1/2 Photos of Calabacitas (Southwestern Squash Saute)
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!
My Private Note
Units: US | Metric
- 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
- fresh ground black pepper, to taste
- 1In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
- 2Add the garlic and saute about 2 minutes more.
- 3Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
- 4Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
- 5Stir in the cilantro and heat until just heated through.
- 6Season with salt and pepper; serve.
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Nutritional Facts for Calabacitas (Southwestern Squash Saute)
Serving Size: 1 (125 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 80.8
- Calories from Fat 32
- Total Fat 3.5 g
- Saturated Fat 1.1 g
- Cholesterol 3.3 mg
- Sodium 17.6 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 2.4 g
- Sugars 3.8 g
- Protein 2.4 g