Tecolote Squash

This is Southwestern comfort in a skillet.

Sliced yellow crookneck squash gets sauteed with onion and garlic, then simmered low with fresh tomatoes, sweet corn kernels, and chopped green chiles until everything goes soft and tender.

Cumin and oregano bring that unmistakable New Mexico warmth, and a finish of cream cheese and half-and-half turns the whole thing into something lush and velvety.

A dash of Tabasco at the end keeps it honest.

This is the kind of side dish that steals the spotlight from whatever else is on the plate.

Kitchen Tips

• Slice the squash thin, about a quarter inch, so it cooks evenly and absorbs all those spiced, tomatoey juices.
• Stir gently a few times during the simmer but don’t mash things up. You want tender rounds, not squash mush.
• Cube the cream cheese small and stir it in off high heat so it melts smoothly into the sauce without clumping.

Variations

• Swap yellow crookneck for zucchini or a mix of both for a colorful summer version.
• Add a handful of roasted Hatch green chiles if you can get them for a more authentic New Mexico flavor.
• Toss in some cooked black beans to turn this side dish into a vegetarian main.