Squash con Crema
Spicy, Mexican-style creamed zucchini and yellow squash with jalapeño peppers and a hint of cinnamon.
3 small zucchini
3 yellow squash
1 bunch green onions, sliced (about 6 to 8)
4 tablespoons butter
1 cup whipping cream
2 fresh jalapeño peppers, seeded and chopped
1 (3-inch) cinnamon stick
5 whole cloves
Salt and freshly ground pepper to taste
- Cut zucchini and yellow squash in half lengthwise; cut halves into 3/4-inch slices.
- Sauté the zucchini, yellow squash and green onion in the butter until vegetables are crisp-tender, about 4 minutes. Transfer vegetables to a bowl and set aside.
- In same skillet, combine the whipping cream, chopped jalapeños, cinnamon stick and cloves. Bring mixture to a boil and cook, stirring constantly, until mixture thickens slightly, about 2 minutes. Remove from heat; discard cinnamon stick and cloves and add the vegetables. Heat over medium heat, stirring constantly, until vegetables are thoroughly heated. Season with salt and pepper to taste.
Makes 6 servings.