Spicy Squash Mexican Style Ole Recipes

! 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.

SPICED MEXICAN SQUASH STEW

Steps:

• Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
• Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
• Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.

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.

MEXICAN ZUCCHINI & YELLOW SQUASH

Steps:

• Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
• add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

SWEET & SPICY ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.
• De-seed and cut the squash into slices about 1/4 inch thick.
• Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.
• Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.
• Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.
• Serve hot or at room temperature.

MEXICAN STYLE SQUASH MEDLEY

Steps:

• Heat oil in large lidded skillet.
• Add squash, onion and garlic and saute until tender crisp.
• Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
• Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
• Uncover pan, sprinkle cheese on top. Serve after cheese melts.
• This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.

MOLE COLORADITO WITH ROASTED FALL SQUASH

Steps:

• Place a rack in middle of oven; preheat to 350°. Toast ancho, guajillo, prunes and raisins on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, about 5 minutes. Let cool slightly and transfer to a food processor. Toast almonds, peanuts, pecans, pumpkin seeds, sesame seeds, peppercorn, oregano, cinnamon, clove, bay leaves and avocado leaves until nuts are lightly browned and spices are very fragrant, 8-10 minutes. Let cool slightly and transfer to food processor with chile mixture. Purée until finely ground but not paste-like. Bring chile purée, stock and lard to a boil in a large heavy pot, reduce to low, cover and simmer for 1 hour.
• Meanwhile, increase oven to 450°. Roast tomatoes, garlic, plantain and onion on a rimmed sheet tray until softened and browned in spots (vegetables should still hold their shape), 25-35 minutes. Let cool slightly and transfer to a medium bowl. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into tomato mixture. Scrape into simmering chile mixture, cover and simmer over low heat for another hour, mixture will be very fragrant and slightly reduced. Remove from heat, stir in chocolate and let cool 15 minutes.
• Transfer to a blender, working in batches if necessary, and purée until very smooth and thick; season with salt.
• Position racks in the upper and lower thirds of the oven; preheat to 450°. Divide squash among two large rimmed baking sheets. Drizzle with oil; season with salt. Roast, tossing occasionally, until squashes are golden brown and tender, 30-35 minutes for kabocha and butternut and 20-25 minutes for delicata and honey nut. Let cool slightly.
• Ladle mole onto a large serving platter, top with roasted squash, crushed chile de arbol, sliced radish, parsley leaves, toasted pumpkin seeds and sliced white onion.
• Do ahead: mole can be made 3 days ahead, cover and chill.

SPAGHETTI SQUASH OLE

Steps:

• Halve the spaghetti squash lengthwise and remove seeds.
• Place, cut side down, on a baking sheet.
• Bake in a 350 degree oven for 45 to 50 minutes or until tender.
• Use a fork to shred and separate the spaghetti squash into strands.
• Meanwhile, for sauce, in a large skillet cook chicken, onion, pepper and garlic until vegetables are tender.
• Drain fat.
• Stir in tomato puree, corn, beans, chili powder, cumin and oregano.
• Cook and stir until slightly thickened and bubbly.
• Cook and stir 2 minutes more.
• Put 1 cup spaghetti squash on serving plate.
• Spoon 1 cup sauce over squash and top each serving with 1/4 cup cheese.

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.