3lbwhole butternut squashstemmed, peeled, seeded, and cut into 1-inch chunks
4-5ouncesfeta cheesecrumbled or cut into small cubes
Instructions
Heat the olive oil in a large pot over medium heat. Add the onions (and a generous pinch of salt and pepper) and sauté until softened and translucent in color. Add the garlic and saute for an additional 30 seconds or until fragrant. Add frozen peas, corn, and tomatoes and cook for 3 to 4 minutes, stirring frequently.
Add the chopped butternut squash and reduce heat to low. Cover the pot and let cook for 20-30 minutes, until squash has become soft and slightly chunky. If necessary, you can add a splash of water or chicken broth as it is cooking.
Five to ten minutes before serving, add the feta cheese and gently stir to combine. Season to taste with salt and pepper. Serve.