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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
Difficulty
Easy	Intermediate	Difficult

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.

Rating:
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 5.4 Fat, 1.7 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 Butter,w/canola oil, tub 1.0
1 each large onion 2.0
2 each acorn squash 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 chicken broth, low sodium

Directions

Warm butter or oil 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 liquid, if needed.
Blend thoroughly, lower heat, cover, and cook for 10 to 15 minutes, stirring once or twice.
Serve hot and enjoy.