Sweetmeat Squash with Onions and Corn

  • Servings: 2
  • Prep Time: 5m
  • Cook Time: 23m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 4 cups Sweetmeat squash (or other Winter squash) cut into 1/2″ cubes
  • 1 red onion, sliced
  • 1 cup frozen corn
  • 2 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. thyme
  • 1/2 tsp. Garam Masala


Step 1

Heat olive oil in a skillet and saute onion until they’re translucent. Add the squash, seasonings, and garlic and cook on medium-high for about 3 minutes, stirring occasionally. Add the corn, cover, and reduce heat to low. Cook for 20 minutes, or until squash is tender.

Step 2

This is a simple side dish to make. We got about 16 cups of squash from one Sweetmeat. I cooked this same dish the next night and I still have a lot of squash left over.

Bon Appetit!

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