| 3 | md | Butternut squash; (about 4 pounds) |
| 1/4 | c | Olive oil |
| 2 | | Cloves garlic; peeled and chopped |
| 2 | md | Onions; chopped (about 2 1/2 cups) |
| 2 | lg | Tomatoes; peeled, seeded, and chopped |
| 1 1/2 | tb | Chopped fresh oregano or 1 tsp. dried oregano |
| 1 | tb | Coarse salt |
| 1/4 | ts | Ground white pepper |
| 2 | | Ears corn; husked, with kernels cut off the cob, or about 2 cups frozen corn kernels |
| 1 | c | Fresh or frozen peas |
| | GARNISH |
| 1 | | Ear corn; cut crosswise into 1/2-inch sections, and blanched (See NOTE below) |
| | ONION RELISH |
| 4 | lg | Onions; (about 3 pounds) |
| 1 | tb | Coarse salt |
| 1 | | Or 2 fresh jalapeno peppers; seeded and julienned |
| 1/4 | c | Pitted Kalamata olives; (olives sliced) |
| 1/4 | c | Olive oil |
| 1/4 | c | Red-wine vinegar |
| | Freshly ground white pepper |
