365 recipes

 Turns out the baked squash with brown sugar that my mom used to make was also a New Mexican recipe! So simple to make and so satisfying for a fall side or snack. Or even the meal if you want to add tomatoes, corn or a meat like your favorite taco filling to it.  Cut an acorn or butternut or... (fill in the blank) squash in half and remove the seeds. Sprinkle the flesh with salt and pepper. Brush it with butter , then sprinkle it with brown sugar.   Cover with foil or place in a baking dish with a lid and bake at 375 for about an hour - until the flesh gives way to a fork piercing it easily. 

 Found this in my mom's stuff from when we lived in Las Cruces. My parents really embraced the food while we lived there and I remembered really enjoyed the way my mom made huevos rancheros but couldn't find a place that did it the same. Now I have the simple recipe she got from the New Mexico magazine. Such happy memories of a great place and time in our family.  Super easy way to make a delicious breakfast with southwestern flavors. Bring 1 cup of Hatch enchilada sauce close to a boil, then slip in a raw egg off of a saucer (be careful not to break the yolk). Add in ,  2-4 eggs in total if you want extras, one at a time. Cover and let simmer over low heat. The sauce poaches the egg, so let it cook long enough so the yolk is cooked to your liking.  Serve on a warm plate, over the top of a heated slice of leftover cornbread or a corn muffin . Or atop a corn tortilla.   Garnish with shredded cheese, fresh slices of avocado, cilantro, a dollop of sour cream and more enchilada sa