Mexican Gray Squash is similar to a zucchini, but slightly sweeter. It makes a nutritious appetizer that is great for parties.
Makes about 2 cups.
Ingredients:
- 1 Tbsp olive oil
- 1/2 medium white onion, finely chopped
- 1/4 c water
- 2 medium Mexican squashes (Calabacitas), diced
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 jalapeno chile pepper, seeded and minced
- 1/2 c queso fresco, crumbled
Directions:
- In a large skillet on a medium low setting, heat the oil and saute the onion for about 4 minutes, or until soft. Add the water, diced Calabacitas, cumin, oregano, salt and pepper.
- Bring to a simmer, cover, and reduce heat. Cook about 15 minutes, or until soft and the liquid has evaporated.
- Remove from heat. Mash with a potato masher or fork. Just before serving, stir in the minced jalapeño chile pepper and crumbled queso fresco. Serve warm with tortilla chips**.
**To make fresh tortilla chips, heat 1/2 cup of canola oil to about 350 degrees F in a small pot over medium heat. Cut 10 corn tortillas into wedge shapes. Fry a few at a time until golden, turning in the oil with a slotted spoon. Remove and drain on paper toweling. Serve warm.