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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.

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
1 Fat , 1 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 in a large frying pan over medium heat. Quickly sauté the onion for 3 to 5 minutes, stirring to cook evenly.
  2. Add the squash and chopped pepper, stirring to blend well, and cook for an additional 5 minutes. Stir occasionally to keep mixture from sticking.
  3. 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.

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