Butternut Squash with Hominy Corn and Bell Peppers

(from fearama’s recipe box)

Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people

Categories: Bulk Bases

Ingredients

  • 1 tablespoons butter
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green bell pepper
  • 1 cups 1/2-inch pieces peeled butternut squash
  • 1 7-ounce can whole golden hominy, rinsed, drained
  • 1/2 cup frozen corn kernels, thawed
  • 1/8 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.

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