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Grow chayote — mild squash for soups, slaw, pickles, stir-fry
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview
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Grow chayote — mild squash for soups, slaw, pickles, stir-fry
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview
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*NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe. Depending on size of squash, cut into half or fourths. Remove seeds. For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II. For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix. Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin. Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking. If desired, season with salt. Note for Vegan use piloncillo.