Since nature believes that you can never have enough squash (I mean, look at how much fruit those plants produce!), I believe that you can never have enough squash recipes!
This dish right here is my most favorite:
The technical word for this mass of tender squash, onions and tomatoes topped with cheese is “calabacitas” which is a traditional Mexican dish that also can include chicken and corn. Since I grew up eating it sans meat and corn, I stick with Momma’s version.
In our house, Mr. Smith and I tend to nibble our favorite food on the dinner plate last (which is usually the main course). Poor side dishes. They rarely get the spotlight…except for calabacitas! We savor this dish last.
Got squash? This side dish can be your new favorite.
First, thinly slice a medium onion and grate a couple cloves of garlic. Slice up 2 medium (or 3 small) squash 1/4″ thick.
Add a couple tablespoons of olive oil to a medium saucepan and heat over medium-high heat. Once the oil is hot, throw in the onions and stir them around. Cook for 2-3 minutes and then toss in the garlic. Cook another minute, stirring once or twice.
Next, toss in the squash.
Cook’s Note: Using frozen squash? Thaw a bag or 3-4 cups of frozen squash in the fridge overnight. Lightly drain before tossing in.
Stir the squash and onions well, and add 1/2 cup tomatoes. Use whatever you have on hand such as:
- 1 medium tomato, thinly sliced or medium-diced
- a handful of halved cherry tomatoes
- 1/2 cup canned, diced tomatoes with some juice
Add a teaspoon of salt, 1/2 teaspoon pepper and 1/4 cup chicken broth. Bring to a boil and cover. Reduce heat to low and simmer for 7-10 minutes or until squash in tender but not mushy. (Raw squash will take longer to cook than thawed frozen squash.)
Cook’s tip: No broth on hand? Add 1/4 cup of water and 1/4 teaspoon chicken bouillon instead.
Serve calabacitas hot with a sprinkling of cheddar or jack cheese.
Mmmm….I love it when cheese does this:
No wonder we save this dish for last. 🙂
- 2 medium or 3 small squash, sliced 1/4″ thick
- 1 medium onion, thinly sliced
- 2 small cloves garlic, grated
- 2 tablespoons olive oil
- 1/2 cup halved cherry tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chicken broth
- Grated cheddar cheese
- Add a couple tablespoons of olive oil to a medium saucepan and heat over medium-high heat. Once the oil is hot, throw in the onions and stir them around. Cook for 2-3 minutes and then toss in the garlic. Cook another minute, stirring once or twice.
- Toss in squash and tomatoes.
- Add salt, pepper and chicken broth. Stir and bring to a boil. Cover and reduce heat to low. Simmer for 10 minutes or until squash in tender but not mushy.
- Serve hot and top immediately with cheese.