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
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.