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.