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
-
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.