Calabacitas (Southwestern Squash Saute) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy! Ingredients:
2 teaspoons butter |
2 teaspoons vegetable oil |
1 cup onion, diced |
4 garlic cloves, minced |
1 medium summer squash, diced |
1 medium zucchini, diced |
1 cup corn, fresh (or frozen) |
1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped) |
1/4 cup cilantro, chopped |
salt |
fresh ground black pepper, to taste |
Directions:
1. In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
2. Add the garlic and saute about 2 minutes more.
3. Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
4. Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
5. Stir in the cilantro and heat until just heated through.
6. Season with salt and pepper; serve.
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