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Recipes in Season (12)
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Squash with green chile

This dish is a staple in many Hispanic homes. It takes a simple squash fruit and makes it into a very tasty dish. The dish is generally prepared during the summer using fresh items.

Source: New Mexico State University, Cooperative Extension Service Circular 396 (Entered by Jerry Markham)
Serves: 4 - 6 Servings

7 - 12 each Green Chiles, or 1/2 cup frozen or canned chile      View Available Products
2 Cups Gray Zucchini Squash      View Available Products
1 each Yellow onion
1 Cup/can Corn, whole kernel
1 Tbsp. Fat (Butter) Optional
Salt to taste

Step by Step Instructions
  1. Prepare chile. (Roast and peal then chop). Saute chopped onion slightly, add squash, and corn. Cook slowly in little or no water until tender. Add chopped chile, salt, fat, and serve.


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