Spicy Squash Mexican Style Ole Recipes

10 EASY CHAYOTE SQUASH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

! ARRIBA ! BAKED WINTER SQUASH MEXICAN-STYLE

Steps:

• *NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe.
• Depending on size of squash, cut into half or fourths.
• Remove seeds.
• For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II.
• For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix.
• Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin.
• Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking.
• If desired, season with salt.
• Note for Vegan use piloncillo.

SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS

Steps:

• Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
• Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
• Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
• Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

SPICY SUMMER SQUASH WITH HERBS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
• Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

SPICY SQUASH -MEXICAN STYLE, OLE'

Steps:

• 1. Add Olive Oil to sillet and heat to medium-high.
• 2. Place sliced squash and carrots into pan; saute' in pan; coat well with the oil.
• 3. Add the onions; stir well.
• 4. Add the garlic powder, salt and pepper. Blend well.
• 5. Place lid on skillet; lower the heat to medium and cook 15-20 minutes (until desired tenderness)**
• 6. Remove lid and add the can of Ro-Tel Tomatoes and Green Chilies. Blend well with the squash mixture; Heat through appoximately 5 minutes.
• 7. If it is too liquidy for your taste, pour off some of the liquid. Put in serving bowl and enjoy. HAPPY CINCO DE MAYO!!!!!
• 8. ** If you like the vegetables a little crunchy (as opposed to done and soft), test for doneness after 10-12 minutes.