Chef Andrew Faulkner
Mexican Squash Casserole
Category
Side Dish
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Chef Andrew Faulkner
Ingredients
-
2 Tatuma 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
Directions
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.
Recipe Note
Serve warm with grilled chicken or pork.
Filed in:
Jalapeno Pepper,
Maui Onions,
Mexican Squash Casserole,
Minced Garlic,
Organic Corn,
Organic Zucchini,
Side Dish,
Tatuma Squash
