Squash-Corn Medley

Ingredients

• 2 cups shredded, peeled butternut squash, carrots, or parsnips
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 2 tablespoons margarine or butter
• 1 8-ounce can whole kernel corn, drained
• 1/2 cup shredded process Swiss cheese (2 ounces)
• 2 tablespoons chopped pimiento
• 2 tablespoons chopped pecans or walnuts

Instructions

1. In a medium saucepan cook squash, onion, and green pepper, covered, in margarine or butter for 3 to 4 minutes or till tender. Stir in corn, shredded cheese, and pimiento. Heat through. Sprinkle with chopped nuts.
2. Microwave directions: In a 1-quart casserole combine squash, onion, green pepper, and margarine or butter. Micro-cook, covered, on 100% power (high) for 4 to 6 minutes or till tender. Stir in corn, shredded cheese, and pimiento. Cook, covered, on high for 2 to 4 minutes or till heated through, stirring once. Sprinkle with chopped nuts.