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Calabaza con Jitomate (Squash and Tomato Casserole)

The Quirky Foodster Team

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4
Servings

Ingredients

  • Summer squash or zucchini, cut into chunks — 800 g (1.75 lb)
  • Lard or vegetable oil — 2 tbsp
  • Small white onion, chopped — 1
  • Medium tomatoes, chopped — 3
  • Fresh poblano chili, chopped — 1
  • Garlic, finely chopped (regional post-contact addition, optional) — 1 clove
  • Fine salt — 1/2 tsp
  • Fresh epazote or cilantro leaves, chopped — 2 tbsp

Method

  1. Heat the lard or oil in a large frying pan over medium heat and cook the onion for 4-5 minutes until softened.
  2. Add the poblano chili and cook for a further 2 minutes.
  3. Stir in the chopped tomatoes and cook for 5 minutes, mashing gently, until they break down into a chunky sauce.
  4. Add the squash chunks and salt, stir to coat in the sauce, then cover and reduce the heat to low.
  5. Simmer for 15-18 minutes, stirring occasionally, until the squash is tender but still holds its shape.
  6. Stir in the epazote or cilantro just before serving, and serve warm alongside beans and tortillas.

Introduction: Tender squash simmered with tomato, chili and onion, this simple vegetable casserole was a cornerstone of the daily Mexica midday meal alongside beans and tortillas.

Cultural Background: Squash was one of the foundational ‘three sisters’ crops of Mesoamerica, grown alongside maize and beans in a complementary planting system that sustained the Mexica agricultural economy. This casserole of squash stewed with tomatoes and chili is recorded by Spanish chroniclers as a standard midday dish eaten across households of every rank.

Tips: Do not overcook the squash, as it can turn mushy quickly once fully tender; check for doneness from around 12 minutes. Epazote has a distinctive, strong flavour traditionally paired with squash and beans; use it sparingly if you are new to its taste.

Variations: Fresh corn kernels can be added in the last 5 minutes of cooking for a heartier, more filling version. A handful of squash blossoms can be stirred in at the very end for extra colour and a delicate flavour.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a covered saucepan over low heat, stirring occasionally, adding a splash of water if needed.

Nutrition: Per serving (approx.): 130 kcal, 3 g protein, 15 g carbohydrate, 7 g fat, 4 g fibre, 300 mg sodium.

FAQs:

Q: What is epazote and can I leave it out?

A: Epazote is a pungent herb traditional to Mexican cooking; it can be omitted or replaced with cilantro for a milder, though less authentic, flavour.

Q: Can I use other types of squash?

A: Yes, any tender summer squash works well; firmer winter squashes will need a longer cooking time to become tender.

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