Description
This nostalgic plant-based Calabacitas Squash recipe is rooted in Southwestern tradition, highlighting fresh squash, corn, and chiles in a simple, soulful skillet dish perfect for any season.
Ingredients
3 cups chopped zucchini or yellow squash
1 cup sweet corn kernels (fresh or frozen)
1/2 white onion, finely diced
2 cloves garlic, minced
1/3 cup roasted green chiles, chopped (Hatch chiles preferred)
1/2 tsp cumin
1/4 tsp smoked paprika
Salt and black pepper, to taste
1 tbsp avocado oil (or olive oil)
Optional: 1/4 cup plant-based cream or cheese
Optional garnishes: cilantro, lime wedges, red chili flakes
Instructions
1. Heat oil in a large skillet over medium heat.
2. Add diced onions and cook until translucent, about 3–4 minutes.
3. Mix in garlic and cook for 1 more minute until fragrant.
4. Toss in squash and sauté for 5–6 minutes until just softened.
5. Stir in corn and green chiles. Season with cumin, paprika, salt, and pepper. Cook for 6–7 minutes.
6. Optional: Stir in plant-based cream or cheese for richness.
7. Taste and adjust seasoning.
8. Garnish with chopped cilantro or red chili flakes.
9. Serve hot with tortillas, rice, or in tacos.
Notes
Try chipotle in adobo for smoky heat or cashew cream for extra creaminess.
Pair with rice, beans, tortillas, or as a topping for nachos.
Perfect for batch cooking, freezing, and mixing into burrito bowls or enchiladas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: calabacitas, plant-based, squash, vegan, Mexican