Calabacitas - "Little Squashes" - sounds more like the nickname of a famous Mafioso than that of one of my favorite Mexican side dishes.  Not only is my recipe for "little squashes" complimentary to a plethora of entrees, but this version can also be used as a filling for enchiladas, quesqadillas, and tacos - or, even as the stuffing component for a roulade.  And best of all?  My calabacitas may look sinful but, in actuality, they could not be more healthy, nutritious, and delicious.  Now how often do you hear those three words together in one sentence?  :-)

Supplies/utensils needed for this recipe:

• Large saucepan with lid

• Better Than Bouillon Roasted Chicken Base

• Salt and freshly-ground black pepper

Ingredients:

Makes 4-6 helpings

• 2 tablespoons EVOO (extra virgin olive oil) or butter

• 1/3 cup sweet white onion, chopped (Vidalias are my favorite variety)

• 1 garlic clove, minced

• 1/8 teaspoon salt (if you don’t have 1/8 teaspoon, you can do a hearty pinch with your fingers)

• 1/8 teaspoon freshly-ground black pepper (if you don’t have 1/8 teaspoon, you can do a hearty pinch with your fingers)

• 1/2 cup freshly-shucked corn (or from a can, drained, if you must)

• 1/2 cup chopped green chile

• 1 heaping cup chopped tomatoes

• 3 cups calabacita squash or zucchini, sliced to resemble 1/4" half-circles

• 1 cup water

• 1 T Better Than Bouillon Roasted Chicken Base

• 1/8 teaspoon ground cumin (if you don’t have 1/8 teaspoon, you can do a hearty pinch with your fingers)

Method:

1. Add oil or butter to saucepan on medium-heat. 

2. After about a minute, add the onions, garlic, salt and pepper.

3. Saute for 3 minutes. 

4. Turn heat to medium and add the corn and green chile.

5. Saute for 10 minutes, stirring often.

6. Add the rest of the ingredients, stir together, and bring to a boil.

7. Reduce heat to low and cover.

8. Simmer for 30 minutes, stirring every 7-10 minutes.

9. Season with salt and freshly-ground black pepper, to taste.

Until we eat again,

Lindsay, The Lunch Belle