50+ Delicious Mexican Squash Recipes to Try This Season

Winter is the perfect season to explore the rich flavors and versatility of Mexican squash, a staple in many traditional dishes.

Known for its unique texture and ability to absorb flavors, winter Mexican squash varieties, such as calabacitas and zapallo, add a delightful twist to your culinary repertoire.

From hearty casseroles and savory soups to fresh salads and vibrant salsas, the possibilities are endless.

Whether you’re looking for comforting meals to warm you up on cold nights or unique side dishes to impress your guests, these 50+ winter Mexican squash recipes will inspire you to make the most of this nutritious and delicious ingredient.

Join us on this culinary journey as we celebrate the warmth and flavor of winter squash in delightful Mexican-style dishes.

50+ Delicious Mexican Squash Recipes to Try This Season

With over 50 winter Mexican squash recipes at your fingertips, you can bring the essence of Mexican cuisine into your home this winter.

Each recipe showcases the versatility of this nutritious vegetable, whether you prefer it roasted, sautéed, or blended into a creamy soup.

These dishes not only offer a taste of warmth but also provide an opportunity to gather with family and friends around the dinner table.

So, don your apron, embrace your inner chef, and let the vibrant flavors of winter Mexican squash transform your meals this season.

Stuffed Mexican Winter Squash

This vibrant dish features roasted Mexican winter squash stuffed with a savory mixture of quinoa, black beans, and spices. It’s not only a feast for the eyes but also a wholesome, nutritious meal that celebrates the flavors of Mexico.

Ingredients:

• 2 medium Mexican winter squash (such as calabacita or zucchini)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the tops off the Mexican squash and scoop out the seeds with a spoon, creating a hollow cavity for the filling.
3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
4. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes until heated through.
5. Spoon the filling into the hollowed squash, packing it gently. If desired, sprinkle shredded cheese on top.
6. Place the stuffed squash on a baking sheet and cover with aluminum foil. Bake for 25-30 minutes, or until the squash is tender.
7. Remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with lime wedges.

This stuffed squash dish is not only visually appealing but also incredibly satisfying. The combination of flavors and textures—from the nutty quinoa and creamy beans to the tender squash—creates a balanced meal. It’s perfect for a cozy dinner or a festive gathering, bringing a touch of warmth to your table.

Creamy Mexican Winter Squash Soup

This creamy soup is a comforting blend of roasted Mexican winter squash, spices, and coconut milk, creating a luxurious dish that’s rich in flavor and nutrients. Ideal for cold winter nights, it offers a delightful taste of Mexico in every spoonful.

Ingredients:

• 2 medium Mexican winter squash, halved and seeds removed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh lime juice (from 1 lime)
• Pumpkin seeds and cilantro for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Drizzle the squash halves with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-35 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
3. Once the squash is done roasting, scoop the flesh into the pot with the onion and garlic.
4. Add the vegetable broth, coconut milk, cumin, and smoked paprika. Stir to combine, then bring to a simmer.
5. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
6. Stir in the lime juice and adjust seasoning to taste. Serve hot, garnished with pumpkin seeds and fresh cilantro.

This creamy soup is a perfect blend of flavors, offering warmth and comfort on chilly days. The natural sweetness of the winter squash paired with the creamy coconut milk and spices creates a satisfying and rich dish. It’s not only delicious but also packed with nutrients, making it a healthy choice for a cozy winter meal.

Mexican Winter Squash and Potato Tacos

These tacos are a delightful way to enjoy the earthy flavors of Mexican winter squash alongside crispy potatoes, all wrapped in warm tortillas. They’re easy to prepare and make for a fantastic weeknight dinner or a fun gathering with friends.

Ingredients:

• 1 medium Mexican winter squash, peeled and diced
• 2 medium potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Corn or flour tortillas
• Fresh toppings: avocado, cilantro, radishes, and lime wedges

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, or until they begin to soften.
2. Stir in the diced winter squash, chili powder, cumin, salt, and pepper. Cook for another 10-15 minutes, stirring occasionally, until both the squash and potatoes are tender and golden.
3. Warm the tortillas in a separate skillet or microwave. Fill each tortilla with the squash and potato mixture, adding your desired toppings such as avocado, cilantro, and radishes.
4. Squeeze fresh lime juice over the tacos before serving.

These tacos are a fun and flavorful way to enjoy Mexican winter squash. The combination of creamy squash and crispy potatoes wrapped in soft tortillas creates a satisfying and tasty meal. Whether served for lunch or dinner, these tacos will impress your family and friends with their vibrant flavors and wholesome ingredients. Enjoying them with a side of fresh toppings adds a delightful crunch and enhances the overall dining experience.

Mexican Winter Squash Casserole

This hearty casserole combines layers of roasted Mexican winter squash, creamy cheese, and a zesty tomato sauce. It’s an ideal comfort food dish, perfect for family gatherings or cozy nights in.

Ingredients:

• 2 medium Mexican winter squash, sliced thinly
• 1 can (15 oz) diced tomatoes with green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, sauté the diced onion and garlic in a drizzle of olive oil until translucent. Add the canned tomatoes, corn, cumin, oregano, salt, and pepper. Cook for about 5 minutes until heated through.
3. Layer half of the sliced squash in the bottom of the prepared baking dish. Spread half of the tomato mixture over the squash and sprinkle with half of the cheese.
4. Repeat the layers with the remaining squash, tomato mixture, and cheese.
5. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Let cool for a few minutes before serving. Garnish with fresh cilantro.

This Mexican winter squash casserole is a satisfying dish that brings warmth and comfort to any meal. The layers of tender squash and zesty tomato sauce meld beautifully, creating a dish that is both hearty and nutritious. Perfect for feeding a crowd or enjoying leftovers, it showcases the unique flavors of Mexican cuisine while being easy to prepare.

Grilled Mexican Winter Squash Salad

This vibrant salad features grilled Mexican winter squash tossed with fresh greens, avocado, and a tangy lime vinaigrette. It’s a refreshing option that balances the richness of winter squash with bright, fresh flavors.

Ingredients:

• 2 medium Mexican winter squash, sliced into half-moons
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (such as arugula and spinach)
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta or queso fresco (optional)
• Fresh cilantro for garnish

For the lime vinaigrette:

• 3 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon honey or agave syrup
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss the sliced squash with olive oil, salt, and pepper.
2. Grill the squash for about 4-5 minutes on each side until tender and grill marks appear. Remove from the grill and set aside.
3. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the mixed greens, grilled squash, avocado, and red onion. Drizzle with the lime vinaigrette and toss gently to combine.
5. Top with crumbled feta or queso fresco, if desired. Garnish with fresh cilantro before serving.

This grilled Mexican winter squash salad is a delightful way to incorporate seasonal produce into your diet. The combination of grilled squash and creamy avocado creates a satisfying texture, while the tangy lime vinaigrette adds a refreshing twist. This dish is perfect for lunch, as a side salad, or even as a light dinner, bringing a burst of flavor and nutrition to your table.

Mexican Winter Squash Enchiladas

These enchiladas are a delightful fusion of roasted Mexican winter squash, spices, and melted cheese, all wrapped in corn tortillas and topped with a rich red sauce. This dish is a comforting classic that will warm you up on the coldest nights.

Ingredients:

• 2 medium Mexican winter squash, roasted and diced
• 8 corn tortillas
• 2 cups red enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or Oaxaca)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro and sour cream for serving

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, sauté the diced onion and garlic in a drizzle of olive oil until translucent. Stir in the roasted winter squash, cumin, chili powder, salt, and pepper. Cook for about 5 minutes until heated through.
3. Warm the corn tortillas in a dry skillet or microwave until pliable.
4. Spread a little enchilada sauce on the bottom of the baking dish. Fill each tortilla with the squash mixture and a sprinkle of cheese, rolling them up tightly. Place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Allow to cool slightly before serving. Garnish with fresh cilantro and a dollop of sour cream.

These Mexican winter squash enchiladas are a comforting and flavorful meal that celebrates the richness of winter produce. The combination of roasted squash, zesty spices, and gooey cheese wrapped in warm tortillas creates a satisfying dish that is perfect for family dinners or entertaining guests. They embody the essence of Mexican cuisine while providing a delicious way to enjoy seasonal vegetables.

Mexican Winter Squash Fritters

These crispy fritters are a delightful way to enjoy the sweetness of Mexican winter squash. Perfect as an appetizer or snack, they’re packed with flavor and can be served with a zesty dipping sauce for added flair.

Ingredients:

• 2 cups grated Mexican winter squash (such as calabacita or zucchini)
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 cup grated Parmesan cheese
• 2 green onions, finely chopped
• 2 eggs, beaten
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Olive oil for frying
• Sour cream or yogurt for serving

Instructions:

1. In a large bowl, combine the grated squash, flour, cornmeal, Parmesan cheese, green onions, eggs, cumin, chili powder, salt, and pepper. Mix until well combined.
2. Heat a drizzle of olive oil in a large skillet over medium heat.
3. Scoop tablespoons of the squash mixture into the skillet, flattening them slightly to form fritters. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
4. Remove from the skillet and place on a paper towel to drain excess oil. Repeat with the remaining mixture.
5. Serve the fritters warm, accompanied by sour cream or yogurt for dipping.

These Mexican winter squash fritters are a fantastic way to use this seasonal vegetable. The combination of crispy edges and tender centers makes them irresistible. Whether served as an appetizer, snack, or side dish, they are sure to be a hit at any gathering. Pair them with a zesty dipping sauce for a refreshing contrast to the savory flavors.

Roasted Mexican Winter Squash and Chickpea Tacos

These flavorful tacos are filled with roasted Mexican winter squash and chickpeas, drizzled with a spicy tahini sauce. They’re a healthy and satisfying option that’s perfect for lunch or dinner.

Ingredients:

• 2 medium Mexican winter squash, peeled and diced
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Corn or flour tortillas
• Fresh toppings: avocado, red cabbage, and cilantro

For the spicy tahini sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup or honey
• 1-2 tablespoons water (to thin)
• Salt to taste

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the diced squash and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
2. Roast in the oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through.
3. Meanwhile, prepare the spicy tahini sauce by whisking together tahini, lemon juice, maple syrup, and water in a small bowl until smooth. Adjust the consistency by adding more water if necessary, and season with salt.
4. Warm the tortillas in a skillet or microwave. Fill each tortilla with the roasted squash and chickpeas, and drizzle with the spicy tahini sauce.
5. Top with sliced avocado, shredded red cabbage, and fresh cilantro before serving.

These roasted Mexican winter squash and chickpea tacos are a vibrant and nutritious option that highlights the natural sweetness of winter squash. The crispy chickpeas and creamy tahini sauce provide a delightful contrast, making these tacos a satisfying meal. Perfect for weeknight dinners or a casual get-together, they celebrate the flavors of Mexico while being easy to prepare.

Winter Mexican Squash and Rice Bake

This comforting rice bake combines layers of Mexican winter squash, spiced rice, and cheese, all baked to perfection. It’s a hearty and filling dish that’s perfect for family dinners or potlucks.

Ingredients:

• 1 cup uncooked long-grain rice
• 2 cups vegetable broth
• 2 medium Mexican winter squash, sliced thinly
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed.
3. In a large skillet, sauté the chopped onion and garlic in a drizzle of olive oil until translucent. Stir in the sliced winter squash, cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes until the squash is slightly softened.
4. In the prepared baking dish, layer half of the cooked rice, followed by half of the sautéed squash mixture. Sprinkle half of the cheese over the top. Repeat the layers with the remaining rice, squash, and cheese.
5. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
6. Allow to cool slightly before serving. Garnish with fresh cilantro.

This winter Mexican squash and rice bake is a delicious and satisfying dish that showcases the comforting flavors of the season. The combination of tender squash and cheesy rice creates a hearty meal that’s perfect for sharing. Whether served as a main course or side dish, it’s sure to be a crowd-pleaser at any gathering.

Spicy Mexican Winter Squash Soup

This creamy and spicy soup features roasted Mexican winter squash, tomatoes, and a blend of spices, making it a comforting dish perfect for chilly evenings. It’s hearty, flavorful, and incredibly satisfying.

Ingredients:

• 2 medium Mexican winter squash, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the cubed squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.
2. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the roasted squash, diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 10-15 minutes to allow the flavors to meld.
4. Using an immersion blender or regular blender, puree the soup until smooth. Adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro and lime wedges.

This spicy Mexican winter squash soup is a deliciously warming dish that showcases the sweetness of the squash while adding a kick of heat. The combination of roasted squash and tomatoes creates a rich and creamy texture, making it perfect for a cozy dinner. Enjoy it with crusty bread for a complete meal that celebrates the flavors of winter.

Stuffed Mexican Winter Squash Boats

These colorful stuffed squash boats are filled with a savory mixture of quinoa, black beans, corn, and spices, creating a nutritious and visually appealing dish. They make for a fantastic main course or a hearty side.

Ingredients:

• 2 medium Mexican winter squash, halved and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh lime wedges and cilantro for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Place the squash halves cut side down on a baking sheet and roast for about 25-30 minutes until tender.
2. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix well to combine.
3. Once the squash is tender, carefully flip the halves cut side up and fill each with the quinoa mixture. If desired, sprinkle shredded cheese on top.
4. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through and the cheese is melted and bubbly.
5. Serve warm, garnished with fresh lime wedges and cilantro.

These stuffed Mexican winter squash boats are a colorful and nutritious dish that highlights the versatility of winter squash. The combination of quinoa, black beans, and spices makes for a filling meal that is packed with flavor. They are perfect for entertaining or a family dinner, bringing both elegance and comfort to your table.

Mexican Winter Squash and Chorizo Skillet

This one-pan dish features spicy chorizo and tender Mexican winter squash, sautéed together for a quick and delicious meal. It’s a perfect option for busy weeknights and brings bold flavors to your dinner table.

Ingredients:

• 1 pound chorizo sausage, casings removed
• 2 medium Mexican winter squash, diced
• 1 bell pepper, diced (any color)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Avocado slices for serving (optional)

Instructions:

1. In a large skillet over medium heat, cook the chorizo, breaking it apart with a spoon until browned and cooked through. Remove the chorizo from the skillet and set aside, leaving the drippings in the pan.
2. In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté until the onion is translucent and the bell pepper is tender, about 5 minutes.
3. Add the diced winter squash to the skillet, along with cumin, smoked paprika, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the squash is tender and cooked through.
4. Return the cooked chorizo to the skillet and mix well to combine. Cook for an additional 2-3 minutes to heat through.
5. Serve warm, garnished with fresh cilantro and avocado slices if desired.

This Mexican winter squash and chorizo skillet is a bold and satisfying dish that showcases the rich flavors of chorizo paired with the natural sweetness of winter squash. It’s quick to prepare and packed with protein, making it a hearty meal for any day of the week. Enjoy it on its own or with warm tortillas for a complete and delicious dinner.

Cheesy Mexican Winter Squash and Spinach Casserole

This cheesy casserole features layers of roasted Mexican winter squash and spinach, all baked together with a creamy sauce and topped with a golden layer of cheese. It’s a comforting dish perfect for family dinners or potlucks.

Ingredients:

• 2 medium Mexican winter squash, peeled and thinly sliced
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs (oregano, basil, or thyme)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the sliced winter squash and sauté for about 5-7 minutes, until slightly tender. Season with salt, pepper, garlic powder, and onion powder.
3. In a mixing bowl, combine ricotta cheese, eggs, half of the mozzarella, half of the Parmesan, and dried herbs. Mix well to combine.
4. Layer half of the sautéed squash in the bottom of the prepared baking dish. Spread half of the ricotta mixture over the squash, followed by half of the spinach. Repeat the layers with the remaining ingredients, finishing with the remaining mozzarella and Parmesan cheese on top.
5. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is golden and bubbly.
6. Allow to cool for a few minutes before serving.

This cheesy Mexican winter squash and spinach casserole is a comforting and nutritious dish that will please both kids and adults. The combination of creamy ricotta, fresh spinach, and roasted squash creates a delicious harmony of flavors and textures. It’s perfect as a main dish or as a hearty side, making it a versatile option for your winter meals.

Grilled Mexican Winter Squash Salad with Cilantro-Lime Dressing

This vibrant salad features grilled Mexican winter squash, fresh greens, and a zesty cilantro-lime dressing, making it a refreshing and healthy dish. It’s perfect as a side or light main course.

Ingredients:

• 2 medium Mexican winter squash, sliced into half-moons
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (arugula, spinach, or lettuce)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 avocado, sliced

For the cilantro-lime dressing:

• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey or agave syrup
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium heat. Toss the sliced squash with olive oil, salt, and pepper.
2. Grill the squash for about 4-5 minutes on each side until tender and grill marks appear. Remove from the grill and let cool slightly.
3. In a large bowl, combine the salad greens, cherry tomatoes, red onion, and avocado.
4. In a small bowl, whisk together the cilantro-lime dressing ingredients until well combined.
5. Top the salad with the grilled squash and drizzle with the cilantro-lime dressing. Toss gently to combine.

This grilled Mexican winter squash salad is a delightful way to enjoy the season’s bounty. The smoky flavor of the grilled squash pairs perfectly with the fresh greens and zesty dressing, creating a light yet satisfying dish. It’s perfect for lunch, dinner, or as a side at your next gathering, bringing a burst of flavor and color to your table.

Mexican Winter Squash and Potato Hash

This hearty hash combines diced Mexican winter squash, potatoes, and spices, all cooked together for a filling breakfast or brunch dish. It’s easy to prepare and can be customized with your favorite toppings.

Ingredients:

• 1 medium Mexican winter squash, peeled and diced
• 2 medium potatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Fried or poached eggs for serving (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook for about 5 minutes until they begin to soften.
2. Add the chopped onion and garlic to the skillet, cooking until the onion is translucent.
3. Stir in the diced winter squash, cumin, paprika, salt, and pepper. Cook for an additional 15-20 minutes, stirring occasionally, until the squash and potatoes are tender and lightly browned.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro. Top with fried or poached eggs if desired.

This Mexican winter squash and potato hash is a hearty and satisfying dish that’s perfect for breakfast, brunch, or even dinner. The combination of tender squash and crispy potatoes creates a comforting meal that can be enjoyed any time of day. Adding a fried or poached egg on top elevates it to a whole new level, making it a delicious and filling option for your winter dining.

Note: More recipes are coming soon!