Vegetables Squash + Gourds Summer Squash with Poblano, Queso Fresco, and Epazote Be the first to rate & review! Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash, and pairs particularly well with dairy. Leaving the queso fresco in larger chunks allows it to soften slightly, but not completely melt into the dish. By Traci Des Jardins Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Active Time: 20 mins Total Time: 35 mins Yield: 6 to 8 Ingredients 2 medium-size fresh poblano chiles 5 tablespoons extra-virgin olive oil, divided 1 small red onion, cut into 1-inch wedges and separated into petals 2 medium garlic cloves, thinly sliced 1 (2 1/2-ounces) bunch fresh epazote, leaves separated from stems and stems tied together 1 1/4 pounds summer squash, cut into 11/2-inch pieces (about 5 cups) 1 1/2 teaspoons kosher salt, plus more to taste 6 squash blossoms, stems and stamen removed and discarded, blossoms torn into large pieces 5 ounces queso fresco, broken into large pieces (about 1 cup) 1 tablespoon red wine vinegar Directions Preheat broiler with oven rack in middle of oven. Place poblanos on a baking sheet, and broil, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer poblanos to a medium bowl, and cover tightly with plastic wrap. Let steam 15 minutes. Peel and discard skin from poblanos. Remove and discard stems and seeds. Cut poblanos into 2- x 1/2-inch strips, and set aside. Heat 3 tablespoons oil in a large skillet over medium-low. Add onion, garlic, and tied epazote stems; cook, stirring often, until onion is just starting to soften, about 4 minutes. Remove and discard epazote stems. Add squash and salt; increase heat to medium. Cover and cook, stirring occasionally, until squash is just tender, 8 to 10 minutes. Stir in poblano strips, squash blossom pieces, and 1/4 cup loosely packed epazote leaves. (Reserve remaining epazote leaves for another use.) Sprinkle with queso fresco. Cover and cook over medium until cheese is just beginning to soften, about 1 minute. Transfer mixture to a serving platter. Drizzle with red wine vinegar and remaining 2 tablespoons oil. Season with salt to taste. Serve immediately. Notes Epazote can be purchased from Latin markets. Suggested Pairing Herbal, tart New Zealand Sauvignon Blanc: Dog Point Vineyard. Rate it Print