About: Southwestern Squash Saute

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1. Set a large skillet over med-high heat. 2. When hot, add 2 T.oil and let it heat. 3. Add the Onion, season with a little salt, and sauté until translucent, about 2 minutes. 4. Add the diced red pepper and a little more salt and sauté for another 1 to 2 minutes. 5. Transfer the pepper and and Onion mixture to a bowl or a plate. 6. Turn the heat to high, add one more T.oil and the Squash. 7. Season with salt and sauté for 3 to 4 minutes, stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is tender (do not over cook).

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rdfs:label	Southwestern Squash Saute
rdfs:comment	1. Set a large skillet over med-high heat. 2. When hot, add 2 T.oil and let it heat. 3. Add the Onion, season with a little salt, and sauté until translucent, about 2 minutes. 4. Add the diced red pepper and a little more salt and sauté for another 1 to 2 minutes. 5. Transfer the pepper and and Onion mixture to a bowl or a plate. 6. Turn the heat to high, add one more T.oil and the Squash. 7. Season with salt and sauté for 3 to 4 minutes, stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is tender (do not over cook).
dcterms:subject	Recipes that need photos Corn Recipes Lime Recipes Zucchini Recipes Squash Recipes Kosher salt Recipes Southwestern Recipes Southwestern Vegetarian
abstract	1. Set a large skillet over med-high heat. 2. When hot, add 2 T.oil and let it heat. 3. Add the Onion, season with a little salt, and sauté until translucent, about 2 minutes. 4. Add the diced red pepper and a little more salt and sauté for another 1 to 2 minutes. 5. Transfer the pepper and and Onion mixture to a bowl or a plate. 6. Turn the heat to high, add one more T.oil and the Squash. 7. Season with salt and sauté for 3 to 4 minutes, stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is tender (do not over cook). 8. Put the peppers and onions back in the pan, and the corn, garlic and chilies, season again with salt and sauté a few minutes more. 9. Season with a few grinds of pepper, and the cumin. 10. Toss in the cilantro, squeeze the lime overall, toss and serve.

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