INGREDIENTS & DIRECTIONS:

HINT: “Tewa” squash (green-and-white cushaw - one of the oldest of Indian squashes) is best, but any garden squash, fresh and green, will do well. 3 tbsp. lard, butter or olive oil 6 cushaw squash, or zucchini, diced 1 1/2 tsp. sea salt (or to taste) 1/2 tsp. oregano 2 ears fresh corn 1 c. chopped fresh or canned green chilies 1 c. grated Monterey Jack, Muenster or sharp Cheddar cheese
Saute onion in the lard in a large skillet. Add the squash, salt and oregano. Cover and steam for 5-10 minutes. Cut corn kernels form the cob and add with the chili; cook 3 to 5 minutes more. Remove from heat and sprinkle with cheese. Cover pan tightly until the cheese is melted. Serve hot from the skillet. Serves 6.

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