Prep Time: 15 minutes

Cooking Time: 10 minutes

Special Tools: nothing

Feeds: 6 to 8 people

 

1 ea.                butternut squash

1 ea.                red pepper

½  ea.              red onion

1 ea.                corn

1 tsp.               brown sugar

4 tbsp.                        canola oil

1 tsp.               nutmeg

1 tbsp.                        fresh chopped sage

TT                   S&P

 

• Place a pot of water on to boil, season with salt
• Peel the butternut squash, remove the seeds from the cavity
• Cube the squash into roughly equal ½ inch cubes
• Peel and chop the onion into medium dice
• Core and chop the red pepper into medium dice
• Husk the corn, then carefully cut away the kernels, I like to cut the corn in half first so it stands flat and is more manageable
• Place the squash in the water and cook until firm, but fork tender, 4-5 minutes, when ready, drain
• Meanwhile, heat a large pan to high heat, add the oil
• Then sauté the chopped onions, about 1 minute, then add the red peppers, followed by the corn and finally the squash
• Saute until the squash lightly browns, then add the brown sugar, nutmeg, and the sage
• Adjust the seasoning and serve!

 

Who’s hungry?