Calabicitas Squash Casserole Recipes

CALABACITAS CASSEROLE WITH POLENTA AND CHEESE

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.

SQUASH CALABACITAS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.

CALABACITAS

Steps:

• 1. Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
• 2. Toss sliced squash and shoepeg corn together
• 3. Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
• 4. Layer ingredients as follows: layer 6 tortillas on bottom of prepared casserole arrange 1/2 of squash on top, sprinkled with salt and pepper then 1/2 of onion slices and garlic, then 1/2 of sour cream misture, then 1/2 of cheese. Repeat layers, ending with cheese. Cover with aluminum foil, or lid and bake in preheated oven 35-45 minutes until squash is tender when pierced with fork. Remove foil and continue baking approximately 15 minutes until top is broned and bubbly. Let sit for 10-15 mintues to set.

CALABACITAS (SOUTHWESTERN SQUASH SAUTE)

Steps:

• In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
• Add the garlic and saute about 2 minutes more.
• Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
• Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
• Stir in the cilantro and heat until just heated through.
• Season with salt and pepper; serve.

CALABACITAS

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.