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Southwestern Cuisine takes a cue from its original Latin and Spanish settlers. Many people lump Southwestern Cuisine with Mexican Cuisine, and have created a "Tex-Mex" style of food that is also very popular.
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Colache
by the Editors of Easy Home Cooking Magazine
Colache
Yield: Makes 6 to 8 servings
Pumpkin is the traditional squash used in this dish, but butternut squash has a less stringy texture and is easier to cut and peel. This is a colorful harvest dish to serve with roast turkey.
Ingredients:
2
tablespoons vegetable oil
1
butternut squash (about 2 pounds), peeled, seeded and diced
1
medium onion, coarsely chopped
1
clove garlic, minced
1
can (14-1/2 ounces) diced tomatoes, undrained
1
green bell pepper, seeded and cut into 1-inch pieces
1
can (14-1/2 ounces) whole kernel corn, drained
1
canned green chile, coarsely chopped (optional)
1/2
teaspoon salt
1/4
teaspoon black pepper
Preparation:
1.
Heat oil in large skillet over medium heat. Add squash, onion and garlic; cook 5 minutes or until onion is tender. Add tomatoes with juice and bell pepper to skillet. Bring to a boil over high heat. Cover; reduce heat and simmer 15 minutes. Add corn, chile, if desired, salt and pepper. Simmer, covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most of liquid has evaporated.
This recipe appears in: Southwestern
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Colache." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/colache-recipe.htm> 16 May 2008.
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