Chop <quantity>2</quantity> tomatoes

Peel and coarsely grate <quantity>1</quantity> medium piece of butternut squash

Chop <quantity>5</quantity> basil leaves

Finely dice <quantity>¼</quantity> of a red chili

Blend <quantity>1<unit>can</unit></quantity> of drained sweet corn with <quantity>2<unit>tbsps</unit></quantity> of milk until smooth

Add <quantity>1<unit>tbsp</unit></quantity> of butter to a preheated medium pot. Add <quantity>½<unit>cup</unit></quantity> of diced onion

Add <quantity>½</quantity> diced red bell pepper and <quantity>½</quantity> diced green bell pepper. Add the chopped tomato

Add the grated squash and sautée until soft. Remove from the heat

Add the blended corn and <quantity>8<unit>tbsp</unit></quantity> of milk

Add the sliced chili and salt to taste

Add black pepper and grate nutmeg to taste

Transfer to a casserole

Add the chopped basil and stir to combine

Grate mozzarella cheese to taste and stir to combine. The humita is ready

You can use it as filling to your empanadas or take it to the oven with more cheese on top to serve as a side dish, it's delicious!