Summer Squash With Southwestern Flavors Food

SUMMER SQUASH CASSEROLE WITH GREEN CHILES

Steps:

• Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
• Heat butter and oil over medium-high heat in a large sauté pan.
• Add the yellow squash and cook 4-5 minutes or until the squash begins to soften.
• Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
• Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
• Pour half the mayonnaise mixture over the bottom of the prepared dish.
• Transfer squash mixture to the prepared baking dish.
• Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
• Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
• Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.

GRILLED SHRIMP AND SUMMER SQUASH SALAD

Steps:

• For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
• Preheat half of a grill to medium-high heat, or around 350 degrees F.
• For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
• Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
• For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
• To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.

SOUTHWESTERN SUMMER SQUASH CASSEROLE

Steps:

• Bring a pot of water to a boil over medium heat. Add corn, cover, and return to a boil. Cook until tender, 5 to 7 minutes. Drain, remove kernels with a sharp knife, and discard cob.
• While corn is cooking, remove stems from squash, cut into chunks, and remove and discard seeds.
• Place corn, squash, mixed vegetables, onion, and jalapeno pepper into a gallon-sized resealable plastic bag. Add olive oil and seasoning blend, close the bag, and toss until vegetables are well coated.
• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain on a paper-towel lined plate.
• Meanwhile, arrange a single layer of chips in the bottom of the prepared baking pan. Crush remaining chips until you have 3 1/2 cups; set aside.
• Combine 1 1/2 cups Mexican cheese, mayonnaise, evaporated milk, eggs, cayenne pepper, salt, and black pepper in a large bowl; beat with an electric mixer until well combined. Stir in vegetables and toss well. Add 2 cups crushed chips and toss again until well mixed. Stir in cooked chorizo until blended, and pour into the pan on top of the chips.
• Combine remaining 1 1/2 cups of chips with remaining 1 cup Mexican cheese in a small bowl. Sprinkle across top of casserole. Cover with aluminum foil and place pan on a rimmed baking sheet to catch drippings.
• Bake in the preheated oven for 40 minutes. Remove foil and bake until top is browning and bubbling, about 15 minutes more. Remove from the oven and let sit for at least 10 minutes before serving.

CALABACITAS (SOUTHWESTERN SQUASH SAUTE)

Steps:

• In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
• Add the garlic and saute about 2 minutes more.
• Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
• Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
• Stir in the cilantro and heat until just heated through.
• Season with salt and pepper; serve.