Calabacitas Trader Joe’s Style

This recipe is #5 in a series of easy recipes for Cinco de Mayo.

This is a tasty and easy to make squash side dish. Calabaza means squash in Spanish, and calabacita means little squash or little one (at least I think…). And this dish is simply loaded with little squashes.  While this makes a nice veggie dish for Cinco de Mayo, these Calabacitas would also be a great way to enjoy all those, you know,  larger squash that appear in your garden in August…

Besides just eating them up on a plate, another great way to enjoy calabacitas is in a burrito. Many of the restaurants here in Tucson will add a scoop of calabacitas to a bean or beef burrito. We have even eaten an egg burrito with calabacitas (and cheese of course).

Again, we are giving you rounded figures for this recipe. You will need to eyeball the amounts you add to the pan to make enough for you meal.

What you need:

• Summer Squash (zucchini and/or yellow squash) 4 medium or 6 small, sliced
• Sweet onions, sliced or diced (about ½ a medium onion)
• 2 cloves of garlic, grated
• ½ cup Trader Joe’s Roasted Corn
• Olive oil, Salt and Pepper

How to:

1. Heat oil in large sauté pan, and add onions, garlic and squash.

2. Stir frequently until the squash is nice and soft, 10 or so minutes.

3. Add frozen corn and cook until hot.

5. Season with salt and pepper.

6. Serve- Yum

Variations:

• Season with a spoonful of Trader Joe’s Taco Seasoning
• Add diced green chilies
• Sprinkle with grated cheese just before serving.

We make calabacitas frequently, and we hope that you enjoy them and make them often for yourself.