Our first time cooking a butternut squash, and it’s a new favorite!!
Mayan Vegetable Stew
2 Tbs. vegetable oil
1 large clove garlic, crushed
1-1/4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 red bell pepper, seeded and diced
2 zucchini, diced
1 cup corn kernels, or about 2 cobs, cut fresh off the cob
1 lb. canned black beans, rinsed and drained
3 small tomatoes, diced
1/8 tsp. cayenne, or more to taste
1/2 cup fresh cilantro, chopped
Heat oil in a heavy nonstick skillet over medium high heat. Stir in garlic and squash. Cook about 5 minutes, stirring frequently, until squash begins to soften. Reduce heat to medium. Stir in red bell pepper, zucchini, cumin, cayenne, orange zest, and salt to taste. Cook 4-5 minutes, stirring occasionally, until squash and peppers are tender. Stir in corn, beans and tomatoes and cook about 3 minutes, or until heated throughout. Add cilantro and additional salt to taste just before serving.
I found the recipe here: Meals For You