Smothered Squash with Cotija Cheese & Pepitas
Ugh, not another squash recipe!
Ok, I understand that squash can be done to death but i promise you this one is a bit different. This is a recipe for a new twist on an old classic recipe for zucchini and summer squash. I love the old fashioned Southern squash bake that my Aunt Beulah would make with sour cream and saltines but I wanted to try something new and with an unexpected zing and crunch.
For zing, I add some pepper jelly. You can use whatever kind you like and even add more if that makes your tongue happy. For crunch, I added toasted dry roasted pepitas. Pepitas come from pumpkin seeds and most grocery stores have them now in stock. I buy them in bulk bags from Trader Joes because I love them in salads or just by the handful.
Why squash? Why Cotija?
My husband loves summer squash. It is plentiful, to say the least, all over the country so therefore it is reasonably priced. It also is healthy and is traditionally something eaten in the summer. My husband would eat it every day if I gave it to him but i was bored. I have fallen in love with Cotija cheese. If you like feta you will like this. It is a bit dryer than its Greek cousin but you can sub it with Feta if you like. Have I got you thinking about trying a new recipe for zucchini and summer squash? Try it. I promise, you will thank you me later.
Smothered Squash with Cotija & Pepitas
A delightful twist on a Southern summer classic
Ingredients
- 2 Zucchini - cut into bite size pieces
- 2 Summer Squash- cut into bite size pieces
- 1 1/2 cup cherry tomatoes, halved
- 1 shallot minced
- 1 clove of garlic minced
- 2 TBSP olive oil
- 2 TBSP chopped Italian Parsley
- 4 TBSP F&W Pepper Jelly
- 2 TBSP unsalted butter
- 1/4 cup chicken or veggie stock
- 1/2 cup crumble Cotija cheese
- 1/2 cup dry roasted pepitas
Instructions
- Heat olive oil over medium heat.
- Add zucchini and summer squash. Season with salt and pepper. Cook until tender and starting to get some color.
- Lower heat and add tomatoes, shallots and garlic. Cook until softened.
- Add butter, parsley, stock and jelly. Cook until warmed through. Put on serving platter and top with cheese and pepitas.