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
Butternut squash, peeled, seeded, and cut into 3/4-inch cubes
Medium onion, chopped
Garlic clove, minced
14 1/2 ounce can fire roasted diced tomatoes
Green pepper, seeded and cut into 1 inch dice
2 to 3
Ears of fresh corn, cut from the cob
each oregano and cumin
Salt and pepper to taste
In This Recipe
Heat oil in a large skillet over medium heat. Add Squash, onion, and garlic; cover and cook, stirring once or twice, for 5 minutes.
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.
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.