Squash Con Queso—Velveeta Cheese Makes this Extra Smooth.

Name: Squash Con Queso—Velveeta Cheese Makes this Extra Smooth.
Yield: serves 6 to 8
Ingredients: 2 tablespoons olive oil; 6 yellow summer squash, cut into 1/4-inch thick slices; 1 medium yellow onion; 1 cup coarsely grated Velveeta cheese; Salt and ground black pepper to taste; Chopped fresh chives or parsley, to garnish (optional)

January 24, 2012

Cooks' Note

A uniquely American food, summer crookneck squash is believed to be the first food cultivated in America.

Recipe information

Yield
serves 6 to 8

Ingredients

2 tablespoons olive oil

6 yellow summer squash, cut into 1/4-inch thick slices

1 medium yellow onion

1 cup coarsely grated Velveeta cheese

Salt and ground black pepper to taste

Chopped fresh chives or parsley, to garnish (optional)

Preparation

Preheat a large skillet over medium heat. Add the oil and heat for 30 seconds. Add the squash and onion and cook, stirring occasionally, until the squash is crisp tender, 4 to 5 minutes. Stir in the cheese and cook, stirring constantly, until it has melted slightly, 1 to 2 minutes. Remove the pan from the heat, season with salt and pepper, and garnish with chopped chives or parsley, if desired.

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TagsAmerican Squash Vegetable Onion Root Vegetable Cheese Dairy Side Starter Dinner Brunch Vegetarian Keto Gluten Free Nut Free One-Pot Meals Easy Quick Weeknight Meals 5 Ingredients or Fewer Saute Summer Cookbooks

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