Mexican Butternut Squash And Corn Saute

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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