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Side Dish
Mexican
4 - 6 servings
0 minutes
10 minutes
1/4 cup butter
1/2 cup onion, chopped
1 clove organic garlic, minced
6 cups Tatuma Squash, cubed
1 organic red bell pepper, cored
1 cup corn kernels
1/2 cup Anaheim pepper, 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 peppers, 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.
