Best Spicy Squash Mexican Style Ole Recipes

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SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS



Spicy Caramelized Squash With Lemon and Hazelnuts image

This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.

Provided by Alison Roman

Categories     dinner, vegetables, side dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

1 (3- to 4-pound) winter squash, such as kabocha, red kuri or butternut
1/3 cup olive oil, plus more for drizzling
1/4 cup maple syrup, plus more for drizzling
1 tablespoon hot smoked paprika
2 teaspoons red-pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup hazelnuts, coarsely chopped (no need to remove the skins)
Flaky sea salt
1 lemon

Steps:

  • Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
  • Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
  • Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
  • Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

! ARRIBA ! BAKED WINTER SQUASH MEXICAN-STYLE



! Arriba ! Baked Winter Squash Mexican-Style image

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

1 lb winter squash (such as hubbard, acorn, delicata, spaghetti, etc.)
1 -2 teaspoon Mexican seasoning, mix to taste (see my Mexican Seasoning Mix II (Salt Free))
1 -2 teaspoon mexican mixed spice, to taste (see my Sweet Mexican Spice Seasoning Mix)
honey (or piloncillo)
butter
olive oil
salt

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

SPICY SUMMER SQUASH WITH HERBS



Spicy Summer Squash with Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons extra-virgin olive oil
3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)
1 small jalapeno, minced (with some seeds)
1 medium onion, diced
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 teaspoons finely chopped fresh sage or rosemary
1 large clove garlic, minced
1/4 cup minced fresh chives

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
  • Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams

TEX-MEX SUMMER SQUASH CASSEROLE



Tex-Mex Summer Squash Casserole image

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

Steps:

  • Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

MEXICAN SUMMER SQUASH CASSEROLE



Mexican Summer Squash Casserole image

This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

Provided by Cassy

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h25m

Yield 10

Number Of Ingredients 10

cooking spray
1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
1 pound peeled zucchini, quartered lengthwise and sliced
2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
2 (4 ounce) cans chopped green chile peppers, drained
⅔ cup finely chopped onion
1 teaspoon salt
¼ cup all-purpose flour
¾ cup mild or medium salsa
1 tablespoon finely sliced green onion, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
  • Garnish with green onions just before serving.

Nutrition Facts : Calories 90 calories, Carbohydrate 9.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 790.9 mg, Sugar 3.8 g

SPICY SQUASH -MEXICAN STYLE, OLE'



Spicy Squash -Mexican Style, Ole' image

I'll be having some of the great Mexican dishes for Cinco de Mayo, but I also will be feasting on this mexican inspired vegetable dish. I love Mexican dishes and make recipes with the Mexican flare often. I also love summer squash when in season. I wanted a squash dish different from the regular sauted squash or squash...

Provided by Pat Morris

Categories     Vegetables

Time 30m

Number Of Ingredients 8

6 medium summer squash, thinly sliced
2 medium carrots, thinly sliced
1 large vidalia (or other sweet) onion, sliced into rings; cut rings in half.
2 spring onions, chopped
1 can(s) (10 oz) mild (or hotter, if preferred) ro-tel tomatoes and green chilies
1/4 tsp garlic powder
salt and pepper, to taste
2 Tbsp olive oil

Steps:

  • 1. Add Olive Oil to sillet and heat to medium-high.
  • 2. Place sliced squash and carrots into pan; saute' in pan; coat well with the oil.
  • 3. Add the onions; stir well.
  • 4. Add the garlic powder, salt and pepper. Blend well.
  • 5. Place lid on skillet; lower the heat to medium and cook 15-20 minutes (until desired tenderness)**
  • 6. Remove lid and add the can of Ro-Tel Tomatoes and Green Chilies. Blend well with the squash mixture; Heat through appoximately 5 minutes.
  • 7. If it is too liquidy for your taste, pour off some of the liquid. Put in serving bowl and enjoy. HAPPY CINCO DE MAYO!!!!!
  • 8. ** If you like the vegetables a little crunchy (as opposed to done and soft), test for doneness after 10-12 minutes.

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