Best 2 Mexican Squash With Yogurt Dip Recipes

**Discover the Delightful Flavors of Mexican Squash with Yogurt Dip: A Culinary Journey of Taste and Tradition**

Embark on a culinary adventure with Mexican squash, a tantalizing dish bursting with vibrant flavors and textures. Perfectly charred squash, delicately seasoned with a blend of aromatic spices, takes center stage, complemented by a refreshing and tangy yogurt dip. This harmonious combination, rooted in traditional Mexican cuisine, promises an explosion of taste that will captivate your senses. Accompanying this main dish are two additional recipes that further elevate the dining experience. A simple yet flavorful salad, featuring crisp cucumber, juicy tomatoes, and a zesty dressing, provides a refreshing contrast to the richness of the squash. And for those craving a touch of sweetness, a delectable pineapple dessert, infused with a hint of cinnamon, offers a delightful conclusion to this culinary exploration.

Let's cook with our recipes!

SPICED SQUASH WITH YOGURT DRESSING

Spiced Squash With Yogurt Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground allspice
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup low-fat plain yogurt
1 tablespoon fresh lime juice
1/4 cup pomegranate seeds
1/4 cup roughly chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly.
Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt.

Nutrition Facts : Calories 143 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 129 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 3 grams, Sugar 8 grams

TEX-MEX SUMMER SQUASH CASSEROLE

$Tex-Mex Summer Squash Casserole image$

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

Steps:

Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

For the best flavor, use ripe, firm squash. Look for squash that is heavy for its size and has a deep, rich color.
If you don't have a grill, you can roast the squash in the oven at 400 degrees Fahrenheit for about 20 minutes, or until it is tender and slightly charred.
To make the yogurt dip, use a plain, unsweetened yogurt. You can also add your favorite herbs and spices, such as cilantro, cumin, or garlic powder.
If you are short on time, you can use store-bought salsa instead of making your own.
Serve the Mexican squash with your favorite toppings, such as shredded cheese, diced avocado, or fresh cilantro.

Conclusion:

This Mexican squash recipe is a delicious and healthy way to enjoy this summer vegetable. The squash is grilled until tender and slightly charred, then topped with a creamy yogurt dip and your favorite toppings. This dish is perfect for a light lunch or dinner, and it's also a great appetizer or side dish. So next time you're looking for a new way to cook squash, give this recipe a try!