Mexican Butternut Squash and Corn Saute

    • 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.