Best Mexican Squash With Yogurt Dip Recipes
! ARRIBA ! BAKED WINTER SQUASH MEXICAN-STYLE
Autumn is my favorite time of year to cook! This recipe can be prepared either spicy or sweet, your choice! Two of my posted Mexican-inspired seasoning mix recipes are offered as suggestions.
Provided by COOKGIRl
Categories Vegetable
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- *NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe.
- Depending on size of squash, cut into half or fourths.
- Remove seeds.
- For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II.
- For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix.
- Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin.
- Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking.
- If desired, season with salt.
- Note for Vegan use piloncillo.
Nutrition Facts : Calories 51.5, Fat 0.2, Sodium 6, Carbohydrate 13, Fiber 2.3, Sugar 3.3, Protein 1.4
SPICED SQUASH WITH YOGURT DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
- Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.
Nutrition Facts : Calories 143 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 129 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 3 grams, Sugar 8 grams
MEXICAN STYLE YOGURT DIP
Make and share this Mexican Style Yogurt Dip recipe from Food.com.
Provided by Shirl J 831
Categories Mexican
Time 5m
Yield 6 1/4 cup servings
Number Of Ingredients 3
Steps:
- In a small bowl combine yogurt and salsa.
- mix well.
- Spoon the yogurt mixture into a strainer lined with a coffee filter.
- Place a bowl under the strainer to catch the liquid (whey) that drains off.
- Cover and refrigerate 12 hours
- Discard liquid.
- Add cilantro.
- mix well.
- Add salt and pepper to taste.
Nutrition Facts : Calories 57.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.6, Sodium 321.9, Carbohydrate 9, Fiber 0.7, Sugar 7.6, Protein 5.3
MEXICAN SQUASH WITH YOGURT DIP
Provided by Marcela Valladolid
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring the water and salt to a boil over medium-high heat. Add the squash and cook until tender, about 10 minutes. Strain and set aside.
- For the dip: In a food processor, blend the bell pepper, avocado, ground cumin, yogurt, and mayonnaise until smooth, about 1 minute. Season with salt and pepper, to taste.
- Transfer to a serving bowl and let stand for 10 minutes to thicken.
- Serve the dip with warm or room-temperature chayote squash.
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