This colache recipe is a mixed squash and corn recipe. Pan cooked in butter with added tomatoes and onions, the vegetables are seasoned to taste and great with meats or roasts.
1 Small, chopped
Ears of corn
1⁄4 Cup (4 tbs)
Wash squash and cut in small pieces; cut corn kernels from the cob; skin tomatoes and cut in cubes.
Heat butter in a saucepan, stir in onion, and cook until limp but not brown.
Add squash, corn, tomatoes, salt, and pepper.
Cover and cook over a low heat for 30 to 40 minutes, stirring occasionally.