Best 5 Hominy Squash Skillet Recipes

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**Indulge in a Culinary Symphony of Hominy, Squash, and Flavorful Ingredients**

Embark on a culinary journey with our hominy and squash skillet, a tantalizing dish that blends the rustic charm of hominy with the sweet, earthy notes of squash. This delightful skillet is a symphony of flavors, textures, and colors that will captivate your taste buds from the very first bite.

Savor the plump hominy kernels, bursting with a delicate chewiness and nutty flavor, complemented by tender chunks of squash that melt in your mouth. The medley of spices, including cumin, chili powder, and smoked paprika, adds a subtle warmth and depth of flavor.

This versatile dish can be customized to suit your preferences. Add a touch of heat with diced jalapeños or chipotle peppers, or incorporate a hint of sweetness with roasted red bell peppers. Feel free to experiment with different types of squash, such as butternut or zucchini, to create unique flavor combinations.

Whether you're seeking a hearty breakfast, a satisfying lunch, or a delectable dinner, this hominy and squash skillet is sure to hit the spot. Serve it alongside a dollop of sour cream, a sprinkling of fresh cilantro, and a wedge of lime for an unforgettable culinary experience.

**Additional Recipe Ideas:**

- **Hominy and Squash Soup:** Transform the skillet into a comforting soup by adding flavorful broth, diced tomatoes, and a touch of cream. Garnish with crispy tortilla strips and a drizzle of olive oil.

- **Hominy and Squash Enchiladas:** Stuff flour tortillas with a filling of hominy, squash, black beans, and cheese. Top with a rich enchilada sauce and bake until golden and bubbly.

- **Hominy and Squash Salad:** Create a refreshing salad by combining hominy, squash, roasted corn, black beans, and a zesty dressing. Serve over a bed of mixed greens for a light and healthy meal.

- **Hominy and Squash Quesadillas:** Combine hominy, squash, cheese, and your favorite seasonings in a tortilla and grill until golden brown. Serve with salsa, guacamole, and sour cream for a satisfying snack or meal.

Let's cook with our recipes!

HOMINY CASSEROLE



Hominy Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Butter, for greasing the pan
8 slices bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
One 30-ounce can hominy, drained and rinsed
3/4 cup half-and-half
Hot sauce, to taste
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack cheese
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
  • In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
  • Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

THREE SISTERS BOWL WITH HOMINY, BEANS AND SQUASH



Three Sisters Bowl With Hominy, Beans and Squash image

There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany bison pot roast, roast turkey or salmon with crushed blackberries.

Provided by Sean Sherman

Categories     dinner, lunch, beans, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 10

1/2 cup dried hominy
1/2 cup dried brown tepary beans
1 small, unpeeled acorn squash (about 1 1/4 pounds), halved, seeds and membranes scraped away, then cut into 1-inch chunks
3 tablespoons sunflower oil
Coarse sea salt
1 small yellow onion, halved and thinly sliced
1 tablespoon New Mexico Hatch chile powder or any mild smoked red chile powder
2 teaspoons chopped fresh sage
Smoked sea salt
1/2 cup chopped dark greens, such as dandelion greens, kale or spinach

Steps:

  • Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
  • About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.
  • Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
  • In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.
  • Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.

SPANISH HOMINY



Spanish Hominy image

I received this recipe from a good friend who is a fabulous cook. The colorful side dish gets its zesty flavor from spicy canned tomatoes with green chiles. -Donna Brockett, Kingfisher, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 12 servings.

Number Of Ingredients 7

4 cans (15-1/2 ounces each) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
3/4 pound bacon strips, diced
1 large onion, chopped
1 medium green pepper, chopped

Steps:

  • In a 5-qt. slow cooker, combine the hominy, tomatoes and tomato sauce. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain drippings from pan, reserving 1 tablespoon. , In the same skillet, saute onion and green pepper in drippings until tender. Stir onion mixture and bacon into hominy mixture. Cover and cook on low until heated through, 6-8 hours.

Nutrition Facts : Calories 150 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 1039mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.

BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS



Butternut Squash with Hominy, Corn and Bell Peppers image

Categories     Pepper     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Corn     Bell Pepper     Fall     Hominy/Cornmeal/Masa     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

3 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

HOMINY AND SQUASH SALAD



Hominy and Squash Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings, side dish

Time 30m

Yield 6 cups

Number Of Ingredients 10

1 medium-size butternut squash
2 cups water
2 cups canned hominy, drained
1 medium-size red bell pepper, cored, seeded and minced
1/2 teaspoon chili powder
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup fresh coriander leaves
1/4 cup fresh minced scallions

Steps:

  • Peel the squash and cut into1/2-inch dice. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy. Remove, drain and cool.
  • Combine the hominy, minced pepper and the cooked squash. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator. Stir in the oil, coriander leaves and scallions. If well covered and refrigerated, the salad will keep for up to one week. It can be served cold, or reheated in a skillet.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 599 milligrams, Sugar 6 grams

Tips:

  • Choose the right squash: For this recipe, butternut squash or acorn squash works best. They have a mild flavor that pairs well with the other ingredients.
  • Cut the squash into even-sized pieces: This will help them cook evenly. If the pieces are too small, they will overcook and become mushy.
  • Roast the squash before adding it to the skillet: This will help to caramelize the squash and give it a slightly smoky flavor.
  • Use a large skillet: This will give the squash and hominy plenty of room to cook without overcrowding.
  • Don't overcrowd the skillet: If you crowd the skillet, the squash and hominy will not cook evenly.
  • Be patient: This dish takes a little bit of time to cook, but it's worth the wait. The squash and hominy need time to soften and develop flavor.
  • Season to taste: Once the dish is cooked, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or chili powder.

Conclusion:

This hominy squash skillet is a hearty and flavorful dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. Serve it with a side of rice or beans for a complete meal.

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