25+ Delicious February Mexican Squash Recipes for a Cold Day

February is the perfect time to explore the vibrant and diverse flavors of Mexican cuisine, and what better way to do that than by celebrating the rich, earthy goodness of squash.

Whether you’re craving something light and fresh or warm and comforting, squash offers endless possibilities. From savory soups to flavorful gratins, squash is a versatile vegetable that fits perfectly into Mexican-inspired dishes.

In this article, we’ve gathered over 25 mouthwatering Mexican squash recipes that are perfect for February—whether you’re planning a family dinner, a cozy evening at home, or a flavorful side dish for your next gathering.

Each recipe combines the best of Mexican spices, textures, and traditional flavors, making them an excellent choice for any occasion.

So grab your apron, and let’s dive into these delicious squash recipes that will spice up your February meals!

25+ Delicious February Mexican Squash Recipes for a Cold Day

Squash is more than just a vegetable; it’s a canvas for creating bold and exciting dishes full of Mexican flair.

With these 25+ February Mexican Squash recipes, you’ll find everything from light salads to hearty casseroles that bring warmth and flavor to your table.

The beauty of squash lies in its versatility—it pairs beautifully with both traditional Mexican ingredients like poblano peppers, cilantro, and cheese, as well as more modern twists on classic recipes.

So whether you’re looking for a comforting winter dish or a refreshing, light option to kickstart your spring, these recipes will inspire you to make the most of this delicious vegetable.

Get ready to infuse your February meals with the rich flavors and colors of Mexican cuisine—your taste buds will thank you!

Mexican-Style Stuffed Zucchini

This delicious Mexican-inspired dish features zucchinis stuffed with a savory filling of seasoned ground beef, tomatoes, onions, and Mexican spices, topped with melted cheese. It’s a hearty and flavorful meal that brings the perfect balance of spice and comfort. A perfect way to enjoy fresh zucchini while embracing bold Mexican flavors.

Ingredients:

• 4 medium zucchinis, halved and scooped out
• 1 lb ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 cup shredded cheddar cheese
• 1/2 cup cilantro, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice zucchinis in half lengthwise and scoop out the seeds and flesh, leaving about 1/4-inch thick shells. Drizzle with olive oil and season with salt and pepper. Place them on a baking sheet and roast for 10 minutes.
3. In a large skillet, heat some olive oil over medium heat. Add the onions and garlic and sauté until soft, about 5 minutes.
4. Add the ground beef to the skillet and cook until browned. Stir in the tomatoes, corn, black beans, chili powder, cumin, and paprika. Season with salt and pepper. Cook for another 5 minutes until the mixture thickens.
5. Spoon the beef mixture into the zucchini halves, packing it in tightly.
6. Top each stuffed zucchini with shredded cheese and bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro before serving.

This Mexican-Style Stuffed Zucchini is a great way to enjoy a low-carb, nutrient-rich dish with the bold flavors of Mexican cuisine. The combination of seasoned meat, veggies, and cheese in a zucchini shell makes for a fulfilling and delicious meal. The roasted zucchini provides a tender base, while the spices offer a lively kick that enhances the overall flavor. Perfect for a cozy February dinner or as a festive addition to your weekly meal rotation!

Mexican Spaghetti Squash with Mole Sauce

A twist on traditional Mexican spaghetti, this dish features roasted spaghetti squash mixed with a rich and savory mole sauce. The subtle sweetness of the squash pairs beautifully with the deep, complex flavors of the mole, creating an unforgettable vegetarian dish perfect for a February feast.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup mole sauce (store-bought or homemade)
• 1/4 cup vegetable broth (or chicken broth)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 tablespoon toasted sesame seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil and season with salt and pepper. Place it cut-side down on a baking sheet and roast for 40 minutes, or until the squash strands are tender.
3. While the squash is roasting, prepare the mole sauce. In a small saucepan, heat the mole sauce with vegetable broth over medium heat. Stir in chili powder and cumin. Simmer for about 5 minutes, adding more broth if needed to achieve a smooth consistency.
4. Once the squash is cooked, use a fork to scrape out the spaghetti-like strands into a large bowl.
5. Pour the warm mole sauce over the squash strands and toss to coat. Adjust the seasoning with salt and pepper to taste.
6. Serve the mole spaghetti squash topped with crumbled queso fresco, fresh cilantro, and toasted sesame seeds.

This Mexican Spaghetti Squash with Mole Sauce is a fantastic February dish that brings together the sweetness of roasted squash with the bold, rich flavors of mole. The spaghetti squash provides a healthy, light base, while the complex mole sauce adds depth and warmth to the dish. The crumbled queso fresco adds a creamy element, balancing out the heat from the mole. It’s perfect for a comforting vegetarian meal or as a side dish to any Mexican-inspired main course.

Calabacitas con Elote (Mexican Squash with Corn)

Calabacitas con Elote is a traditional Mexican dish featuring fresh summer squash and sweet corn, sautéed with onions, garlic, and a hint of cumin. This hearty and flavorful vegetable side dish is perfect for the cooler February evenings when you crave something light but full of flavor. It’s a delicious and healthy way to enjoy seasonal squash!

Ingredients:

• 4 medium zucchini or yellow squash, diced
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled cotija cheese (optional)
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced squash and corn to the skillet, then stir in cumin and chili powder. Season with salt and pepper. Cook for about 7-10 minutes, stirring occasionally, until the squash is tender and the corn is heated through.
3. Remove the skillet from heat and sprinkle with chopped cilantro and crumbled cotija cheese if using. Stir gently to combine.
4. Serve warm as a side dish or light main course.

Calabacitas con Elote is a simple yet flavorful dish that embodies the heart of Mexican cuisine. The fresh squash and sweet corn are perfectly complemented by the warm spices, creating a balanced and satisfying side dish. This recipe is great for a light vegetarian meal or as an accompaniment to grilled meats. The cotija cheese adds a creamy, tangy finish, and the cilantro provides a fresh burst of flavor. It’s a wonderful dish to enjoy in February, bringing warmth and freshness to your table.

Mexican Squash and Potato Tacos

These hearty Mexican squash and potato tacos bring together the earthy flavors of roasted potatoes and tender squash with savory spices, making them a perfect choice for a light yet satisfying February meal. The tacos are topped with fresh cilantro, tangy lime, and a sprinkle of cheese, offering a delicious vegetarian option that’s full of flavor and texture.

Ingredients:

• 2 medium zucchini or yellow squash, diced
• 2 large potatoes, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Olive oil for roasting
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco or cotija cheese
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced potatoes and squash on a baking sheet. Drizzle with olive oil and season with cumin, chili powder, paprika, salt, and pepper. Toss to coat and roast for 25-30 minutes, or until the potatoes are golden and crispy and the squash is tender.
2. While the vegetables are roasting, heat a small skillet over medium heat and toast the tortillas for 1-2 minutes on each side until warm and slightly crispy.
3. In a large skillet, heat a little olive oil and sauté the onions and garlic until softened, about 5 minutes. Add the roasted potatoes and squash and stir to combine. Cook for an additional 2-3 minutes to allow the flavors to meld.
4. To assemble the tacos, spoon the squash and potato mixture onto each tortilla. Top with crumbled cheese, fresh cilantro, and a squeeze of lime juice.

These Mexican Squash and Potato Tacos are a comforting yet light vegetarian option that showcases the natural sweetness of squash and the hearty texture of potatoes. The roasted vegetables are perfectly seasoned with smoky, spicy flavors, making each bite a burst of warmth. The fresh cilantro and lime add a zesty kick, while the cheese brings creaminess and richness. These tacos are not only delicious but also easy to make, making them a great choice for a quick weeknight dinner or a fun weekend meal.

Mexican Roasted Squash with Chipotle Cream

This dish combines the smoky richness of roasted squash with a creamy, spicy chipotle sauce, creating a decadent and satisfying side dish. The natural sweetness of the squash is enhanced by the smoky heat of chipotle, making it the perfect pairing for grilled meats or as a standalone dish. Ideal for a February dinner, this recipe brings bold flavors to your table in a simple, comforting way.

Ingredients:

• 2 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup sour cream
• 1 tablespoon chipotle in adobo, minced
• 1 tablespoon lime juice
• 1 teaspoon honey
• Fresh cilantro, chopped (for garnish)
• Crumbled cotija cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat evenly and roast for 25-30 minutes, or until the squash is tender and golden.
2. While the squash is roasting, prepare the chipotle cream sauce. In a small bowl, combine the sour cream, chipotle in adobo, lime juice, and honey. Mix well and adjust the seasoning with salt to taste.
3. Once the squash is done, remove it from the oven and let it cool slightly. Transfer the roasted squash to a serving dish and drizzle with the chipotle cream.
4. Garnish with chopped cilantro and crumbled cotija cheese, if using, before serving.

Mexican Roasted Squash with Chipotle Cream is a standout side dish that perfectly balances the sweetness of the squash with the smoky, spicy flavors of chipotle. The cream sauce adds a rich and tangy element that complements the roasted squash beautifully. This dish is great for serving alongside grilled meats or as a standalone vegetarian option. The addition of fresh cilantro and cotija cheese gives it an authentic Mexican flair, making it a perfect dish to enjoy in February when you’re craving something bold, comforting, and full of flavor.

Mexican Squash Frittata

This Mexican Squash Frittata is a light yet flavorful dish that combines zucchini, bell peppers, onions, and Mexican cheese in a fluffy, baked egg base. Perfect for breakfast, brunch, or even a light dinner, this frittata is infused with the vibrant flavors of Mexican spices and fresh vegetables, making it a satisfying and healthy meal to enjoy in the cooler February months.

Ingredients:

• 4 large eggs
• 1 cup milk
• 1 medium zucchini, diced
• 1/2 red bell pepper, diced
• 1/2 yellow onion, diced
• 1/2 cup shredded Mexican blend cheese (or Oaxaca cheese)
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Salsa (optional, for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the diced zucchini, bell pepper, and onion and sauté until softened, about 5-7 minutes. Season with salt, pepper, cumin, and chili powder. Remove from heat and set aside.
2. In a medium bowl, whisk together the eggs and milk until fully combined. Stir in the shredded cheese and the sautéed vegetables.
3. Pour the egg mixture into a greased ovenproof skillet or baking dish. Bake for 20-25 minutes, or until the eggs are fully set and the top is lightly golden.
4. Remove from the oven and let it cool slightly before slicing. Garnish with chopped cilantro and serve with a side of salsa, if desired.

This Mexican Squash Frittata is a versatile and nutritious dish that’s perfect for any meal of the day. The fluffy eggs and fresh vegetables come together to create a hearty, satisfying meal, while the cumin and chili powder add just the right amount of warmth. The cheese melts beautifully into the frittata, creating a rich, savory flavor that complements the squash perfectly. Whether you enjoy it for breakfast, brunch, or a light dinner, this frittata will be a delightful addition to your February meal repertoire.

Mexican Squash and Black Bean Enchiladas

These Mexican Squash and Black Bean Enchiladas are a flavorful, hearty, and vegetarian twist on the classic enchilada dish. The tender squash and protein-packed black beans are rolled up in corn tortillas and smothered in a rich enchilada sauce, creating a comforting and satisfying meal. Topped with melted cheese and fresh cilantro, this dish is perfect for a cozy winter meal.

Ingredients:

• 2 medium zucchinis or yellow squash, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1 cup red enchilada sauce
• 8 corn tortillas
• 1 1/2 cups shredded Mexican cheese blend
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced squash to the skillet and cook for another 5-7 minutes until the squash softens slightly. Stir in the cumin, chili powder, paprika, salt, and pepper, then add the black beans. Cook for another 2-3 minutes, mixing well.
3. In a baking dish, spread 1/4 cup of enchilada sauce on the bottom. Heat the tortillas in a dry skillet or microwave to soften them, then fill each tortilla with the squash and black bean mixture. Roll up the tortillas and place them seam-side down in the baking dish.
4. Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese.
5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

These Mexican Squash and Black Bean Enchiladas are a delicious, meat-free option that’s just as satisfying as the traditional version. The tender squash pairs perfectly with the creamy black beans, creating a hearty filling for the tortillas. The combination of spices in the filling and the rich enchilada sauce brings bold flavor, while the melted cheese adds a comforting finish. This dish is perfect for a family dinner or a festive gathering and is sure to become a new favorite in your recipe collection.

Mexican Squash and Corn Soup

This Mexican Squash and Corn Soup is a vibrant and hearty dish that combines the sweetness of corn with the delicate flavor of squash, creating a soothing, flavorful soup. Infused with traditional Mexican spices, this dish is perfect for chilly February nights, offering a warm, comforting meal that’s both light and filling. It’s easy to prepare and can be made in a large batch to enjoy throughout the week.

Ingredients:

• 2 medium zucchini or yellow squash, diced
• 2 cups corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeds removed and chopped (optional)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño (if using). Sauté for 5 minutes until softened.
2. Add the diced squash, corn kernels, cumin, smoked paprika, salt, and pepper. Stir well to combine.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, or until the squash is tender and the flavors have melded together.
4. Use an immersion blender to blend the soup to your desired consistency, or transfer to a blender in batches (be careful, the soup will be hot).
5. Once blended, stir in the heavy cream or coconut milk for a creamier texture, if desired.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lime wedges on the side.

This Mexican Squash and Corn Soup is a comforting bowl of warmth and flavor that’s perfect for the cooler months. The natural sweetness of the corn and the delicate squash are enhanced by the smokiness of the paprika and the richness of the vegetable broth. The addition of lime and cilantro gives the soup a fresh, zesty finish, making it a well-rounded meal. Whether served as a light lunch or a satisfying dinner, this soup is a great way to incorporate squash into your February meal plan while enjoying the cozy, rich flavors of Mexican cuisine.

Mexican Squash Tamales

Mexican Squash Tamales are a delicious variation of the traditional tamale, filled with a savory squash and cheese mixture wrapped in soft, fluffy masa dough. These tamales are perfect for special occasions, weekend gatherings, or simply as a flavorful way to enjoy the abundance of squash in February. The masa is infused with Mexican spices, making every bite flavorful and satisfying.

Ingredients:

• 2 medium zucchini or yellow squash, grated
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 cup shredded Mexican cheese (like Oaxaca or Monterey Jack)
• 2 cups masa harina
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup vegetable broth (or more as needed)
• 1/2 cup vegetable oil
• Corn husks (soaked in warm water for 30 minutes)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the grated squash, cumin, and chili powder. Cook for 5-7 minutes until the squash releases its moisture and begins to soften. Remove from heat and stir in the shredded cheese. Set aside to cool.
2. In a large mixing bowl, combine the masa harina, baking powder, and salt. Add the vegetable broth and vegetable oil, mixing until the dough comes together. You may need to add a little more broth to get the right consistency—it should be soft and pliable but not too sticky.
3. Take a soaked corn husk and spread a small amount of masa dough on it, pressing it out into a thin layer. Add a spoonful of the squash and cheese filling in the center. Fold the sides of the husk over the masa and filling, then fold up the bottom to seal the tamale.
4. Place the tamales upright in a large steamer. Steam for about 1 to 1 1/2 hours, or until the masa is fully cooked and separates easily from the husk.
5. Serve the tamales hot with a side of salsa or crema.

Mexican Squash Tamales are a delicious and unique twist on the traditional tamale. The soft masa dough pairs perfectly with the savory, cheesy squash filling, creating a satisfying and flavorful bite. These tamales are perfect for any occasion, whether as part of a festive gathering or a cozy weekend meal. The combination of spices in the filling adds depth to the flavor, while the masa provides a comforting, slightly sweet base. They may take a little time to prepare, but the result is well worth it—these tamales are sure to impress and delight anyone who tries them.

Mexican Squash and Chorizo Tacos

These Mexican Squash and Chorizo Tacos are a flavorful and satisfying meal combining the richness of spicy chorizo with the delicate sweetness of squash. Perfect for a quick weeknight dinner or a fun taco night, these tacos are topped with fresh cilantro, lime, and salsa, making every bite burst with flavor. Serve them with your favorite taco sides like rice or beans for a complete meal.

Ingredients:

• 2 medium zucchini or yellow squash, diced
• 1/2 pound Mexican chorizo (or any preferred chorizo)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges
• Salsa (optional)

Instructions:

1. Heat a skillet over medium heat. Add the chorizo and cook until it starts to brown, breaking it up with a spoon as it cooks. Once cooked through, remove the chorizo from the pan and set it aside.
2. In the same skillet, add a bit of oil if needed and sauté the onions and garlic until softened, about 3-4 minutes.
3. Add the diced squash to the skillet and cook for 5-7 minutes, until the squash becomes tender and lightly browned. Stir in the cumin and chili powder, then return the cooked chorizo to the pan. Cook for another 2 minutes, allowing the flavors to combine.
4. Warm the corn tortillas in a dry skillet or microwave. Once heated, spoon the squash and chorizo mixture onto each tortilla.
5. Top the tacos with fresh cilantro, a squeeze of lime, and salsa, if desired.

These Mexican Squash and Chorizo Tacos are a fantastic way to enjoy the flavors of chorizo while incorporating healthy squash. The sweetness of the squash balances the heat of the chorizo, and the fresh cilantro and lime add brightness to each bite. These tacos are quick to make, customizable with your favorite toppings, and perfect for taco night. Whether for a casual dinner or a lively gathering, these tacos will satisfy your cravings for something savory, spicy, and delicious.

Mexican Squash Fritters with Chipotle Aioli

Mexican Squash Fritters with Chipotle Aioli are crispy on the outside and soft on the inside, offering a delightful appetizer or side dish. The combination of grated squash, herbs, and a touch of cheese creates a savory, golden-brown fritter that pairs perfectly with the smoky and spicy chipotle aioli. This dish is a great way to enjoy squash in a fun and flavorful way, perfect for sharing with friends and family.

Ingredients:

• 2 medium zucchini or yellow squash, grated
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1/2 cup shredded Mexican cheese (like Oaxaca or Cotija)
• 1 egg, beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Olive oil for frying

For the Chipotle Aioli:

• 1/2 cup mayonnaise
• 1 tablespoon chipotle peppers in adobo sauce, minced
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• Salt to taste

Instructions:

1. In a large bowl, combine the grated squash, cornmeal, flour, shredded cheese, cumin, chili powder, salt, and pepper. Add the beaten egg and mix until well combined. The mixture should hold together when pressed. If it’s too wet, add a little more flour or cornmeal.
2. Heat olive oil in a large skillet over medium heat. Once hot, spoon about 1-2 tablespoons of the squash mixture into the skillet, pressing it into a patty shape. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
3. For the chipotle aioli, whisk together the mayonnaise, minced chipotle peppers, lime juice, garlic powder, and a pinch of salt in a small bowl.
4. Serve the fritters warm with the chipotle aioli on the side for dipping.

These Mexican Squash Fritters with Chipotle Aioli are a fun and flavorful way to enjoy squash. The crispy exterior of the fritters contrasts beautifully with the soft, cheesy interior, and the smoky, spicy aioli adds the perfect kick to each bite. Whether served as an appetizer, snack, or side dish, these fritters are sure to impress your guests and provide a unique twist on traditional squash recipes. They’re quick to make and can easily be doubled for larger gatherings.

Mexican Squash Casserole

This Mexican Squash Casserole is a creamy and cheesy dish that’s packed with flavors from the squash, Mexican spices, and a blend of melted cheese. It’s an ideal comfort food for the winter months, offering a warm, hearty side dish or even a main course for vegetarian meals. The combination of squash with green chiles, corn, and a creamy base makes this casserole a perfect addition to any meal.

Ingredients:

• 2 medium zucchini or yellow squash, thinly sliced
• 1 can (4 oz) diced green chilies
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 1/2 cups shredded Mexican cheese blend
• 1/2 cup crushed tortilla chips (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the sliced squash, green chilies, corn, sour cream, mayonnaise, cumin, garlic powder, salt, and pepper. Mix until the squash is evenly coated.
3. Transfer the mixture to the prepared baking dish and top with the shredded cheese. Sprinkle the crushed tortilla chips over the top for a crunchy finish.
4. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden.
5. Let the casserole cool for a few minutes before serving.

This Mexican Squash Casserole is a comforting, cheesy dish that is bursting with flavor. The creamy base, combined with the tender squash and sweetness of corn, makes it a satisfying side or even a main course. The addition of green chilies adds a touch of heat, while the melted cheese ties everything together perfectly. This casserole is a great way to incorporate squash into your meals and is perfect for family dinners or holiday gatherings. It’s an easy-to-make dish that will quickly become a favorite at your table.

Mexican Squash and Black Bean Soup

This hearty Mexican Squash and Black Bean Soup combines the earthy flavors of tender squash with the richness of black beans, all simmered together with aromatic spices like cumin, chili powder, and garlic. The result is a comforting and filling soup, perfect for a cozy February meal. This vegetarian soup is high in fiber, making it both nutritious and satisfying, while the fresh lime and cilantro provide a zesty finish.

Ingredients:

• 2 medium zucchini or yellow squash, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 1/2 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Add the diced squash, cumin, chili powder, and a pinch of salt and pepper. Stir to coat the squash with the spices and cook for another 3 minutes.
3. Pour in the vegetable broth, black beans, and corn. Bring the soup to a simmer and cook for 15-20 minutes, until the squash is tender and the flavors have melded together.
4. Stir in the lime juice and taste for seasoning, adding more salt or pepper as needed.
5. Ladle the soup into bowls and garnish with fresh cilantro before serving.

This Mexican Squash and Black Bean Soup is a warm and nourishing dish, packed with protein and fiber. The combination of squash, beans, and corn provides a balance of textures, while the spices add depth and warmth to the soup. The fresh cilantro and lime juice at the end provide a zesty contrast that enhances the flavors. Whether you’re looking for a quick weeknight dinner or a comforting dish to enjoy on a cold day, this soup is a perfect choice.

Mexican Squash and Tomato Salad

This refreshing Mexican Squash and Tomato Salad is a light and vibrant dish that’s perfect for those looking for a healthy yet flavorful meal. The combination of thinly sliced squash, ripe tomatoes, red onion, and cilantro is tossed in a tangy dressing made with lime juice and olive oil, giving it a fresh and zesty kick. This salad makes a perfect side dish for grilled meats or tacos, and it’s an easy way to enjoy squash in a raw form.

Ingredients:

• 2 medium zucchini or yellow squash, thinly sliced
• 2 medium tomatoes, chopped
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon crumbled queso fresco (optional)

Instructions:

1. In a large bowl, combine the thinly sliced squash, chopped tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper until well combined.
3. Drizzle the dressing over the squash and tomato mixture, tossing to coat evenly.
4. Garnish with crumbled queso fresco, if desired, and serve immediately.

This Mexican Squash and Tomato Salad is a light and refreshing way to enjoy squash. The crisp texture of the raw squash complements the juiciness of the tomatoes, and the tangy lime dressing ties everything together. The addition of cilantro and queso fresco enhances the fresh, Mexican-inspired flavors of the dish. Whether you serve it as a side to grilled meats or as a standalone salad, it’s a perfect dish for any meal, especially in the warmer months or as a fresh accompaniment to tacos.

Mexican Squash and Poblano Pepper Gratin

This Mexican Squash and Poblano Pepper Gratin is a rich, cheesy casserole that features layers of thinly sliced squash and roasted poblano peppers, all baked together in a creamy, cheesy sauce. The smoky heat from the poblano peppers adds depth to the dish, while the creamy, melted cheese ties everything together. This gratin is perfect for a comforting side dish or a meatless main course, making it ideal for your February gatherings.

Ingredients:

• 2 medium zucchini or yellow squash, thinly sliced
• 2 poblano peppers, roasted, peeled, and sliced
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded Mexican cheese blend (such as Oaxaca, Monterey Jack, or Cotija)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter.
2. Roast the poblano peppers by placing them under the broiler or on an open flame, turning them until the skin is blackened. Place the peppers in a bowl, cover with a towel, and let them steam for 10 minutes. Peel the skins, remove the seeds, and slice the peppers.
3. In a mixing bowl, combine the heavy cream, sour cream, shredded cheese, cumin, garlic powder, salt, and pepper. Stir until the mixture is smooth and well combined.
4. Layer the squash slices and roasted poblano peppers in the prepared baking dish. Pour the cream and cheese mixture over the top, making sure everything is evenly covered.
5. Sprinkle the grated Parmesan over the top of the casserole and dot with small bits of butter.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.

This Mexican Squash and Poblano Pepper Gratin is a luxurious and comforting dish that brings together the earthy flavor of squash with the smoky heat of roasted poblano peppers. The creamy sauce and melted cheese create a rich and indulgent texture, while the layers of squash and peppers add depth and flavor to every bite. Perfect for a family dinner, holiday meal, or as a side dish for any Mexican-inspired menu, this gratin will be sure to impress and satisfy.

Note: More recipes are coming soon!