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Home > Pagan Living > Cauldron Cookbook > Summer Squash, Corn, Pepper Saute Search

Summer Squash, Corn, Pepper Saute

 

Submitted by LyricFox

Ingredients

4 cups sliced summer squash cut into half inch moons
1 small chopped onion
2 small chopped green bell peppers
1 teaspoon minced garlic
1 tablespoon bacon fat (you can use olive oil here)
1 ½ cups frozen corn
1 14 oz can whole tomatoes, drained and crushed
8 tablespoons shredded cheddar cheese
½ teaspoon salt
1 teaspoon Cajun/Creole seasoning
Pepper to taste

Directions

Preheat oven to 350 degrees.

In a large skillet, melt bacon fat and add onion. Saute 2 minutes. Add garlic and saute 1 minute. Add seasonins, bell peppers and squash and saute 3-4 minutes. Add frozen corn and saute 2 minutes.

In four 10 ounce bowls, divide vegetable mixture. Top each bowl with some of the crushed tomato and then the shredded cheese. Place in oven and cook until the cheese is melted and the tomatoes are heated through (about 15 minutes).

Serves 4


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