🫙 From the Spice Rack
Tecolote Squash
3 ea Med size yellow crook neck Squash (about 3/4 lb) 2 tb Butter 1 ea Onion, small 2 ea Garlic cloves 2 ea Tomatoes, peeled & chopped 1 cn Corn, whole kernal (10oz) 1/2 ts Salt
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Ingredients8 items
Ingredients
- 3ea med size yellow crook neck
- 1ea onion, small
- 2ea garlic cloves
- 2ea tomatoes, peeled & chopped
- 1can corn, whole kernal (10oz)
- 1/2tsp salt
- 2tbsp chopped green chile
- 1/4tsp oregano
Directions
- 1
3 ea Med size yellow crook neck Squash (about 3/4 lb) 2 tb Butter 1 ea Onion, small 2 ea Garlic cloves 2 ea Tomatoes, peeled & chopped 1 cn
- 2
Cut the squash into one-quarter inch thick round slices and saute for another five minutes
- 3
Add the tomatoes, corn and spices, and cook over low heat for 20 minutes, or until squash is nice and tender, stirring two or three times to
- 4
Stir in light cream, Tabasco sauce and cream cheese
- 5
Cook over low heat until heated through
- 6
Serve hot.