Creamed Baby Squash, Corn, and Chilli

Name: Creamed Baby Squash, Corn, and Chilli
Yield: Serves 4
Ingredients: ½ pound “baby” squash (25 to 30 squash)— one or several varieties; ½ pound “baby” squash (25 to 30 squash)— one or several varieties; ½ teaspoon kosher salt; ½ cup heavy cream; 1 Poblano or Anaheim chilli, peeled and diced fine (see Note); 1 Poblano or Anaheim chilli, peeled and diced fine (see Note); Salt and white pepper; 1 tablespoon thin-sliced chives; ¼ teaspoon ground mace; ¼ cup milk; 1½ cups corn kernels (cut from 2 or 3 ears); ¼ teaspoon sugar; Salt and white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Little squashlets set the scene for a swanky succotash. The backup ingredients round out the mild miniatures, lending depth and sweetness. Use any type of mini-squash, preferably of equal size.

Ingredients

½ pound “baby” squash (25 to 30 squash)— one or several varieties
½ teaspoon

Side dish
Vegetarian
Gluten-free

Method

Halve squash vertically or horizontally, depending on what best suits the types selected. Sprinkle with salt. Let drain in colander for ½ hour or more. Blot dry with towels.
In a saucepan, combine cream, milk, mace, and sugar and bring to a boil. Add squash and corn. Simmer, stirring often, until squash is very tender, about 6 to 8 minutes. Add chilli and toss.