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Squash with Green Chile

From CLG

<p>This dish is a staple in many Hispanic homes. It takes a simple squash fruit and makes it into a very tasty dish. The dish is generally prepared during the summer using fresh items.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396. (Entered by Jerry Markham) (Entered by Jerry Markham)
Serves: 4 - 6

7 - 12 each Green Chiles
2 cups Gray zucchini squash
1 each Yellow onion
1 cup/can Whole kernel corn
1 Tbsp. Fat, (Butter)
Salt, to taste

Step by Step Instructions
  1. Prepare chile. (Roast and peal then chop). Saute chopped onion slightly, add squash, and corn. Cook slowly in little or no water until tender. Add chopped chile, salt, fat, and serve.