any recipes for mexican squash?
My favorite is a staple of my grandmother's kitchen: Colache. Dice the zucchini into very small cubes. Slice the kernels off several ears of white corn. Put a tiny bit of oil in a pan and saute a quarter of a white onion. When seared, add the zucchini and the corn with a teaspoon of water. Cover and let cook/steam for about 15 minutes with intermittent stirring. Salt to taste. Absolute comfort food to me... to make it a little more sumptious, add a drop of creme fraiche on top when serving. A note of warning, this only works really well with the Mexican calabacitas...American zucchini is somehow too hard and bitter for this dish.
Not long ago made a trio of zucchini-like squashes to take a dinner party, and the one with the Mexican calabacitas was the most popular.
Dice a WHITE onion, soften in olive oil. Add the cubes of calabacitas, along with some toasted ground cumin and Mexican oregano. Cook until soft and the liquid has evaporated, mash with a fork. Season with salt and pepper to taste. Just before serving, stir in a diced jalapeño chile pepper and some crumbled queso fresco. Serve warm with tortilla chips . . . actually I gave everyone a whole tostadita to break into pieces themselves.
re: Melanie Wong
I made a mexican squash dip using your recipe, and it came out so good I think I'm going to make more tomorrow. I got a bag of a few pounds of mexican squash for a buck at an Asian market in Atlanta and wanted to use them up.
I didn't have a white onion and had an excess of green onions, so finely chopped the white parts from five green onions. I added three unpeeled, cubed mexican squash after sauteing the onion for a few minutes in olive oil. I toasted a little more than a teaspoon of whole cumin, ground it, and added it with some regular dried oregano, which was what I had on hand. I kept on adding more and more oregano because I couldn't taste it- it must have been pretty old.
I cooked it all over medium-low heat for a while, occasionally using a potato masher to mash the mix a little bit and to squeeze the water out since it was taking a long time to cook out. I entertained the idea of pureeing it but decided to leave the chunks in it. I moved it to a bowl and seasoned with about a half a teaspoon of salt, which may have been a tad too much, and a few grinds of pepper. The only peppers I had in the house were bell and thai chilis, so took deseeded a thai chili and diced it very fine, expecting it to be too much heat. I could barely taste it, so I added two more chilis and then crumbled in a little bit of queso fresco. I also made some fresh tortilla chips in my wok that was full of oil from another project.
I couldn't keep my hands off of it and nearly ate the whole bowl in one sitting! Thanks for the recipe!
Glad you liked it, and it's very healthy and nutritious too. I reverse engineered it from a complimentary dip I eas served in a Yucatecan restaurant. When you use scallions, try charring them and using some of the green part too. They add a nice savoriness that's complimentary to corn tortilla chips.
Are you talking about the gray-green zucchini like squash - only with a bit more taper? Anything that works for zucchini works for these, maybe even better.
It can be used in soups. Often Mexican soups have large chunks of vegetables.
You could fry with a bit of onion and garlic, cover and let steam till done, finish with lemon/lime juice and cillantro.
Or oven roast slices with olive oil, and spices.
In chow recipes there's a zucchini carpachio that works fine with these - thin raw slices, marinated, and decorated with pine nuts.