Ingredients
3 TBLS butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 1/2 cups 1/2 pieces peeled butternut squash
1 15 ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup fresh cilantro
Preparation
Melt 2 TBLS butter in heavy large skillet over medium heat. Add red and green bell peppers. Saute until tender, about 5 minutes. Add squash, stir to blend. Cover, cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover, cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 TBLS butter. Transfer to bowl. serve.
