Calabacitas, or squash, is a perfect side dish or appetizer for springtime. This dish brings clean flavors together to make a very simple yet tasty dish. I grew up eating this delicious mix of flavors. Squash just works great with sweet corn and the acidity in the tomatoes.
WHAT YOU NEED:
– 2 Mexican squash (grey squash), chopped;
-1 14.5 oz. can of diced tomatoes;
– ½ cup of corn kernels (frozen or canned will work if fresh is unavailable);
– ½ onion, sliced;
-3 tablespoons of tomato sauce (I used El Pato for some extra spiciness);
-crumbled cheese (optional)
WHAT YOU DO:
In a large sauté pan heat oil on medium heat. Add onions and squash and cook until onions are translucent and squash begins to caramelize-yum.
Add tomatoes, corn, tomato sauce, salt and pepper. Stir to combine.
Bring heat down to low and simmer gently for 5-10 minutes. Serve on plates and top with cheese.