Calabacitas (Southwestern Squash Saute)

Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

5 5

I love this recipe. The flavors are wonderful together. I do however like cheese in my calabacitas and sprinkled some crumbled quesa fresca on top more or less as a garnish and it was delicious. As you said... there are a lot of variations to this dish.

4 5

I liked this recipe. Even though dicing the squash and onion was a pain, it was worth it in the final dish. I probably should have used a bell pepper instead of green chiles, for the sake of my kids, as it was a little spicy for them. I did sub a green calabaza squash for the zucchini. Thank you for sharing! Made for ZWT5, for the Groovy GastroGnomes.

5 5

Delicious! This is so good! I made as directed except I used caned chilies and skipped the cilantro. Very good and easy-to-make too! Made for Zaar World Tour 5/Mexico.