Summer Squash With Southwestern Flavors Recipes

SUMMER SQUASH CASSEROLE WITH GREEN CHILES

Steps:

• Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
• Heat butter and oil over medium-high heat in a large sauté pan.
• Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
• Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
• Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
• Pour half the mayonnaise mixture over the bottom of the prepared dish.
• Transfer squash mixture to the prepared baking dish.
• Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
• Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
• Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.

SOUTHWESTERN SUMMER SQUASH CASSEROLE

Steps:

• Bring a pot of water to a boil over medium heat. Add corn, cover, and return to a boil. Cook until tender, 5 to 7 minutes. Drain, remove kernels with a sharp knife, and discard cob.
• While corn is cooking, remove stems from squash, cut into chunks, and remove and discard seeds.
• Place corn, squash, mixed vegetables, onion, and jalapeno pepper into a gallon-sized resealable plastic bag. Add olive oil and seasoning blend, close the bag, and toss until vegetables are well coated.
• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain on a paper-towel lined plate.
• Meanwhile, arrange a single layer of chips in the bottom of the prepared baking pan. Crush remaining chips until you have 3 1/2 cups; set aside.
• Combine 1 1/2 cups Mexican cheese, mayonnaise, evaporated milk, eggs, cayenne pepper, salt, and black pepper in a large bowl; beat with an electric mixer until well combined. Stir in vegetables and toss well. Add 2 cups crushed chips and toss again until well mixed. Stir in cooked chorizo until blended, and pour into the pan on top of the chips.
• Combine remaining 1 1/2 cups of chips with remaining 1 cup Mexican cheese in a small bowl. Sprinkle across top of casserole. Cover with aluminum foil and place pan on a rimmed baking sheet to catch drippings.
• Bake in the preheated oven for 40 minutes. Remove foil and bake until top is browning and bubbling, about 15 minutes more. Remove from the oven and let sit for at least 10 minutes before serving.

SUMMER SQUASH WITH SOUTHWESTERN FLAVORS

Steps:

• In a fry pan over medium heat, warm olive oil. Add the squash and sautee until they just color slightly. Add the tomatoes onions garlic chili cumin and sea salt. Increase the heat to medium high and cook until squash is tender crisp, a few min more Remove pan from heat and stir in lime juice. Taste and adjust seasonings with chili cumin salt or lime juice. Sprinkle with cilantro and serve

SOUTHWESTERN SUCCOTASH

Steps:

• Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
• Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
• Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.

SUMMER SQUASH MEDLEY

Steps:

• In a small skillet, saute the yellow squash, zucchini and onion in butter until crisp-tender; add the remaining ingredients. Cook and stir until vegetables are tender.