2 tablespoons olive oil
1 sweet onion, diced
1 green bell pepper, cored and diced
1 large butternut squash, peeled and diced
1 pie pumpkin, peeled and diced
1 lb fresh green beans, cut in ¼-inch pieces
4 large tomatoes, diced
2 jalapeno peppers
1 teaspoon cumin
½ teaspoon oregano
2 cups crushed tomatoes (fresh tomatoes chopped and cooked down)
Salt and pepper to taste
1. In a large, heavy saucepan, combine olive oil and onion over high heat. While stirring, sauté 3 minutes.
2. Add vegetables. Continue cooking 20 minutes.
3. Add diced tomatoes. Cook until tomatoes release juices and mixture begins to bubble. Stir in peppers, cumin, oregano, and crushed tomatoes. Reduce heat to medium; cook 15 minutes or until squash is tender
4. Add salt and pepper. Serve.
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