Squash And Hominy Saute Recipes

SQUASH AND CHIPOTLE CHILI WITH BLACK BEANS AND HOMINY

Steps:

• Heat 2 tablespoons oil in Dutch oven or heavy kettle over high heat. Brown the beef, one quarter at a time, adding oil as needed. Transfer to a bowl with a slotted spoon.
• Lower heat to medium-high, add remaining oil to pan and stir in onion, garlic and jalapenos. Season well with salt, and saute until softened, 5 to 10 minutes. Return beef to pan, and add broth, beer, chili powder and half the cumin and oregano. Bring to a boil, then reduce heat, and simmer, uncovered, until meat is very tender, 1 1/2 to 2 hours.
• Meanwhile, heat oven to 350 degrees. Halve and seed squash, and lay cut side down on baking sheet. Bake until very soft, about 1 hour. Cool, then scrape out flesh and mash coarsely.
• Add squash puree and remaining cumin and oregano to pot, and simmer 15 minutes. Add water if necessary to keep mixture moist. Chop 2 chipotles, and stir into pot with their sauce. Add black beans and hominy, and simmer 10 to 15 minutes longer. Chili should be stewlike rather than soupy. Taste, and add more chipotles and salt if desired. Serve in bowls garnished with sour cream and scallions.

SQUASH HOMINY SOUP

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Stir in the squash, broth, hominy and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; stir in cream.

THREE SISTERS BREAKFAST BOWL WITH BLACK BEANS, HOMINY, AND ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees F.
• Peel and seed butternut squash. Cut into 1/2 inch cubes. On a baking sheet, toss squash with 1 tbsp canola oil, spread out evenly, and season with Southwest Seasoning. (Note: if you don't have Penzey's Southwest Seasoning, you can substitute chili powder, salt, and black pepper.) Roast squash for 25-30 minutes, until fork-tender.
• Meanwhile, in a large skillet over medium heat, brown and crumble chorizo. When thoroughly cooked, remove from pan and drain on paper towels.
• Return pan to heat. Add rinsed and drained black beans, along with 1 tbsp water. Season with a little salt and black pepper. Stir gently, scraping up any browned bits of chorizo. Cook until nearly all water has been evaporated. Remove from pan and set aside.
• Clean the skillet, and return to the stove over medium heat. Add 2 tbsp canola oil and heat until nearly shimmering. Add hominy. Sauté, seasoning with salt and pepper, about 5 minutes. Remove from heat and set aside.
• In a non-stick pan over medium heat, melt butter. In a bowl, thoroughly whisk 6 eggs together with 1/4 tsp salt and 6-8 grinds of white pepper. Add eggs to pan, and stir frequently until fluffy and cooked to your preference.

SQUASH AND HOMINY SAUTE

Steps:

• Heat the olive oil in a cooking pan.
• Sautee the onion on medium heat for 5 minutes Add the hominy and sautee until the onion is translucent.
• Add the water, it should barely cover the bottom of the pan.
• Add the squash and salt.
• Cover and put on low heat.
• Stir occassionally until squash starts to become tender.
• Uncover and put on medium heat.
• Stir regularly until all the pieces of squash are tender.

BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

SQUASH & HOMINY MEDLEY

Steps:

• Preheat oven to 325°.
• Cook squash, onion, and butter in water until tender.
• Add hominy, half grated cheese, jalapeños, sour cream and salt to cooked squash and mix.
• Pour into greased casserole and top with remaining cheese and tortilla chips.
• Bake 1 hour.

HOMINY SQUASH SKILLET

Steps:

• In a large bowl, toss squash with egg. Place the cornmeal in a large resealable plastic bag. Add squash slices, a few at a time, and shake to coat. Let stand for 10 minutes., In a large skillet, melt 1/4 cup butter. Add half of the squash. Cook over medium heat until browned on both sides, about 5 minutes. Remove to paper towels to drain. Repeat with remaining squash and 1/4 cup butter; set aside and keep warm. , In another skillet, saute the onion and peppers in remaining butter until tender. Add the hominy, salt and pepper; cook and stir until heated through and golden brown. Stir in the reserved squash. Serve immediately.