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Oklahoma Corn and Squash Pawnee
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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 158.0
Total Carbs 22.5 g
Dietary Fiber 3.5 g
Sugars 7.1 g
Total Fat 5.4 g
Saturated Fat 1.8 g
Unsaturated Fat 0.1 g
Potassium 362.7 mg
Protein 2.8 g
Sodium 345.5 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1 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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Ingredients Directions
  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.

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