Mexican Squash

A very nice person brought three different squash into work for us to take home, so I did. I also needed a vegetable to go with the Chicken Verde Enchiladas I was cooking. So, this is what happened.

INGREDIENTS

1     tablespoon butter

1-2  yellow or green summer squash

¼    cup shredded Cotija cheese

1-2  tablespoons Salsa Verde

METHOD

Slice the squash into ¼ inch rounds or half-rounds as desired. Melt the butter in a medium skillet and add the squash. Turning the squash occasionally, cook it for 5 to 6 minutes over medium heat, until crisp-tender.

Remove the squash to a serving dish and sprinkle the Cotija cheese over it. Pour on the salsa and you are done - that simple. It is easy to make and easy to eat.