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