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.


Makes 6 to 8 servings


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


  1. 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.

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