Name: Butternut Squash with Hominy, Corn and Bell Peppers
Yield: Serves 6
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

Recipe information

Yield
Serves 6

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

Preparation

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

TagsBell Pepper Vegetable Butternut Squash Squash Hominy Rice & Grains Corn Cilantro Herbs & Spices Side Dinner Vegetarian Gluten Free Nut Free Easy Fall Bon Appétit

Recipe notes

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