The 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.
- 2 tbsp Sunflower oil
- 1/2 Red pepper, medium dice
- 1/2 Green pepper
- 1 Poblano/Pasilla chili, medium dice
- 1/2 Red onion, medium dice
- 4-6 Garlic cloves, crushed
- 3 Mexican Gray Squash, medium dice
- 1 Chayote, medium dice
- 1 Roma tomato, diced
- 1/2 cup Roasted corn
- ½ bunch Cilantro chopped
- Salt & Pepper to taste
Heat up a skillet, add the oil. When the oil is hot, add the peppers and onions. Saute until the veggies start to caramelize.Throw in the garlic. Turn the heat down to medium, then add the squash. Cook until the squash becomes tender but not mushy.