Butternut Squash with Hominy, Corn and Bell Peppers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 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 |
Directions:
1. 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.
|
|