Calabacitas is Spanish for little squash. In this traditional recipe, squash is sautéed with onion and baked in a casserole. When I was living in Taos, New Mexico, I came across a little known treasure of a restaurant that served local New Mexican fare. As I am a huge fan of Hatch green chiles, this dish blew my socks off. This is great for an at-home casual meal.

By Chef Colombe

Calabacitas

Serves: 4–6

Ingredients:

Ghee, to sauté

1 large yellow onion, finely diced

4 medium zucchini, diced medium (or substitute yellow squash or use 2 of each)

2 tablespoons fresh garlic, chopped

2 Hatch green chiles, roasted, seeded, and diced

green chile1 large sweet potato, cubed

¼ cup cilantro, chopped

¼ teaspoon cayenne pepper

¼ teaspoon cinnamon

2 limes, fresh squeezed

Sea salt, to taste

Black pepper, freshly ground, to taste

 

Instructions:

  1. Preheat oven to 350°F.
  2. In a large sauté pan coated with ghee, sauté onions, zucchini, garlic, green chilies, and sweet potato for about 5 minutes or until fairly soft.
  3. Transfer to a 1-quart casserole dish and add cilantro, cayenne, and cinnamon. Cover and bake for 30 minutes.
  4. When ready to serve, dress with lime juice and season to taste with salt and pepper.

Enjoy!