I had a lot of crookneck squash this summer. I particularly liked
this dish. Most importantly so did my husband who is not really fond
of summer squash.

Adobe Nido Calabacitas - serves four as a side dish
ingredients
1 yellow squash 8-9 inches or so
1 zucchini 8-9 inches or so
1 cup fresh or frozen sweet corn
1/2 cup sweet yellow onion chopped
1/2 cup grated queso fresco or a cheese something like mozzarella (I
always use
half of the wheel of queso fresco as I really like the stuff)
2 cloves of garlic, minced
1/4 cup prepared roasted/chopped green chili (or canned) I use fresh
roasted
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350º
Prepare squash and zucchini by quartering lengthwise and then chopping
into 1/4 to 3/8 inch chunks. Set aside.
Saute chopped onion, garlic, salt and pepper in olive oil until onions
are just threatening to brown, and then add squash and zucchini and
cook until they are about half done. Add the corn and mix with the
rest of the ingredients. I also chopped up a tomato and added it to
the mix as I had plenty tomatoes.
Move to a one quart casserole dish.
Bake uncovered for 35 minutes.
Janet US

On 2016-09-15, Janet B > wrote:

> I had a lot of crookneck squash this summer. I particularly liked
> this dish. Most importantly so did my husband who is not really fond
> of summer squash.

An old recipe. Trailer-trash version:

SUMMER SQUASH STEW
------------------
zukes
crook-neck squash
patty-pan squash
can of sweet corn
can of diced tomatoes
some jack cheese

Roughly chop squash and put everything ina sauce pan and heat until
squash is cooked and cheese is melted.

nb

On Thu, 15 Sep 2016 11:06:42 -0600, Janet B >
wrote:

>
>I had a lot of crookneck squash this summer. I particularly liked
>this dish. Most importantly so did my husband who is not really fond
>of summer squash.
>
>Adobe Nido Calabacitas - serves four as a side dish
>ingredients
>1 yellow squash 8-9 inches or so
>1 zucchini 8-9 inches or so
>1 cup fresh or frozen sweet corn
>1/2 cup sweet yellow onion chopped
>1/2 cup grated queso fresco or a cheese something like mozzarella (I
>always use
>half of the wheel of queso fresco as I really like the stuff)
>2 cloves of garlic, minced
>1/4 cup prepared roasted/chopped green chili (or canned) I use fresh
>roasted
>1 tbsp olive oil
>salt and pepper to taste
>Preheat oven to 350º
>Prepare squash and zucchini by quartering lengthwise and then chopping
>into 1/4 to 3/8 inch chunks. Set aside.
>Saute chopped onion, garlic, salt and pepper in olive oil until onions
>are just threatening to brown, and then add squash and zucchini and
>cook until they are about half done. Add the corn and mix with the
>rest of the ingredients. I also chopped up a tomato and added it to
>the mix as I had plenty tomatoes.
> Move to a one quart casserole dish.
>Bake uncovered for 35 minutes.
>Janet US

Copied and saved, thank you

koko

--

Food is our common ground, a universal experience
James Beard