Corn and summer squash stew - Recipe Marathon #2

I had some squash left over and I used them for the following mixed vegetable dish. It was served with rice, and sauted turkey sausage slices on top.

Corn and summer squash stew

3 small summer squashes
1 cup (after chopped) mushrooms
2-3 tbs oil
4 cups corn
1 cup tomato sauce (I used RAGU original)
1 tbs chopped fresh basil
1 tbs dill (less if dried)
salt, pepper to taste

Slice the squashes very thin, chop the mushrooms, then saute the two in the oil until softened. I used a flavoured oil that I kept from a jar of Italian antipasto of mixed mushrooms, five different kinds they were if I remember well. It definitely added to the total experience. Now add the corn, a bit of water if necessary and let it simmer a while. Finally add the tomato sauce, the fresh basil, adjust the taste (sometimes a little sugar helps, too) and let it simmer until the sauce thickens and the flavours meld.

If you don't have ready made tomato sauce at hand, you can first saute some chopped onions and garlic, and instead of the sauce then use diced tomatoes. A little extra rosemary and thyme will add to the aroma as well.