How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Butternut Squash with Hominy, Corn and Bell Peppers?

You need 7 ingredients. The key ingredients include: 3 tablespoons butter, 3/4 cup finely chopped red bell pepper, 1/2 cup finely chopped green bell pepper, 2 cups 1/2-inch pieces peeled butternut squash, and more.

Is Butternut Squash with Hominy, Corn and Bell Peppers suitable as vegetarian?

Yes, Butternut Squash with Hominy, Corn and Bell Peppers falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Butternut Squash with Hominy, Corn and Bell Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash with Hominy, Corn and Bell Peppers

Name: Butternut Squash with Hominy, Corn and Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3/4 cup finely chopped red bell pepper; 1/2 cup finely chopped green bell pepper; 2 cups 1/2-inch pieces peeled butternut squash; 1 15-ounce can whole golden hominy, rinsed, drained; 1 cup frozen corn kernels, thawed; 1/3 cup chopped fresh cilantro

Try this homemade Butternut Squash with Hominy, Corn and Bell Peppers recipe the whole family will love. Made with butter, red bell pepper, green bell p…

This Butternut Squash with Hominy, Corn and Bell Peppers relies on simple, everyday ingredients such as butter, frozen corn kernels, thawed and chopped fresh cilantro. It comes together quickly and makes 4 servings, at about 969 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

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Quick Info

Servings
4 servings
Calories
969 kcal
Category
Vegetarian

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Butternut Squash with Hominy, Corn and Bell Peppers

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