Above: Versions of this recipe have been made for centuries. (from Platter Up, Sept/Oct 2021). Photograph by Douglas Merriam.
Versions of this “little squashes” sauté have been made for centuries. Experiment with substituting other varieties of squash. To gild the lily, scatter 1/3 cup grated pepper Jack cheese over the dish just before serving. It can also be used to stuff tamales and chiles rellenos—just chop the squashes into smaller pieces.
2 tablespoons olive oil
1 medium red onion, chopped in ¼-inch dice
3 garlic cloves, minced
3 zucchini, halved lengthwise and cut crosswise in ½-inch slices
3 yellow squash, halved lengthwise and cut crosswise in ½-inch slices
3 New Mexico green chiles, roasted, peeled, seeded, and chopped
3 ears of corn, shucked and kernels sliced off
¼ teaspoon ground cumin, toasted
½ teaspoon Mexican oregano
½ cup vegetable stock
Salt and pepper to taste
Heat olive oil in heavy Dutch oven and sauté onions over medium heat until translucent, about 5 minutes.
Add garlic and sauté until lightly browned.
Add zucchini, yellow squash, green chile, and corn. Stir and cook over low heat for 10 minutes or until squash softens.
Stir in cumin and oregano, add stock, and simmer 10 minutes.
Season with salt and pepper.