Tecolote Squash

Name: Tecolote Squash
Ingredients: 3 medium yellow crookneck squash; 2 tablespoons butter; 1 small onions; 2 each garlic cloves; 2 each tomatoes peeled, chopped; 10 ounces corn whole kernel; 1/2 teaspoon salt; 2 tablespoons green chili peppers chopped; 1/4 teaspoon oregano; 1/2 teaspoon cumin ground; 1/4 teaspoon black pepper ground; 1 cup light cream (half&half); 1/4 teaspoon red hot pepper sauce; 3 ounces cream cheese cubed

14 ingredients

6 steps

Ingredients

3 medium yellow crookneck squash
2 tablespoons butter
1 small onions
2 each garlic cloves
2 each tomatoes peeled, chopped
10 ounces corn whole kernel
1/2 teaspoon salt
2 tablespoons green chili peppers chopped
1/4 teaspoon oregano
1/2 teaspoon cumin ground
1/4 teaspoon black pepper ground
1 cup light cream (half&half)
1/4 teaspoon red hot pepper sauce
3 ounces cream cheese cubed

Directions

1

In a heavy skillet, melt butter and saute the onion and garlic over medium heat for five minutes.
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 prevent sticking or burning.
4

Stir in light cream, Tabasco sauce and cream cheese.
5

Cook over low heat until heated through.
6

Serve hot.