Lindsay's New Mexican Calabacitas (Squash Casserole)
Pairs Well With
1 yellow onion
1 clove garlic, chopped
2 pounds fresh yellow squash and green zucchini, halved or quartered, depending on size
One small container of sour cream
2 cans diced Hatch green chiles (frozen Bueno brand green chile is preferable if available; thaw before use)
1 cup of shredded cheese, preferably a mix of Cheddar and Jack
2 ears of cooked white corn, with kernels sliced off of the cob (can use frozen also but white corn is best)
Salt and pepper to taste
Sauté the onion and garlic in olive oil until translucent. Add squash (can be Mexican squash), zucchini, green chiles and corn, and cook for 5 to 7 minutes, just until softened.
In a mixing bowl, stir vegetables in with sour cream and cheese. Place mixture in oven-safe casserole dish and bake for 20 minutes at 350°F. Garnish with more cheese on top.
Serve with tortillas and butter, chips and guacamole. Also works as a delicious side dish.
Our tasting room manager, Lindsay Joule, has made this dish for Ken and Merry several times, and it’s always delicious, particularly when paired with our Sauvignon Blanc. For this effort, Lindsay receives a magnum of that wine.