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Mexican Grey Squash
Grey Squash Casserole
Mexican Grey Squash
Calabaza Gris Mexicana y Queso
This is a take on the Calabacitas recipe. However, it is in a casserole and lends itself to be transported to a potluck or picnic. It is easy to make and the amount of cheese on it is up to the cook. When there are lots of kids I put lots of cheese. If it is more of an adult event (assuming they are adults who want to eat healthy!), I use cheese more as a decorative condiment!
The Mexican grey squash is smaller than the zucchini squash. Other than that I have not found very many differences. Of course, it is not grey so I have no idea why it is called grey! It is a squash though. I have had it in a burrito as well and it was good!
Preheat oven to 325°
3-4 Mexican grey squash
2 cloves garlic
1 can creamed corn
½ C. Green chilés (canned or frozen/thawed work fine)
1 C. of grated Mexican cheeses (queso)
Slice the onion and sauté with a bit of salt until cooked and slightly brown
Add chopped garlic and sauté for just a minute longer (don’t let the garlic brown)
Add the sliced Mexican grey squash and perhaps a bit of water. Cook and stir until the squash is done. (Not crisp but not mushy!)
Add the can of creamed corn
Cook a bit more until everything is bubbly warm
Spray a 9 X 9 casserole dish with a non-stick spray
Pour this mixture into a casserole
Top with the cheeses (queso)
Bake in the 325° oven until cheese is bubbling and a browning
NOTE: My tomatoes are going wild right now so I added a handful of little yellow sweet tomatoes when I added the corn and made sure the tomatoes were cooked to the bursting stage.
Here is a nice zucchini recipe too: http://nmlady.hubpages.com/hub/Zucchini-or-Italian-Squash-Layered-with-Flavors
This isn’t one of those show stopper dishes but it tastes good, is pleasing to the eye, and uses up the bounty from our gardens and farm markets in a tasty novel way.
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