In a hot cast iron skillet on high heat, add corn, red pepper, green pepper, onion, and cumin. Saute for five minutes until vegetables are slightly blackened. Add squash, olive oil, butter and garlic and saute an additional minute. Reduce heat to medium-high, add chicken broth and black pepper. Cook 3-5 minutes or until heated through, stirring frequently.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 24 (24%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3mg||1 %|
|Sodium 74.1mg||3 %|
|Potassium 378.8mg||10 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 14.7g|
|Protein 3.9g||6 %|
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Calories per serving: 100
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