Source: The following recipe from Enduring Harvests, ©1995 by E. Barrie Kavash was contributed by Marilyn Helton.

This zesty vegetable side dish is a combination of seasonal, colorful peppers, corn, and acorn squash.

Servings

4 tbsp Butter,w/canola oil, tub
1 large onion , chopped
2 acorn squash , cubed
1 medium red bell peppers , roasted, seeded & chopped
4 cup Corn, whole kernel, canned
0.5 cup chopped parsley , chopped fine
1 pinch salt and pepper
0.5 cup chicken broth, low sodium , if needed

1 Warm butter or oil in a large frying pan over medium heat.
2 Quickly sauté the onion for 3 to 5 minutes, stirring to cook evenly.
3 Add the squash and chopped pepper, stirring to blend well, and cook for an additional 5 minutes. Stir occasionally to keep mixture from sticking.
4 Add the corn, the remaining seasonings, and liquid, if needed.
5 Blend thoroughly, lower heat, cover, and cook for 10 to 15 minutes, stirring once or twice.
6 Serve hot and enjoy.

Note: Roasted and peeled peppers are not only more flavorful, but much more digestible. This zesty vegetable side dish is a perfect complement to roast meat and frybread. A combination of seasonal, colorful peppers may be roasted and added for savory flavor and to turn up the heat, if desired.