he saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic
side.
Wash all the squash, cut up into cubes, set
Melt butter ina large skillet.
Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender.
Stir in corn and chiles; spoon inot a 1 quart casserole.
Top with cheese.
Bake, uncovered at 350 degrees for 10 minutes or until cheese is melted.
o 400. If using smaller squash (acorn, buttercup, carnival, or sweet
vaporates, about 4 minutes. Add squash blossoms, epazote (if using), and
baking dish.
Cook squash in preheated 375\u00b0F
Stir and brown cut up chicken in oil in a deep pot for about 10 minutes.
Cut squash in small chunks; place over chicken.
Add chopped tomatoes over squash.
Add finely chopped garlic.
Pour canned corn over ingredients.
Add water and salt.
Cover tightly; simmer for about 30 to 35 minutes or until squash is tender.
For added flavor, you may use 1/2 cup tomato sauce and 1/2 bell pepper, sliced.
Serves 8 or more.
Wash and cut off ends of squash, peel and cut into cubes.
Measure out spices -- add a little water and put aside.
Brown chicken in oil, add salt, cover and simmer for 15 to 20 minutes.
Add squash cubes, spices and diced tomato.
Cover and simmer for 30 to 40 minutes stirring occasionally.
Add drained corn.
Mix the 1 TBS flour with 1/3 cup water to make a paste -- add to pot to thicken.
Enjoy.
In a large heavy pot, melt butter and saute the garlic and onions until translucent, about 3 minutes.
Add the corn kernels, chiles, and zucchini and cook for two more minutes.
Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
Add chicken broth and bring to a boil.
Lower heat and simmer and additional 10 to 12 minutes.
Adjust salt to taste.
Serve with a tortilla squares and a spoonful of creme fraiche or heavy cream.
Preheat oven to 475\u00b0F.
Remove the seeds and peel the calabaza, then cut into 3/4-inch-wide pieces
Toss with oil, salt, and pepper.
Spread onto baking pans in a single layer.
Roast the calabaza for 20 minutes then turn each piece.
Roast for another 20 to 30 minutes or until they are caramelized.
Serve with lime wedges spritz onto squash.
br>Depending on size of squash, cut into half or fourths
Peel the squash and cut into large chunks.<
omatoes are wilted.
Add squash and okra, stir-fry for
Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
Add the seasonings while the soup is simmering, and serve while still hot.
nd hour, add the chopped Calabaza or potato (optional) and sofrito
Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; saute for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.
uart saucepan, heat water and squash to boiling over high heat
1. Preheat oven to 400 and line 2 banking sheets with foil. Whisk melted butter, OJ, sugar, and vinegar in a large bowl. Add squash, chiles, garlic, thyme, 1 tsp. salt and a few grinds of pepper; toss to coat.
2. Divide squash mixture and liquid between the prepared baking sheets, spreading squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping squash halfway through, until squash is tender and caramelized in spots and the seeds are lightly toasted (40 minutes). Can be made 4 hours ahead. Serve at room temp.
edium heat. Add the cubed squash and toss to coat; cover
Boil 1 L water in a saucepan.
Cut squash into cubes.
Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
Clean the leak, reserve a part of it for garnish and slice the rest.
Peel the potato and cut into stew chunks.
Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.