Southwestern Squash Saute

Southwestern Squash Saute Recipe | Vegetarian Food | USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Southwestern Squash Saute is a delicious and colorful dish that combines the flavors of summer squash, bell peppers, corn, and jalapenos with a hint of cumin and cilantro. This dish is perfect for a light and healthy meal that is bursting with flavor.

History

This recipe draws inspiration from traditional Southwestern cuisine, which is known for its bold flavors and use of fresh ingredients. The combination of squash, peppers, and corn is a classic in Southwestern cooking, and this saute puts a modern twist on a timeless dish.

Ingredients

3 tbsp olive oil
1 medium onion, diced
kosher salt
1 medium red bell pepper, diced
2-3 small zucchini or summer squash, cut in medium dice (0.33 inch, about 1 lb (454 g))
1 large ear of corn, kernels cut from the cob
1-2 small jalapeno, seeded and minced
ground pepper
0.5 tsp ground cumin
1-2 tbsp chopped fresh cilantro
0.5 lime

How to prepare

1. Place a large skillet over medium-high heat.
2. Once hot, add 2 tbsp of oil and allow it to heat.
3. Add the onion, season with a pinch of salt, and sauté until translucent, approximately 2 minutes.
4. Add the diced red pepper and a little more salt, and sauté for an additional 1 to 2 minutes.
5. Transfer the pepper and onion mixture to a bowl or plate.
6. Increase the heat to high, add one more tablespoon of oil, and add the squash.
7. Season with salt and sauté for 3 to 4 minutes, stirring occasionally, until it lightly browns and the flesh becomes slightly translucent and tender (avoid overcooking).
8. Return the peppers and onions to the pan, along with the corn, garlic, and chilies. Season with salt again and sauté for a few more minutes.
9. Season with a few grinds of pepper and cumin.
10. Add the cilantro, squeeze lime juice over the dish, toss, and serve.

Variations

Add black beans or quinoa for added protein and fiber.
Top with avocado slices or a dollop of Greek yogurt for a creamy finish.
Sprinkle with crumbled feta or cotija cheese for a tangy kick.

Cooking Tips & Tricks

Be sure not to overcook the squash, as it can become mushy and lose its texture.

- Adjust the amount of jalapeno to suit your spice preference.

- Feel free to add other vegetables such as zucchini or tomatoes for added flavor and variety.

Serving Suggestions

Serve this Southwestern Squash Saute as a side dish with grilled chicken or fish, or enjoy it on its own as a light and satisfying meal.

Cooking Techniques

Sautéing the vegetables in a hot skillet allows them to caramelize and develop a rich flavor, while still maintaining their crisp texture.

Ingredient Substitutions

Feel free to swap out the summer squash for zucchini or yellow squash, or use frozen corn kernels instead of fresh.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with fresh cilantro leaves and a wedge of lime for a pop of color and flavor.

Pairing Recommendations

Pair this Southwestern Squash Saute with a crisp white wine or a refreshing margarita for a perfect summer meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Southwestern Squash Saute contains approximately 150 calories, making it a light and satisfying meal option.

Carbohydrates

This dish is a great source of carbohydrates, with the summer squash, bell peppers, and corn providing a healthy dose of complex carbs to fuel your body.

Fats

The olive oil in this recipe provides healthy fats that are essential for brain function and overall health.

Proteins

While this dish is not high in protein, you can easily add some grilled chicken or tofu to boost the protein content.

Vitamins and minerals

This dish is packed with vitamins and minerals, including vitamin C from the bell peppers, vitamin A from the squash, and potassium from the corn.

Alergens

This recipe is gluten-free and dairy-free, making it suitable for those with food allergies or sensitivities.

Summary

Overall, this dish is a nutritious and flavorful option for a light and healthy meal.

Summary

Southwestern Squash Saute is a delicious and nutritious dish that is perfect for a light and healthy meal. Packed with fresh vegetables and bold flavors, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was given to me by my neighbor, Mrs. Ramirez, who had grown up in the Southwest and learned to cook from her grandmother. I had always been fascinated by the flavors of the Southwest - the spicy chilies, the earthy corn and beans, the sweet and tangy tomatoes. Mrs. Ramirez had told me that this recipe was a family favorite, passed down through generations, and I knew I had to try it for myself.

I remember the first time I made Southwestern Squash Saute. I gathered all the ingredients - yellow squash, zucchini, red bell pepper, onion, garlic, tomatoes, black beans, corn, cumin, chili powder, and a dash of hot sauce - and set to work in my kitchen. As I chopped and sauteed and seasoned, the aroma of the spices filled the air, making my mouth water in anticipation.

When the dish was finally ready, I couldn't wait to taste it. I took a bite, and was immediately transported to the Southwest - the flavors were bold and vibrant, the textures crunchy and creamy, the heat just right. It was a perfect balance of sweet and savory, spicy and tangy. I knew then that this recipe would become a staple in my kitchen.

Over the years, I have made Southwestern Squash Saute countless times, tweaking the recipe here and there to suit my own tastes. Sometimes I add a bit more hot sauce for an extra kick, or swap out the black beans for pinto beans. Other times I throw in some diced jalapenos for an added burst of heat. No matter how I make it, though, the dish always brings me back to that first time I tried it, and to Mrs. Ramirez and her family's kitchen in the Southwest.

I have shared this recipe with friends and family, and it has become a favorite among them as well. My grandchildren always ask for it when they come to visit, eager to taste the flavors of the Southwest that I have come to love so much. I hope that one day they will pass it down to their own children, just as Mrs. Ramirez did for me.

In a world where recipes are often lost or forgotten, I am grateful to have stumbled upon this one. It has brought me joy and comfort, and has connected me to a rich culinary tradition that spans generations. And as I sit down to enjoy a steaming bowl of Southwestern Squash Saute, I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul.