Tecolote Squash
Yield: 4 Servings
3 Med yellow crook-neck squash
2 TBS Butter
1 Small onion, chopped
2 Garlic cloves, minced
2 Fresh tomatoes, peeled and Chopped
1 can Whole kernal corn (10 oz)
1/2 tsp Salt
2 TBS Green chile, chopped (fresh
Or canned)
1/4 tsp Oregano
1/2 tsp Ground cumin
1/4 tsp Ground black pepper
1 cup Light cream
1/4 tsp Tabasco sauce
3 oz Cream cheese, cut into small Cubes
In a heavy skillet, melt butter and saute
the onion and garlic over medium heat for
five minutes.
Cut the squash into one-quarter inch thick
round slices and saute for another five
minutes.
Add the tomatoes, corn and spices, and cook
over low heat for 20 minutes, or until squash
is nice and tender, stirring two or three
times to prevent sticking or burning.
Stir in light cream, Tabasco sauce and cream
cheese.
Cook over low heat until heated through.
Serve hot.
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