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Pipián con Crema (Squash in Cream Sauce)

The Quirky Foodster Team

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Ingredients

  • 700g pipián squash (or courgette/zucchini as a substitute), thinly sliced
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 tbsp butter
  • 125ml (1/2 cup) crema or sour cream
  • 1/4 tsp ground black pepper
  • Salt, to taste

Method

  1. Melt the butter in a large frying pan over medium heat and sauté the onion until soft and translucent, about 5 minutes.
  2. Add the chopped tomatoes and cook for 3-4 minutes until they start to break down.
  3. Add the sliced squash, season with salt and pepper, cover, and cook for 12-15 minutes, stirring occasionally, until tender.
  4. Reduce the heat to low and stir in the crema, warming through gently without letting it boil.
  5. Adjust seasoning and serve warm as a side to grilled meats or alongside rice.

Introduction:

Pipián, a mild, delicate squash native to Central America, is sliced thin and gently cooked down with onion, tomato and cream into a comforting side dish — a quiet counterpoint to the bolder, spiced dishes it's typically served alongside..

Cultural Background:

Pipián, a mild, delicate squash native to Central America, is sliced thin and gently cooked down with onion, tomato and cream into a comforting side dish — a quiet counterpoint to the bolder, spiced dishes it's typically served alongside.

Tips:

Keep the heat low once the crema goes in — boiling can cause it to split.

Variations:

Some cooks add corn kernels or a pinch of nutmeg for extra depth.

Storage:

Keeps refrigerated for up to 3 days.

Reheating:

Reheat gently over low heat, stirring frequently to prevent the cream sauce from separating.

Nutrition:

Approx. 150 kcal, 3g protein, 11g fat, 11g carbohydrates, 2g fibre per serving.

FAQs:

Q: What is pipián squash?
A: A small, pale, mild-flavoured squash common in Central America, similar in texture to a delicate courgette.

Q: Can I make this dairy-free?
A: Substitute a plant-based cream alternative for the crema, though the flavour will be milder.

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