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.
- 2 tbsp 4-6 garlic cloves, crushed 1 tomato, diced ½ bunch chopped cilantro Salt and Pepper Cooking oil
- 4-6 Mexican Gray Squash, large dice
- 1 Red pepper, medium dice
- 1 Poblano/Pasilla chili, medium dice
- 1/2 Red onion, medium dice
- 4-6 Garlic cloves, crushed
- 1/2 cup Roasted corn
- 1 Tomato, diced
- ½ bunch Cilantro chopped
- Salt & Pepper to taste
Heat up a skillet, add the oil. When the oil is hot, add the peppers, onions, and garlic. Sautee until the veggies start to brown. Turn the heat down to medium, then add the squash. Cook until the squash becomes tender but not mushy.
Add cilantro, tomato, and salt and pepper.
And here is a great story and description of New Mexican Calabacitas.