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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Corn and Squash Pawnee

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

A bright medley of sauteed corn, squash, parsley, and roasted red pepper.

Rating:
Prep Time:	10 minutes
Cook Time:	25 minutes
Difficulty:	Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	129.2

Total Carbs	14.8 g

Dietary Fiber	2.6 g

Sugars	6.0 g

Total Fat	5.5 g

Saturated Fat	2.9 g

Unsaturated Fat	0.2 g

Potassium	167.7 mg

Protein	2.5 g

Sodium	310.4 mg

Dietary Exchanges 5.5 Fat, 0.7 Vegetables, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 tbsp salted butter 1.0
1 each large onion 2.0
2 each Squash, summer, all types, fresh, medium 1.0
1 each medium red bell peppers 4.0
4 cup Corn, whole kernel, canned 0.5
0 1/2 cup chopped parsley 1.0
1 pinch salt and pepper 0.5
0 1/2 cup cold water

Directions

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