We all have our go-to recipes. And when I get summer squash, I grab my recipe box and make a large pan of Southwest Summer Squash Saute. Why you ask?
It’s delicious. The roasted cumin seeds impart a smokey flavor that separates this dish from other, more Italian-style squash recipes.
It’s fast. You can make it in less than 30 minutes.
It’s convenient. You can make a large amount and freeze a portion for later use.
It’s versatile. Think beyond the side dish; use the leftovers in omelets at breakfast or transform them into a frittata with the addition of whipped eggs and pre-cooked, sliced potatoes.
Your family will love it. My Guy, who’s not particularly fond of vegetables, will eat it. I credit that miracle to the cheese.
Ingredients
- 1 tsp olive or canola oil
- 2 tsp cumin seeds
- 2 cups corn kernels, fresh or thawed from frozen
- 1 cup thinly sliced white or yellow onion
- 2-3 cloves garlic, chopped
- 4 cups thinly sliced yellow squash or zucchini or a combination of the two
- 1/2 tsp salt
- 1/2 cup chopped green chiles, or more to suit your taste
- 2 tbsp chopped cilantro
- 1/2 cup shredded Mexican-style cheese blend, Monterey Jack or Pepper Jack, if you like it more spicy
Instructions
- Cook the cumin seeds in hot oil in a large saute pan over medium-high heat, stirring frequently, for 30 seconds until fragrant.
- Add the corn, onion and garlic to the pan and cook until lightly browned; about 5-6 minutes.
- Next, add the squash, salt and chiles, and cook 5-6 minutes longer, until the squash is cooked through and soft. Mix in the cilantro. If you plan to freeze the squash for later use, this is the point to do it. When you're ready to serve; thaw, reheat and continue with the next step.
- Remove the pan from the heat, top with the shredded cheese, cover and let stand for 5-6 minutes, allowing the cheese to melt.
Enjoy!
