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(Recipe ID: 165)

Preparation time: 20 minutes; Cook time: 25 minutes

Source: Chef Joseph Lowery

Can be spelled Calabacitas or Calabasitas... it is a recipe for Mexican-style squash.


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  • 2 pounds Zucchini squash
  • 1/4 cup Chopped green onion
  • 3 Tablespoons Olive oil *
  • 1/2 cup Heavy cream
  • 2 cups Corn (fresh or frozen)
  • 2 whole green chiles (freshly roasted or canned)
  • 1/4 teaspoon Ground cinnamon *
  • 1/4 teaspoon Ground cloves *
  • Salt to taste *


  1. Slice squash into bite-sized pieces and chop onion.
  2. In a heavy cast iron skillet combine squash, onions, olive oil and cream. 
  3. Cover skillet and simmer a few minutes.
  4. If a frozen corn is used, add now.
  5. With fresh corn, slice from cob and add when squash becomes somewhat translucent.
  6. Cover and simmer until corn is tender.
  7. Chop green chiles and add along with spices and salt.
  8. Let simmer uncovered a couple more minutes and serve.

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