Mexican Squash (Calabacitas) Recipe

Looking for a vibrant, veggie-forward dish that comes together in a snap? This Mexican Squash—better known as Calabacitas—is an absolute gem. Imagine tender squash mingling with sweet corn, juicy tomatoes, and a hint of heat, all draped in creamy toppings. It’s bursting with color and fresh flavors, and with just a handful of humble ingredients, you can have this on the table in barely over half an hour. Whether you’re after a light main, a hearty side, or a way to use up summer zucchini, this recipe is a weeknight hero your family will request again and again.

Ingredients You’ll Need

Here’s what you need and why each ingredient matters:

• Olive Oil: For sautéing, bringing out the flavors and keeping everything silky.
• White Onion: Adds sweetness and a foundational layer of flavor—the starting block for great savoriness.
• Garlic: Essential for depth; use fresh for the best results.
• Roma Tomatoes: Juicy and slightly acidic, they form the flavorful base of the dish.
• Jalapeño: Optional, but adds a gentle kick that balances the sweetness of the corn and squash. Remove the seeds for less heat.
• Salt or Chicken Bouillon: Enhances every bite and brings out the flavors—bouillon adds a savory, umami punch.
• Corn Kernels: Either fresh or frozen work. They deliver pops of sweetness and classic Mexican flair.
• Mexican Squash or Zucchini: The star of the show! Use whichever you find; both yield a buttery, tender texture.
• Cilantro: Finishes the dish with a herby brightness. Add extra if you love a burst of fresh flavor!
• Queso Fresco: Crumbly, creamy, and slightly tangy cheese, perfect for sprinkling on top.
• Mexican Crema: Lusciously creamy, almost like a thinner sour cream; mellows out the heat and ties everything together.

Tip: If you can’t find Mexican crema, sour cream or Greek yogurt make great substitutes.

Variations

Let your creativity shine! Here are a few ways to make calabacitas your own:

• Cheesy Upgrade: Stir in some shredded Monterey Jack or cheddar for stretchier, gooey goodness.
• Protein Boost: Add cooked, shredded chicken, ground turkey, or black beans for a more filling main.
• Extra Veggies: Toss in red bell peppers, mushrooms, or spinach for even more color and nutrients.
• No Jalapeño? Skip it altogether, or use poblano pepper for a milder, smoky version.
• Vegan Version: Omit the cheese and crema, or use plant-based alternatives.

How to Make Mexican Squash (Calabacitas)

Here’s how you’ll turn simple veggies into something spectacular—fast:

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add diced onions. Cook for about 3-5 minutes, stirring often, until soft and turning translucent.

Step 2: Build the Flavor Base

Add the minced garlic, diced roma tomatoes, jalapeño (if using), and salt (or bouillon). Stir everything together and let it simmer for around 5 minutes. This helps the flavors to mingle and the tomatoes to begin breaking down.

Step 3: Add Veggies

Toss in the corn kernels and cubed Mexican squash or zucchini. Give it all a good mix to make sure every bite has a bit of everything.

Step 4: Cook Until Tender

Cover the skillet with a lid and let things cook for 15 minutes. You’re looking for the squash to become fork-tender without falling apart.

Step 5: Garnish and Serve

Remove from heat, sprinkle with fresh cilantro and crumbled queso fresco, and drizzle liberally with Mexican crema. That’s it—dig in!

How to Serve

Calabacitas can easily play many roles on your table:

• As a Side: Perfect alongside grilled meats, tacos, or enchiladas—anything with bold, smoky flavors.
• Over Rice: Spoon it over warm, fluffy rice for a meatless meal.
• In Tortillas: Heap into warm corn tortillas for an easy, veggie-filled taco.
• Bowl it Up: Top with avocado slices, extra cilantro, and a dash of hot sauce.

It’s a crowd-pleaser that even picky eaters (and veggie skeptics) tend to love.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator. The flavors only get better after a day or two. Enjoy within 3-4 days for best taste and texture.

Freezing

Calabacitas freezes well! Allow it to cool completely before storing in freezer-safe containers. It’ll keep beautifully for up to 2 months. The squash may soften a bit upon reheating but will remain delicious.

Reheating

Simply warm on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions—add a splash of water or crema if it looks dry.

FAQs

Final Thoughts

Give this Mexican Squash (Calabacitas) recipe a try, and you’ll see just how easy it is to enjoy big flavors on a busy weeknight. With its irresistible mix of sweet corn, savory veggies, creamy toppings, and herby freshness, it’s sure to become a household favorite. Don’t hesitate to experiment and make it your own—delicious, no-fuss meals like this are meant to be enjoyed any time you need a little extra comfort. Happy cooking!

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