Cheesy Mexican Squash (Calabacitas)

(from home4edu’s recipe box)

I have altered this from the original per my friend’s suggestions. Yum! If you want the original, check the source site.

Source: https://blackberrybabe.com/2020/10/13/mexican-squash/

Prep time: 10 minutes
Cook time: 15 minutes
Serves 8 people

Categories: Vegetables

Ingredients

  • 1 tbsp butter
  • 2 medium zucchini squash, cubed, rough peel if skin is tough
  • 2 medium yellow squash, cubed
  • 1 medium onion, diced
  • 1 fresh jalapeno pepper, seeded, diced (optional leave out)
  • 2 clove garlic, minced
  • 1/2 teaspoon salt
  • ⅛ teaspoon pepper
  • 1 bag (12 ounces) corn, microwave in a glass dish for about 3 minutes, then drain
  • ⅓ cup half and half
  • 1/2 cup jack cheese, shredded (options: 4oz softened cream cheese and/or 1/4 C shredded white cheddar gruyere cheese)

Directions

  1. Melt butter in a large non-stick skillet over medium-high heat.

  2. Sauté squash and onion in butter for 3-4 minutes.

  3. Add jalapeno pepper and garlic, then sauté for 30 seconds to 1 minute, until fragrant. Do not allow the garlic to burn.

  4. Add salt, pepper, corn and half and half. Stir to combine.

  5. Sauté on medium heat for 5-7 minutes, or until the squash can be easily pierced with a fork.

  6. Remove skillet from burner.

  7. Sprinkle/stir in your choice of cheese over the top. Cover skillet for 2-4 minutes and allow to rest until cheese melts.

  8. Serve warm. Optionally, sprinkle with more cheese (queso fresco is great).

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