Ingredients

• 3 tablespoons butter
• 3/4 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 2 cups 1/2-inch pieces peeled butternut squash
• 1 15-ounce can whole golden hominy, rinsed, drained
• 1 cup frozen corn kernels, thawed
• 1/3 cup chopped fresh cilantro

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Instructions

1. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.