Butternut Squash with Hominy, Corn and Bell Peppers

• 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

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

butter, red bell pepper, green bell pepper, butternut squash, golden hominy, corn kernels, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/butternut-squash-with-hominy-corn-and-bell-peppers-4802 (may not work)