Tecolote Squash

Recipe Ingredients

3		Size yellow crook neck
		Squash - (about 3/4 lb)
2 tablespoons	30ml	Butter
1		Onion - small
2		Garlic cloves
2		Tomatoes - peeled & chopped
1		Corn - whole kernal (10oz)
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Chopped green chile
1/4 teaspoon	1.3ml	Oregano
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground black pepper
1 cup	237ml	Light cream
1/4 teaspoon	1.3ml	Tabasco sauce
3 oz	85g	Cream cheese - cubed

Recipe Instructions

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.

Source:
"Indian Vegetarian Cooking" by Michael Pandya

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