- 1 large Yellow Squash, cut into quarters lengthwise, and 1/8” slices
- 2 small zucchini, cut into 1/8” thick rounds
- 1 medium red or yellow onion, sliced
- 1-2 large fresh Pueblo Green Chiles, seeded and ribs removed, diced
- 6 slices bacon
- 3 Tbsp. vegetable oil
- 1 tsp. red Pueblo Caribe powder
- Coarse Kosher salt, to taste
- 2 baking sheets lined with parchment
- 2 mixing bowls
- Cutting board and sharp knife
- Large sauté pan, preferably non-stick
- SpatulaServing Dish
Gather all your ingredients and equipment. Preheat the oven to 400 °F. Lay bacon strips onto one of the baking sheets lined with parchment paper. Bake for 10-20 minutes until cooked through and crispy. Set aside to cool, but do not discard the baking sheet.
Drizzle a little oil in one of the mixing bowels, and half of the yellow squash. Sprinkle a generous pinch of salt and 1/4 of the Caribe powder and mix together, coating the squash evenly. Spread onto baking sheet lined with parchment paper. Working in batches, repeat this step with remaining aquas and zucchini. Bake for 25 minutes at 400°F. You may need to rotate the baking sheet halfway through to ensure even baking. The squash and zucchini should look dry and have a slight golden color. If it still looks wet, continue baking for a few more minutes.
Once cool enough to handle, chop the bacon into 1/4″ dice and set aside. Drain 1-2 teaspoons of bacon fat into a mixing bowl. Add onions and Pueblo Green Chiles to the bowl and mix well. Spread the mixture onto the baking sheet and bake for 20 minutes at 400°F.
Once everything has come out of the oven, heat a large sauté pan over medium high heat. Drizzle in some oil and add the squash in a single layer. Let the squash caramelize for a few minutes before stirring. Add the bacon, onions, and Chiles and gently stir to combine. Taste for seasoning and serve.