Mexican Squash Saute
Very Easy // 25 min // 2 quarts
This sauté goes very well w/ the Salsa Dos Calabacitas we created this week. The flavors of Mexican oregano & cumin seed shine. It makes for wonderful enchiladas or chilaquiles. Chop it finer & make tamales if you’re ambitious.
Deep skillet or wok
2 Zucchini, dice (you can use carrots or sweet potatoes instead for a very different flavor and texture!)
1 Yellow Squash, dice (you can substitute this for carrots or sweet potatoes as well!)
1 Red Onion, pie slice
1 Leek, chiffonade
1 Bunch Broccolini, dice
1 Grapefruit, juice & zest
1 Navel Orange, juice & zest
(Opt) 1 Poblano, dice
(Opt) 1 Jalapeño, dice
1/3 Cup Evoo
3 Cloves Garlic, sliced
1 1/2 Tsp Mexican Oregano
1 1/2 Tsp Cumin Seed
1 Tsp Sea Salt
1/2 Tsp Black Pepper
(Opt) 1/4 Cup Pepitas
Cut the onions into pie slice as shown. They hold up nicely in this cut. Zest the citrus & prep out all the vegetables. This dish comes together fast, so it’s better to have all your prep done before you hit the stove.
Heat the Evoo over high heat for a minute. Do not let it smoke. Add in everything except pepitas, citrus juice, garlic & broccolini. Saute for 8 to 10 mins.
Add broccolini, citrus juice & fresh garlic. Saute for 4 to 5 mins more, until the vegetables are to your liking. Stir in the pepitas if using.
Cooking w/ fresh citrus juice is very common and popular in warmer climates such as Latin America, the Mediterranean & South East Asia. Vinegar is the acid of choice in colder regions. We are lucky at Hungry Harvest to have an abundance of citrus in your weekly boxes. Share your creations with us!