Calabacitas Southwestern Squash Saute
Bright, fresh, and bursting with Southwestern flair, Calabacitas Southwestern Squash Sauté is a vibrant medley of tender zucchini, yellow squash, sweet corn, and tangy Roma tomatoes. Enhanced by the smoky depth of poblano pepper, aromatic garlic, and yellow onion, this quick 30-minute dish is seasoned with a harmonious blend of cumin, chili powder, and fresh lime juice for a zesty kick. Finished with a sprinkle of fragrant cilantro, this versatile recipe works beautifully as a colorful side dish or a standalone vegetarian main course served with warm tortillas or rice. Perfect for a healthy, flavor-packed meal that celebrates the essence of Southwestern cuisine, this squash sauté is as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1.5 cups sweet corn kernels
- 2 small Roma tomato
- 1 medium poblano pepper
- 1 small yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 large lime
Instructions
Wash all the vegetables thoroughly.
Cut the zucchini and yellow squash into half-moon slices, about 1/4 inch thick.
Dice the Roma tomatoes and poblano pepper into small pieces.
Finely chop the yellow onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes or until it becomes translucent.
Add the minced garlic and diced poblano pepper to the skillet. Sauté for another 2 minutes, stirring frequently.
Add the zucchini, yellow squash, and sweet corn kernels to the skillet. Stir well to combine.
Season the vegetables with ground cumin, chili powder, salt, and black pepper. Stir to evenly coat the vegetables with the spices.
Cook the vegetables, stirring occasionally, for 6-8 minutes or until the squash becomes tender but still slightly firm.
Add the diced tomatoes to the skillet and sauté for another 2 minutes to warm them through.
Remove the skillet from heat and sprinkle chopped fresh cilantro over the dish.
Squeeze the juice of one lime over the vegetables for a bright, tangy flavor.
Stir gently to mix, then taste and adjust the seasoning if needed.
Serve hot as a side dish or enjoy it as a light main course with warm tortillas or rice.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6220 mg | 270% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 69.3 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3437 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
