calabacita

Technically, calabacita is Spanish for squash, but here in New Mexico we use the word generally to mean this dish made from squash. Calabacitas recipes are like green chili stew recipes out here in New Mexico – everybody has one and it is the best. I’m not going to say mine is the best – but it is tried and true and is sure to please. Here is my basic calabacitas recipe, but be sure to experiment on your own. All spices are subject to taste and that is where the experimenting starts. You may also add tomatoes, but I don’t because they don’t agree with me. Whatever you do, don’t leave out these basic ingredients, or you will have to call it something other than calabacitas.
Adobe Nido Calabacitas – serves four as a side dish
ingredients
1 yellow squash 8-9″ or so
1 zucchini 8-9″ or so
1 cup frozen sweet corn
1/2 cup sweet yellow onion chopped
1/2 cup grated cheese ( I always use queso fresco if I can – after all , this is a classic Mexican Dish. If you have a Mexican market in town – get the queso fresco Mexican cheese – otherwise use any other mild white cheese, like mozzarella.)
1 or 2 cloves of garlic (I keep dried granulated garlic around so I use about 1/2 tsp of that.)
1/4 cup prepared roasted/chopped green chili
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 350º
Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ chunks. Set aside.
Saute chopped onion, garlic, salt and pepper in olive oil until onions are just threatening to brown, and then add squash and zucchini and cook until they are about half done. Add corn and as soon as it is thawed move to a 1 quart casserole dish and mix in cheese and green chili.
Bake uncovered for 35 minutes.
We served this up as a side dish to Roasted Cuban Pork with black beans and rice and it was a perfect compliment.

http://www.adobenido.com/blog/2010/new-mexico/new-mexico-style-calabacita-recipe-muy-bueno/