Instructions: 1. Heat oil in large saucepan or Dutch oven until hot. Add onions; cook 2-3 minutes, stirring frequently. Add onions; cook 2-3 minutes, stirring frequently. Add garlic; cook and stir 1 minute.

2. Stir in all remaining ingredients except corn. Bring to boil. Reduce heat; partially cover. Simmer 20 minutes or until squash is tender.

3. Add corn; cook 5-8 minutes or until corn is tender.

5 (1.5-cup) servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.