Calabacitas

The zucchini and other summer squash are still very abundant, so here's the Southwest side dish I demonstrated at Saturday August 15th Visalia Farmer's Market. I used cream and chopped thai basil and a few fresh diced tomatoes for the optional ingredients. Enjoy!

Calabacitas
Serves 4-6
Great with barbecued chicken, pork or steaks

2 Tbsp butter
1 Tbsp olive oil
2 cloves of garlic, minced
1 medium white onion sliced
4 cups calabacitas (yellow or green squash) diced
6 green onions, finely chopped
1 cup corn kernels
1 cup roast green chili, seeded, peeled & chopped
salt and pepper to taste

optional seasonings:
½ cup chicken broth
1/4 cup whipping cream
diced fresh tomato
fresh chopped cilantro or basil
grated jack cheese

1. Sauté garlic, onion and squash in butter and olive oil for about 5 mins. Add the chopped green onions and sauté for 1 minute.
2.Add green chili, corn and optional liquid if used.
3.Simmer about 20 minutes. Season to taste with salt and pepper.
4.Add optional seasonings and simmer for 5 minutes. Serve hot.