In the Kitchen: Calabasitas!

Wednesday, January 18, 2012

The other night, while Carl cooked brisket, I whipped up his very favorite childhood dish: Calabasitas! What are calabasitas, you ask? Squash! Prepared (New) Mexico style.

This is a dish that Carl's mama, Norma, perfected and passed down to me. Occassionally we tweak the recipe according to what's in our pantry/refrigerator at the given time, but we stay pretty true to the original, which is always delcious. So, I'm happy to share it with you, too.

- Two squash (here we used butternut and zucchini)
- Olive oil (you can eyeball this, but i would say about 2 tbsps)
- Tomato sauce (one small can, we used Hunt's Natural)
- Freshly grated cheese (your choice. here we used mozzarella and parmesan)
- garlic powder, to taste
- sea salt & pepper, to taste
- any other veggies you want to toss in (corn, grape tomatoes, onions, peppers, scallions, etc.)

- In a skillet, heat olive oil on low; while oil heats, chop squash until you have quarter-inch thick slices
- Place slices in skillet and season. Stir and let heat until squash is tender and transparent
- Remove from heat, drain oil in colander
- Place squash back in skillet on low heat
- Stir in tomato sauce and other veggies, still simmering
- Stir in cheese, which should melt quickly. Remove from heat and enjoy!


  1. YUM! I froze a ton of zucchini and corn from our garden this year, and I also made up and froze some marinara! This sounds like a great way to use up some of those veggies!

  2. Oooh calabasitas with homegrown veggies and marinara?! THAT sounds delicious :)

  3. This sounds totally amazing and fairly simple, which is right up my alley -- can't wait to try it!

  4. Courtney, so simple and delicious. Let me know how it goes!


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