This substantial summer casserole makes luscious use of two staples of the Native American diet: squash, and corn that has undergone a special process to increase the availability of its nutritional value, turning it into hominy.
Add onion, sour cream, cheese, and jalapeno peppers and you get a piquant dish reminiscent of the American Southwest, and a nourishing reminder of the traditional Corn Mother goddess who gives herself so that her children may be fed.
2 pounds zucchini or summer squash, sliced
1 large onion, chopped
4 tablespoons butter
1/2 cup water
2 16-ounce cans hominy, drained (try to find hominy made by a traditional method, if possible)
2 jalapeno peppers, seeded and chopped (wear plastic gloves when handling)
1 1/2 cups sour cream
1 teaspoons salt, or to taste
2 cups grated sharp cheese
crushed taco chips for topping
1. Combine squash, onion, butter, and water in a skillet and cook slowly until tender, 10 minutes or so.
2. Add hominy, peppers, sour cream, salt and 1 cup cheese. Pour into greased 3-quart casserole, top with remaining cheese, and sprinkle with crushed taco chips.
3. Bake at 325F for one hour.
Adapted from The Church Supper Cookbook, edited by David Joachim (Rodale Press, 2001).