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Colache
YIELD Makes 6 to 8 servings
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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 pepper |
PREPARATION:
- 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.
This recipe appears in:
Southwestern
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