Colache

2 tablsepoon vegetable oil
1 Butternut Squash peeled, seeded and diced
1 medium onion, coarsley chopped
1 clove garlic, minced
16 ounce canned tomatoes, undrained
1 green pepper, seeded, cut into 1-inch cubes
14 ounce can whole kernal corn
1 green chili, coarsley chopped (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in large skillet over medium heat. Add squash, onion, and garlic; cook for 5 minutes or until onion is tender.
Coarsley chop tomatoes; add tomatoes and bell pepper to skillet. Bring to a boil over high heat. cover; reduce heat and simmer 15 minutes.
Add remaining ingredients. Simmer covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most liquid has evaporated.
Suggestions: If your dish is taking too long, try adding the green pepper late in the stage for it to retain color better. This is a very attractive dish. Also suggest using fresh or frozen corn instead of canned for appearance and taste.

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