Thursday, October 22, 2009

Mexican Gray Squash

This last weekend we got Mexican Gray Squash in our Bountiful Baskets. I have only tried it once and it was pretty unimpressive. I was commenting on it when Maria told me how she fixes it. It sounded so good that I had her email the recipe to me. One guess what supper will be tonight!!

May 3, 2010  -  UPDATE @ BOTTOM 


  • 2-3 tablespoons olive oil
  • 1 med chopped onion
  • 2-4 cloves of garlic, minced
  • 2-3 cups squash, diced
  • 1 to 1 1/2 cups corn kernels, fresh or frozen, I sometimes add 1 can of creamed corn
  • 1/2 cup chopped mild green chile, roasted, with skin removed OR bell pepper you don’t need to removed skin
  • 1 cup diced tomatoes (I use Roma tomatoes) OR 1 small can of diced tomatoes
  • 6 green onions, chopped (optional)
  • ¼ bunch chopped fresh cilantro
  • ¼ to ½ cup cream/half & half OR grated Mexican cheese (cheddar, monterey are good too)
  • 1/2 teaspoon salt
1. Heat the oil in a large skillet and cook the onions over medium until onions are transparent. Add the garlic and cook.
2 minutes more.
2. Add the squash and cook about 5-10 minutes until softened.
3. Add corn, scallions, chiles or bell pepper cook 3 minutes.
4. Stir in the tomatoes and then the cilantro.
5. I used to add cream I don’t any longer (my for my cardiac diet) heat through,
6. Add cheese and season with salt. Serve hot or warm.

I have some leftover ground beef already cooked and will probably use a little of that in it to make it a complete meal in a dish, my favorite!

May 3, 2010 Update 

Tonight I made this again and added:
  •  2 - chicken thighs, diced & sautee'd first.
  •  2 -  of the jalapeno peppers, diced.  
  •  1 - lime squeezed over it in my dish.
  •  1/2 oz. -  grated cheese. 
I have my whole meal in one dish and it is yummy!