Calabacitas (“Little Squashes”) with Potatoes

When yellow squash, zucchini and sweet corn go on sale at the store, I start craving Calabacitas, (“little squashes” in Spanish). I play pretty fast and loose with the ingredients and seasoning. I don’t think most people put potatoes in their Calabacitas but I love the texture. No good tomatoes at the store? Leave ‘em out. Got a few mushrooms in the produce drawer? Add them with the potatoes. Don’t like spicy? Leave out the green chilies. Like garlic? Go ahead. You get the idea.

Calabacitas are a good vegetarian entree as well as a side dish. My favorite way to eat them is as a veggie taco. Wrapped in a soft flour tortilla with some shredded cheddar, they become a lunch that makes me wish the clock hands would hurry up and move to 12:00 noon so I can eat.

Calabacitas with Potatoes

Ingredients:
3 ears fresh corn, husks and silks removed
1 tablespoon oil
2 medium potatoes, diced (peeled or not)
1/2 cup fresh or frozen chopped onion
3 yellow and/or zucchini squash-large dice
2 small Roma tomatoes, diced
1/4 cup green chilies, chopped (canned or fresh roasted)
1 teaspoon dried or fresh oregano; or 1 tablespoon chopped, fresh cilantro
Salt and pepper
1/2 cup shredded Cheddar or goat cheese (optional)

Directions:
First: Wrap corn ears in plastic wrap. Microwave on HIGH 4-5 minutes.

Second: Preheat large skillet. Add 1 tablespoon vegetable oil. Add diced potatoes. Stir occasionally to brown all sides. Cover and cook until just tender. Add onion and saute until soft but not brown.

Third: Slice squash in quarters longways. Slice quarters crossways 3/4-1 inch thick. Add to skillet, cover and cook until slightly soft, stirring occasionally. Add tomatoes and green chilies, cover and cook 1 more minute. Season with salt, pepper and your choice of spices.

Fourth: Slice corn off of cob trying to preserve large chunks. Very gently stir into other vegetables in skillet. Remove from heat and add cheese if desired.

Notes:
1. Watching your carbs? Leave the potatoes out or replace them with mushrooms. Yum!
2. I love the look of chunks of corn so it’s worth it to me to use fresh. But frozen corn can be used instead.
3. Sometimes I add about 1 cup of fresh or frozen sliced okra along with the squash. Changes the character a bit but it’s oh so delicious!

Got squash?

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