I had bought both yellow squash and zucchini which I used for this recipe plus other vegetables, we like. I must have used more of the spice than I thought because it was quite spicy. I thought it was fine though.
This makes a colorful dish for the table. It doesn’t always happen but I like when the table is attractive because of the food. This is a dish that lights up the area.
Southwestern Squash Sauté
3 tablespoons olive oil
1 medium onion, diced
salt to taste
1 medium red bell pepper, cored, seeded and diced
3 small or two medium zucchini and/or summer squash, cut into 1/2-inch dice
1 cup corn kernels (mine were frozen but canned or fresh can be used)
Freshly ground black pepper, to taste
1/2 teaspoon ground cumin
1/4 teaspoon chili po…