Tender squash and zucchini in a spiced cream sauce that comes together in 20 minutes
Ingredients
Ingredients
- For the Squash:
- 3 yellow summer squash, quartered, cut into bite-size pieces
- 3 zucchini, quartered, cut into bite-size pieces
- 1 large sweet onion, diced
- 3 Anaheim/Hatch chiles, diced
- 8 cloves garlic, minced
- 2 cans sweet corn, liquid drained, but reserved
- 2 cups shredded Mexican 4-cheese blend
- 1 stick butter
- 1 package cream cheese
- 2 teaspoons Better Than Bouillon chicken stock
- 2 Tablespoons Casa M Spice Co® Ace Kickstart®
Method
-
01
Dice onion, chiles, mince garlic, cut squash
12 minQuartering and cutting squash/zucchini into bite-size pieces takes longer than simple dicing.
-
02
Drain corn, reserve liquid
2 minYou'll need that corn liquid to loosen the mixture later, so don't toss it—keep it within arm's reach of the stove.
-
03
Melt butter, sauté onion, garlic, chiles until soft
6 minMedium-high heat until onions are translucent.
-
04
Stir in Ace Kickstart, cream cheese, bouillon until melted
3 minWatch the cream cheese break down into the hot squash and corn, then hit it with Ace Kickstart and bouillon until everything's smooth and coated—no lumps.
-
05
Add corn, squash, zucchini; cover and steam 10 min
10 minReduce to medium heat, stir every couple minutes to prevent sticking.
-
06
Turn off heat, add shredded cheese, cover to melt
2 minThe residual heat will melt that cheese fast, so cover the pan and let it sit; you're looking for a creamy, cohesive consistency, not broken and greasy.
-
07
Stir in cheese, adjust seasonings, serve hot
2 minFold the melted cheese through, taste it, and add more Ace Kickstart or salt if it needs backbone—then get it on the plate while it's still hot and luscious.
From Mike's Notebook
Quarter your squash first, then cut into bite-size pieces—dicing straight saves five minutes but leaves uneven cooking.
Reserve that corn liquid; stir it in if the pan dries out before the squash softens.
Don't skip the cover during steaming—traps heat and moisture so everything softens in exactly ten minutes.