Southwestern Spiced Summer Squash

A Giftie Jar Of Taco Seasoning

A Giftie Jar Of Taco Seasoning

About a year ago, I posted the recipe for my *famous* (as much fame as a non-celebrity can have, anyway) “Walker Brand Can of Scratch” Taco Seasoning blend.

www.lovenestdesign.com/the-famous-taco-mix/

It has been– to say the least– very well received.  My addicted friends have gotten off my back about refills, and I have managed to hook new friends on the formula, all of which is fantastic in my estimation.  We all need a healthy, go-to taco seasoning.

Over the years of having a big, honking jar of this seasoning mix in my cupboard, like you do, I have had a few opportunities to try it in recipes beyond the usual tacos.  I have modified my mom’s old 1970’s bean dip recipe– which I’m sure I’ll be sharing with you sooner or later– and my husband loves this blend on popcorn!  For a taco seasoning, it’s really quite versatile.

This following recipe is a good way to switch up the bumper crop of yellow crook-necked squash we seem to have every Summer, and it’s delicious and easy.  I find that roasting this veggie brings out the sweetness that is mostly hidden in summer squash, and by flavoring with the taco seasoning, you get an earthy, spicy, more rounded-out flavor as a side dish.

If you already have some of the taco mix on hand, the prep for this dish is practically non-existant.  I made cleanup go away entirely by lining my cookie sheet with aluminum foil, and by mixing up my veggies in a ziplock baggie.  So easy.

Ready To Go Into the Oven

Ready To Go Into the Oven

Southwestern Spiced Summer Squash

* 3-4 or so summer squash, depending on size
* 1 TBSP oil of choice (I usually go with a vegetable oil, as I don’t want to risk scorching my oil during roasting)
* 1 1/2 TBSP of premixed “Walker Brand Can of Scratch” taco seasoning (or so, based on how much squash you have and how spicy you like things– linky to find the recipe for the mix is posted above if you don’t have it already)
* a couple pinches of kosher salt
* shredded cheddar and/or chopped cilantro for topping, if you like

***  Preheat your oven to 425 degrees, we’re going to roast the squash for about 25 minutes.

***  Slice squash into rounds and place into a receptacle (baggie or bowl) to coat them with oil, and seasoning, and salt.  (The extra salt is because the taco mix is low-sodium, and the veggies need a little more oomph.)  Toss until everything seems as evenly distributed as possible.

***  Spread the squash in a single layer (or ish) on your pan and pop into the oven for 20-25 minutes.

***  Serve hot, topped with a sprinkle of cheese or some fresh cilantro if desired.

About To Be Devoured

About To Be Devoured

This recipe really is a nice change from our usual squash recipes, you can see that I’ve paired it here with some tuna croquettes and saffron rice, a meal that my family ate the *heck* out of….  And, if you don’t top it with cheese, it’s vegan!  As my seven-year-old says, “It’s real yummy.”  That’s a kid, saying a veggie tastes good, ya’ll.  I will *always* consider that kind of comment a win!

(I’m not into the paleo thing, but I’m given to understand it might work for those eating habits as well?!)

 

 

 


May 22, 2014 | Category: Recipe | Comments: none | Tags: , , , , , , , ,

 


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