Mexican Squash Skillet

INGREDIENTS:

2 delicata squash OR 2 medium or 1 large sweet potatoes, OR 1 small or 1/2 large butternut squash

1 onion, thinly sliced

2 cloves garlic, minced

2-3 sweet or green peppers, de-seeded and chopped

coconut oil, butter, olive oil or ghee

salt and pepper

ground cumin, smoked paprika, chili powder

hot pepper or cayenne (optional)

optional other ingredients: 1 can or 1 cup cooked black beans, 1 cup cooked rice, 1/2 cup sweet corn (fresh or frozen), chopped cooking greens such as spinach, kale, etc.

Toppings: grated cheese, salsa, sour cream, chopped lettuce or arugula, chopped cilantro

Warmed wraps

METHOD:

For delicata squash, cut in half, remove seeds, and chop into small chunks or half moons.

For sweet potatoes, wash and scrub skins and and cut into 1 inch chunks. (May peel if desired.)

For butternut, cut in half, remove seeds, peel, and cut into 1 inch chunks.

In large heavy skillet, saute onion in choice of fat over medium heat until tender, a few minutes. Add cumin, smoked paprika, chili powder to your liking (a good dash of each is nice). Add garlic and prepared squash. Reduce heat to medium low and saute until almost tender, about 5-10 minutes. (Can add some broth, water, or orange juice and cover with lid to soften squash easily, and without constant stirring.)

Add peppers and any optional ingredients, such as beans, corn, greens, etc. Cook another few minutes until everything is hot and tender. Add salt and pepper. Taste and adjust seasoning as necessary.

Serve with optional toppings in bowls or in warm tortillas.