(Serves 6-7)
Ingredients:
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2 tblsp vegetable oil
1 Butternut Squash OR small Pumpkin (about 2 lbs) peeled, seeded,
and diced
1 medium onion, coarsley chopped
1 clove garlic, minced
16 oz canned tomatoes, undrained
1 green pepper, seeded, cut into 1" cubes
14 oz can whole kernal corn
1 green chili, coarsley chopped (optional)
1/2 tsp salt
1/4 tsp pepper
Instructions:
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Heat oil in large skillet over medium heat. Add squash, onion, and
garlic; cook for 5 minutes or until onion is tender.
Coarsley chop tomatoes; add tomatoes and bell pepper to skillet. Bring
to a boil over high heat. cover; reduce heat and simmer 15 minutes.
Add remaining ingredients. Simmer covered, 5 minutes or until squash is
tender. Uncover; increase heat to high. Continue cooking a few minutes
or until most liquid has evaporated.
Note:
-----
Pumpkin is the traditional squash used in this dish, but butternut is
less stringy and easier to cut an peel.
My Notes:
---------
I used butternut, and it was yummy. Also used more garlic. It took me
a bit longer to cook than the recipe indicates. I didn't have whole
tomates, but crushed which probably made a liquid difference. My squash
may have been cubed a bit big, too. So if you dish is taking long, I
suggest adding the green pepper late in the stage for it to retain color
better. This is a very attractive dish. I would also suggest using
fresh or frozen corn instead of canned for appearance and taste.
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