New Mexican Calabacitas Squash Casserole

Pairs with Sauvignon Blanc

1 yellow onion, chopped
1 clove garlic, chopped
Olive oil
2 pounds fresh yellow squash and green zucchini, halved or quartered depending on size
8 oz of sour cream
2 cans diced Hatch green chiles
1 cup of shredded cheese, preferably a mix of Cheddar and Jack
2 ears of cooked white corn with the kernels sliced off of the cob
Salt and Pepper to taste


Sauté the onion and garlic in olive oil until translucent. Add the squash, zucchini, green chiles and corn and cook for 5 to 7 minutes, just until softened.

In a mixing bowl, mix vegetables with sour cream and cheeses. Place mixture in an oven safe casserole dish and bake for 20 minutes at 350° F. Garnish with more cheese on top.

Serve warm with tortillas and butter, chips and guacamole as an appetizer. Works well as a side dish also.