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Mexican Squash with Corn and Panela
Recipes
Ingredients:
– 2 tablespoons olive oil or vegetable oil
– 4 Mexican Squash, cubed into ½ inch pieces
– 1 white onion, sliced
– 3 garlic cloves, minced
– 3 Roma tomatoes, cubed into ½ inch pieces
– 1 cup corn kernels, shaved off corn on the cob or frozen
– 2 cups broth – vegetable or chicken
– 1/2 teaspoon salt
– Pinch of oregano
– 8 oz. Real California Panela cheese, cubed
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Directions:
Prep: 10 minutes
Cook: 25 minutes
Yields: 6 servings
Heat oil to a large frying pan over a medium high flame.
Add in Mexican squash and cook stirring occasionally for 7 minutes, or until squash starts to become a slightly translucent.
Mix sliced onions into the cooking squash, and sauté for 5 minutes.
Add garlic, tomatoes, and corn kernels to onion squash mixture. Cook for an additional 5 minutes.
Raise the flame to high and pour in broth, salt, and oregano. Bring to a boil, this will take about 7 minutes.
Remove from flame and sprinkle in panela cubes over the top, mix to combine.
Recipe and image created by Nicole Presley/@presleyspantry for the CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.