New Mexican Calabacitas

This recipe is
*Vegetarian *Grain Free *Vegan Options
and 100% delicious

Servings: 2

Total Time: 1hr

Ingredients:

2-3 Organic yellow squash

1 cup frozen Organic sweet corn

1/2 cup Organic sweet yellow onion chopped

1/2 cup grated Wainwright Dairy cheddar cheese

1 or 2 cloves of Organic garlic

1 can hatch green chile

1 tbsp butter

salt and pepper to taste

To make this recipe vegan friendly replace butter with Earth Balance vegan buttery sticks, and cheese with Daiya cheddar style shreds.

Ingredient Spotlight: Hatch Green Chiles

New Mexico has a special little pepper called the green chile, but not just any green chile: Hatch green chile. Hatch is a little town in New Mexico that is famous for the green chiles it grows, for most New Mexicans it is considered the only true green chile.

RecipePreheat oven to 350º

Cut squash in quarters lengthwise and then chop in 3/4" pieces.

Melt butter in skillet and the add onions, saute until soft. Add garlic, salt and pepper and cook until fragrant, be sure not to overcook or garlic will burn. Add the squash and cook until they begin to soften, but are not fully cooked.

Add the frozen corn and cook just until it is thawed.

Place cooked vegetables into a casserole dish and mix in one can of Hatch green chiles.

Bake uncovered for 35 minutes. Remove from oven and stir in shredded cheddar cheese until it melts. Serve with tacos, guacamole and chips and salsa.