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Calabacitas/Tatuma Squash
By Melissa's Corporate Chefs


1/4 cup Butter 
1/2 cup Onion chopped 
1 clove Organic Garlic minced 
6 cups Tatuma Squash cubed 
1 Organic Bell Pepper (use Red Bell Pepper) cored 
1 cup Corn Kernels 
1/2 cup Anaheim Chile roasted cored seeded peeled and diced 
2 tablespoons Pico de Gallo Seasoning 
Fresh Ground Pepper to taste 
1 cup Monterey Jack Cheese shredded 


In a large skillet, melt butter over medium heat; add the onion and garlic and sauté for 2 minutes. 

Add the tatuma squash and bell pepper and cook another 2 minutes. 

Stir in the chiles, corn and seasonings; cover, lower heat and simmer until the squash is tender, about 5 minutes. 

Uncover, sprinkle with the cheese and cook, stirring until cheese is melted. Serve immediately.