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Mexican Grey Squash

Updated on March 5, 2013

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

½ onion

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:

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.


A Nice Medium Green Chile Salsa


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    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      Should work just fine!

    • profile image

      Jackie 6 years ago

      I will have to try this with the zucchini we have up here. The farmers' markets are still going strong so am trying to get all the fresh vegies I can before the termination dust hits.

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      thank-you both! Hope you enjoy these.

    • The Dirt Farmer profile image

      Jill Spencer 6 years ago from United States

      Another awesome recipe--and great photos. Vote up!

    • davenmidtown profile image

      David Stillwell 6 years ago from Sacramento, California

      Great Hub! One can never have too many uses for squash! Especially this time of year when my two squash plants put out more then my 19 tomato plants! I also like the fact you included regional ingredients! well done.