Calabacitas Squash And Corn Saute

With all of the farmers ’ markets ramping up with displays of gorgeous produce, I’m already planning on vegetable sautés. This Calabacitas Squash and Corn Saute is one of my favorites. It is fresh tasting, with a big-flavored, buttery sauce.

I like to serve this dish alongside Flavorful Chicken Fajitas, Tres Leche Cake, and of course, a Classic Cadillac Margarita. 

But if I were dining alone, a couple of whole-wheat tortillas filled with the Calabacitas Squash And Corn Saute, and a bit of shredded cheese, would be the best vegetarian dinner ever!

Cook a diced protein in the sauté pan first for a complete one-pot meal. Cooking the meat in the pan first, then removing it, and following the recipe will add additional flavor to your sauté. Add your cooked protein at the end before sprinkling on the cilantro and lime juice.

What Is A Calabacita?

Calabacita squash, or ‘little squash’, is much like a zucchini, but smaller, sweeter, thicker with a light green skin with cream colored speckles, and with fewer seeds. If you can’t find calabacita, use zucchini as a substitute. It will still taste incredible.

How To Shop For Calabacitas Squash

Look for medium-sized squash with smooth, unblemished skin, without any soft spots.

Store your calabacitas in an open plastic bag for about 3 days.

Discard once the calabacita looks wrinkled with dark, soft spots.

Ingredients Needed

• Calabacita squash
• Olive oil and butter – using both gives you all the flavor of the butter, but raises the smoke point by adding olive oil.
• Yellow onion – you could also use red or white onions.
• Garlic
• Fresh cilantro
• Limes
• Canned green chiles – hot or mild, your choice.
• Canned fire-roasted tomatoes – diced canned tomatoes also work if you don’t care for a smokier flavor.
• Frozen corn kernels
• Kosher salt and freshly ground black pepper
• Ground cumin
• Ground chili powder

Tips To Make This Recipe

• Be sure to dice the calabacitas squash uniformly about the size of the diced tomatoes, so that all of them cook evenly without mushy or uncooked bits.
• Use a skillet or sauté pan that is large enough to spread the vegetables out in a single layer. Crowding the pan with too many vegetables will make the sauté mushy.
• Preheat your pan. Adding the onions to a hot pan helps with caramelization and develops the delicious browned bits (called fond) on the bottom of the pan, which adds flavor.
• Don’t overcook the mixture. You want the vegetables to be tender, but retain their shape.
• Don’t skip the sprinkle of cilantro and lime at the end. They brighten and enhance the flavors of the vegetables.

How To Store And Reheat

• Store any leftover Calabacitas Squash And Corn Saute in an airtight container for up to 5 days in the refrigerator.
• Freezing the dish is not a good option. Thawing and reheating the Calabacitas Squash And Corn Saute will result in a mushy texture.
• The best way to reheat the vegetables is to sauté them in 1 tablespoon of oil over medium-high heat, tossing often, for about 1-2 minutes.

Additional Vegetable Recipes To Try

• Cheesy Fennel Gratin
• Southern Sweet And Sour Green Beans
• Asparagus Piccata
• Prosciutto Wrapped Asparagus
• Mexican Esquites With Lime Crema
• Catalan Spinach
• Vegetable Tempura
• Broccoli Cauliflower Alfredo Casserole
• Asian Steamed Edamame
• Sweet Corn Fritters
• Easy Succotash
• Sauteed Green Peas
• Cauliflower Au Gratin
• Crispy Avocado Fingers With Spicy Lime Crema
• Green Chile Creamed Corn
• Cheesy Spinach Soufflé
• Sichuan Dry-Fried Green Beans

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