Calabacitas (Tex-Mex Squash)

Side DishTex-MexSpicy
Written By Kyle Golden

Zucchini gets a spicy, Tex-Mex upgrade!

Ok, so let me tell you about calabacitas - that's "little squash" in Spanish for my veg-curious friends! This dish stole my heart when I first tasted it at my partner's family gatherings in El Paso. Sometimes the debates about the perfect corn-to-squash ratio got spicier than those Hatch chilies we're about to talk about!

Speaking of those legendary Hatch chilies - oh. my. plants. When these bad boys hit Austin in late summer, it's like a chili carnival out here! Picture this: giant roasting tumblers outside grocery stores, making the whole parking lot smell like heaven. But here's an insider’s tip from your veggy-loving friend - we do it old school on the grill at home. More control = more flavor. (I’ll post more on this next summer.)

Now, back to squash strategy! Whether you're chopping up the Mexican gray squash or keeping it classic with zucchini, just remember - nobody likes a mushy squash situation. Keep that texture game strong! And here's where it gets extra fun - want to make this a main dish? Throw in some plant-based chicken or my personal favorite, rehydrated soy curls. BAM! You've just turned this side dish into a protein-packed Tex-Mex fiesta!

Pro tip from your favorite veg guy: Make a big batch and let those flavors get to know each other in the fridge. Trust me, day two of calabacitas is like a flavor reunion party in your mouth!

Stay veggy-licious, friends!

Ingredients

  • 3 Calabasa Squash, or Zucchini

  • 1 medium Onion

  • 1 large roasted Hatch green chili (or jalapeño)

  • 1/2 Red Bell Pepper

  • 1 cup Frozen Corn

  • 1/2 cup plant-based Mexican-style shredded cheese

  • 1 tbsp chopped Garlic

  • 1/2 tsp Black Pepper

  • 1/2 tsp Salt

Directions

  1. Trim and dice the onion and the squash.

  2. Finely mince the chili or jalapeño and red bell pepper.

  3. Measure all spices and set all prepared ingredients aside.

  4. Heat a skillet on medium high heat. Add a little oil, if using.

  5. Add the onion and sauté for 3-4 minutes until beginning to soften.

  6. Add the garlic, chili/jalapeño, and red bell pepper.

  7. Saute the veggies for a few minutes. Add the salt and pepper and stir.

  8. Add the squash and sauté for about 5 minutes.

  9. Finally, add the frozen corn and stir to combine.

  10. Let the corn heat up about 3 minutes, test for salt, and serve!

Kyle Golden