New World Skillet (Cheap Eats)

Around the beginning of the recession, our grocery store started featuring $15 dinner specials. Buy these 4 items totaling under $15 and you have dinner for four. Of course like any cheapskate worth the label, I scoff at that. I can make dinner for four for $5 without breaking a sweat! (leaves more in the checking account for splurging on the $50 dinners.)

The following dish is improvised, mostly pantry-based, and cheap as heck if the squash is on sale. It’s also fast and simple to throw together after work. I called it New World Skillet because most of the ingredients (corn, squash, tomatoes) are native to the Americas. An interesting name encourages kids to give it a try (or at least provides some dinner conversation). We served over rice, but it could also be a burrito or enchilada filling. Actually, I had the leftovers for breakfast and that was pretty yummy too.

New World Skillet

1 tsp. vegetable oil

1 small butternut squash, peeled and cut into about ½ inch dice

1 medium onion, chopped

1-2 cloves garlic, minced

1 can corn

1 can black beans, drained and rinsed (if you don’t rinse, everything turns gray, ick.)

28-oz can diced tomatoes

Chili powder, about 1 tsp or to taste

Oregano, about ½ tsp

Cumin, about ½ tsp or to taste

Tabasco sauce or similar, to taste (2 shakes is good for my kids.)

(optional) red pepper flakes, for adult diners, about ¼ tsp.

Salt and pepper

Heat oil in large nonstick or cast-iron skillet over medium or med-low heat. Add squash and sauté about 3-4 minutes. Add onion, chili powder, oregano, cumin and oregano. Cook a couple of minutes more and add garlic. Continue to cook until squash is soft. Add corn, reserving the liquid to add moisture to skillet if needed, beans, and tomatoes. Add optional red pepper flakes. Cover and cook about 10 minutes until flavors are blended. Taste and add Tabasco, salt and pepper. Cook another few minutes to blend flavors.

Serve over rice or with corn tortillas. Kids may want to add sour cream.

Serves 4.