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Mexican Grey Squash


Grey Squash Casserole

Mexican Grey Squash

Calabaza Gris Mexicana y Queso

This is a take on the Calabacitas recipe. However, it is in a casserole and lends itself to be transported to a potluck or picnic. It is easy to make and the amount of cheese on it is up to the cook. When there are lots of kids I put lots of cheese. If it is more of an adult event (assuming they are adults who want to eat healthy!), I use cheese more as a decorative condiment!

The Mexican grey squash is smaller than the zucchini squash. Other than that I have not found very many differences. Of course, it is not grey so I have no idea why it is called grey! It is a squash though. I have had it in a burrito as well and it was good!


Preheat oven to 325°

3-4 Mexican grey squash

½ onion

2 cloves garlic

1 can creamed corn

½ C. Green chilés (canned or frozen/thawed work fine)

1 C. of grated Mexican cheeses (queso)


Slice the onion and sauté with a bit of salt until cooked and slightly brown

Add chopped garlic and sauté for just a minute longer (don’t let the garlic brown)

Add the sliced Mexican grey squash and perhaps a bit of water. Cook and stir until the squash is done. (Not crisp but not mushy!)

Add the can of creamed corn

Cook a bit more until everything is bubbly warm

Spray a 9 X 9 casserole dish with a non-stick spray

Pour this mixture into a casserole

Top with the cheeses (queso)

Bake in the 325° oven until cheese is bubbling and a browning

NOTE: My tomatoes are going wild right now so I added a handful of little yellow sweet tomatoes when I added the corn and made sure the tomatoes were cooked to the bursting stage.

Here is a nice zucchini recipe too: http://nmlady.hubpages.com/hub/Zucchini-or-Italian-Squash-Layered-with-Flavors

This isn’t one of those show stopper dishes but it tastes good, is pleasing to the eye, and uses up the bounty from our gardens and farm markets in a tasty novel way.


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NMLady (author) from New Mexico & Arizona on August 23, 2011:

Should work just fine!

Jackie on August 23, 2011:

I will have to try this with the zucchini we have up here. The farmers' markets are still going strong so am trying to get all the fresh vegies I can before the termination dust hits.

NMLady (author) from New Mexico & Arizona on August 23, 2011:

thank-you both! Hope you enjoy these.

Jill Spencer from United States on August 23, 2011:

Another awesome recipe--and great photos. Vote up!

David Stillwell from Sacramento, California on August 23, 2011:

Great Hub! One can never have too many uses for squash! Especially this time of year when my two squash plants put out more then my 19 tomato plants! I also like the fact you included regional ingredients! well done.

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