Guiso de Flor de Calabaza (Squash Blossom Saut

By cprzybyl

Ingredients

• 1 tbsp. canola oil
• 1/4 small yellow onion, minced
• 1 clove garlic, minced
• 1/2 red jalapestemmed, seeded, minced
• 2 calabazitas (Mexican squash), summer squash, or zucchini, halved, seeded, thinly sliced crosswise
• 1 ripe tomato, cored, minced
• 2 tbsp. minced fresh epazote
• 20 squash blossoms, stemmed (both the epazote and blossoms are available from melissas.com)
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 12″ skillet over medium-high heat. Add onion and cook, stirring, until soft, about 2 minutes. Add garlic and jalapend cook, stirring, until fragrant, about 1 minute. Add squash and cook, covered and stirring occasionally, until tender, about 3 minutes. Add tomato, and cook, stirring, for 5 minutes. Remove skillet from heat, and stir in epazote, squash blossoms, salt, and pepper; let cool for 5 minutes before serving.