Mexican Butternut Squash and Corn Saute
Ingredients
- 2 tablespoons Vegetable Oil
- 1 Butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 1 Medium onion, chopped
- 1 Garlic clove, minced
- 1 14 1/2 ounce can fire roasted diced tomatoes
- 1 Green pepper, seeded and cut into 1 inch dice
- 2 to 3 Ears of fresh corn, cut from the cob
- 1/2 teaspoon each oregano and cumin
- Salt and pepper to taste
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