Mexican Squash Casserole
By Chef Andrew Faulkner


2 Sunburst Squash sliced
2 Organic Zucchini sliced
1 medium Maui Onions sliced
1 teaspoon Minced Garlic
2 tablespoons Oil
4 ounces Green Chile chopped
2 cups red corn or Yellow Corn sliced off the cob
1/2 cup Cheddar Cheese grated
1/2 cup Monterey Jack Cheese grated
1 teaspoon Cumin


Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quart casserole dish. Bake at 400 degrees for 20 minutes. 

Serve warm with grilled chicken or pork.