Make Ahead

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
Ingredients
  • 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
Directions
  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.

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  • lakelurelady
    lakelurelady
  • Kristen
    Kristen
Review
I have been a serious cook from the time I first took an introductory course in French Cooking from a professional chef and cookbook author. 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.