Squash is in abundance here in Virginia so when I saw this mexican squash at the farmer’s market, I knew I had to give it a try. The farmer said that it would be a little sweeter than regular yellow squash and that I should cook it the same way. My husband is very picky about squash so I decided to cook it the stand by way – southern style. We both agreed that the mexican squash was delicious and was in fact a little on the sweet side.
Mexican Squash – Southern Style
Makes 4 servings
4 Mexican Squash, sliced into circles or half moons
1 small onion, sliced
1 tbsp olive oil
1 tbsp butter
1 tbsp agave nectar
salt and pepper, to taste
Heat the butter and oil in a large skillet over medium high heat. When the butter is melted, add in the onions and cook until they are soft and translucent. Add in the squash and agave nectar and stir well. Saute the squash until it is the texture you prefer and season with salt and pepper. If liquid starts to pool in the bottom of the pan, turn up the heat a little until it evaporates. Serve hot.
{ 10 comments… read them below or add one }
Yum!! That southern style squash looks fabulous!! : )
And have a great vacation!!
Yay! I have this large squash in my fridge that I didn’t know what to do with – now I do! This recipe sounds so simple and yummy, I’ll be trying it out really soon
Wow, that looks absolutely amazing!! I made a variation of pecan butter yesterday, I was inspired by your pecan butter post a while back. It turned out fabulous!! Thanks for the idea!
I love squash. Your dish looks amazing!
Enjoy your vacation!
our squash here has been great, too!
Have a great time, Christie!!!
That looks delicious! I love squash, but I’m always intimidated to cook it for some reason. This looks pretty doable, so maybe I will be brave and try it.
Enjoy your vacation!
i have seen (and cooked) those squash a lot this summer – had no idea that’s what it was called
Hey…here’s a recipe idea for you. I’m from New Mexico and this dish is very common and delish!
1 squash (any size…your preference) chopped into 1 inch pieces
1/2 C corn (again, your preference…I do my own squash/ratio depending on how much I have or want). This is super yum with kernals from grilled corn on the cob.
1 can of Hatch green chile (grilled poblano pepper works good too, but Hatch chiles are from NM)
1/4 diced onion
minced or powered garlic (season to taste)
Salt and pepper
Saute squash, corn and onion together in a skillet with a Tbsp of olive or canola oil till you get the desired tenderness of the squash. Throw in the green chile and heat til warmed. Season with a little garlic, S & P. You can also add a sprinkle of cheddar cheese.
We have this as a side dish most of the time, but I’ve had Calabacitas burritos(smothered in green chile sauce, of course). It’s great with any mexican dish.
I didn’t know they were called that! Hope you had a nice vacation!