Nathan's Calabacitas

By DomesticMuse

Very healthy vegetable dish, a great side for any Mexican meal. We served it in my house with rice, tortillas, "Carne de Puerco Con Chile" (Pork simmered in a spicy hot sauce) and some "Jalapeños en Vinagre" (pickled Jalapeños peppers, with pickled onion and carrot) but you can serve it with whatever you'd like.

This week at the store I went to (Vallarta) the Mexican Squash was 4 pounds for a 1 dollar USA very cheap, you may also use "Italian Squash" if you wish these are used interchangeably in Mexican cooking from what I have observed.

Ingredients

• Optional Ingredients:
• 2 -2 lbs. Mexican Squash chopped into cubes (or Italian)
• 2 -2 medium fresh ripe tomatoes chopped
• 1 -1 medium onion chopped
• 1 -1 green chili pepper minced (only if you like it a little spicy)
• 2-5 -2-5 cloves garlic (garlic to taste we like a lot)
• 1/2 -1/2 a bunch cilantro washed, leaves only minced
• -salt to taste
• -ground black pepper to taste (about 1/2- 1 tsp.)
• -extra-virgin olive oil (my mom likes it BUT traditionally lard or neutral flavored oil is what I see commonly used in MExican cooking,)
• 1-2 -1-2 tablespoons butter (if you have it on hand, don't have it then don't worry but if you do DON'T SKIP IT!)
• -fresh Mexican Cheese (traditionally) or grated "Monterrey Jack" (not traditional that's more American) (to top the finished dish

Preparation

Step 1

Directions:
(1)Heat olive oil on medium high sautee onions and chili pepper until translucent together with salt and black pepper, then add garlic sautee a little longer until fragrant, add butter stir until it heats through then add tomatoes chopped until they release juices.
(2)Add squash stir, cover and leave on medium high for about 5-7 minutes, uncover and stir, top with cilantro and if you wish grated cheese or crumbled fresh cheese.