YIELD Makes 6 to 8 servings
Pumpkin is the traditional squash used in this dish, but butternut squash has a less stringy texture and is easier to cut and peel. This is a colorful harvest dish to serve with roast turkey.
INGREDIENTS
2 tablespoons vegetable oil 1 butternut squash (about 2 pounds), peeled, seeded and diced 1 medium onion, coarsely chopped 1 clove garlic, minced 1 can (14-1/2 ounces) diced tomatoes, undrained 1 green bell pepper, seeded and cut into 1-inch pieces 1 can (14-1/2 ounces) whole kernel corn, drained 1 canned green chile, coarsely chopped (optional) 1/2 teaspoon salt 1/4 teaspoon black pepperPREPARATION:
- Heat oil in large skillet over medium heat. Add squash, onion and garlic; cook 5 minutes or until onion is tender. Add tomatoes with juice and bell pepper to skillet. Bring to a boil over high heat. Cover; reduce heat and simmer 15 minutes. Add corn, chile, if desired, salt and pepper. Simmer, covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most of liquid has evaporated.