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Calabacitas (Southwestern Squash Saute)

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“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!”
READY IN:
30mins
SERVES:
6
UNITS:
US

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.

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