.