Instructions: Heat oil in large skillet over medium heat. Add squash, onion, and garlic; cook for 5 minutes or until onion is tender.

Coarsley chop tomatoes; add tomatoes and bell pepper to skillet. Bring to a boil over high heat. cover; reduce heat and simmer 15 minutes.

Add remaining ingredients. Simmer covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most liquid has evaporated.

Note:
Pumpkin is the traditional squash used in this dish, but butternut is less stringy and easier to cut an peel.

My Notes:
I used butternut, and it was yummy. Also used more garlic. It took me a bit longer to cook than the recipe indicates. I didnt have whole tomates, but crushed which probably made a liquid difference. My squash may have been cubed a bit big, too. So if you dish is taking long, I suggest adding the green pepper late in the stage for it to retain color better. This is a very attractive dish. I would also suggest using fresh or frozen corn instead of canned for appearance and taste.

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