CalabacitasThe late summer brings squash season. Yellow, green, crook necks, grey squash. Squash in all it’s abundance. But what can you do with these soft and delicious vegetables? New Mexico solved the problem by inventing this dish. Simple, yet full of the things that are good for you.

And here is a great story and description of New Mexican Calabacitas.

 

New Mexican Calabacitas
Serves 6
How to use up the abundance of the summer garden squash. Calabacitas are full of flavor and vitamin C. Enjoy as a side dish, or as a filling in enchiladas and burritos.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2 tbsp Sunflower oil
  2. 1/2 Red pepper, medium dice
  3. 1/2 Green pepper
  4. 1 Poblano/Pasilla chili, medium dice
  5. 1/2 Red onion, medium dice
  6. 4-6 Garlic cloves, crushed
  7. 3 Mexican Gray Squash, medium dice
  8. 1 Chayote, medium dice
  9. 1 Roma tomato, diced
  10. 1/2 cup Roasted corn
  11. ½ bunch Cilantro chopped
  12. Salt & Pepper to taste
Instructions
  1. Heat up a skillet, add the oil.
  2. When the oil is hot, add the peppers and onions.
  3. Saute until the veggies start to caramelize.Throw in the garlic.
  4. Turn the heat down to medium, then add the squash. Cook until the squash becomes tender but not mushy.
Notes
  1. Serve with Black Beans and Rice.
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