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!