Search recipe:

Calabacitas
  • 2 Each Small Mexican Grey Squash, Dice
  • 2 Each Small Yellow Squash, Dice
  • 2 Each Small Italian Zucchini, Dice
  • 1/2 Bulb Roasted Garlic, Individual Cloves Squeezed from Bulb
  • 1 Large Shallot, Minced
  • 1/2 Cup Cotija Cheese, Crumbled
  • 1/4 Cup Cilantro, Chopped
  • 1 Each Mexican Key Limes, Halved & Seeds Removed
  • Kosher Salt
  • Vegetable Oil
Directions
Preheat oven to 350F. In a large oven-safe heavy bottom sauté pan, heat enough oil to lightly cover bottom of the pan. add the diced squash, season with kosher salt, and cook until tender. Add more oil if needed, to prevent squash from sticking to the pan. Add the minced shallot and roasted garlic, stirring well to incorporate. Cook for one additional minute, being careful to not scorch the shallots or the roasted garlic. Remove from heat. Sprinkle the cotija evenly over the top of the squash and heat pan in the oven until the cheese is just lightly golden brown. Remove from oven. Immediately portion into a serving dish and squeeze the fresh lime over the top of the squash then sprinkle the cilantro over the top of the squash. Serve immediately.
Provided by:
John Hall, Chef for Canela Bistro

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