I planted about six little baby yellow squash sets in the spring, hoping to have enough squash to cook with. Now, if I miss a day picking, we have straight-eight squash the size of footballs! And every bowl in the kitchen is filled with squash, even after I’ve given buckets away to friends and family. People are beginning to avoid us for fear they will have to take another bag of squash!.
One way we’ve found to use up squash, in addition to freezing it for use in the cold months (should there ever be such a thing again!) Is in making Calabacitas, a northern Mexican favorite dish.
- 3 to 4 tablespoons olive oil 1 cup chopped onion
- 2 to 4 cloves garlic, minced
- 3 to 4 cups diced summer squash (yellow)
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup chopped green onions
- Green chilies to taste (we use a half cup or more, “hot”, depends on how spicy you like it.
- 1 cup diced Roma tomatoes
- Fresh cilantro,
- 1/2 teaspoon salt,
- cover with grated Monterey Jack cheese.
Heat 2 tablespoons of oil in a cast iron skillet or Dutch oven. Sauté the onions until tender. Add garlic for a couple minutes, then squash until softened, about five minutes. Add the rest of the oil, with corn, green onions and chilies, and continue to sauté for three to five more minutes. Finally, stir in the salt, tomatoes, cilantro, and top with grated cheese and put in the oven at 350°F, or put the lid on the Dutch oven and put coals on top for about five minutes, or until the cheese melts. Some folks put cream in or use creamed corn. This serves around eight or 10 people.