Calabacitas con Maize

2 tablespoons unsalted butter
1/2 cup onion, 1/4 inch dice
1 garlic clove, minced
2 1/2 cups butternut squash, 1/2 inch dice
1/2 cup corn kernels
1 serrano chile, seeded, diced small
1/8 teaspoon oregano (dried)
salt and black pepper to taste
1/2 cup tomato, peeled, seeded, diced

  1. Melt the butter over medium-high heat.
  2. Add the onion and garlic, and cook until the onion is translucent.
  3. Add the squash, corn, and chile. Cover, lower the heat, and cook for 3-5 minutes or until the vegetables are tender.
  4. Season with oregano, salt, and pepper.
  5. Just before serving, add the tomato and toss until thoroughly heated.

Chef: nice colors, very bright, tastes good, but squash was underdone.

Personal/Team: Overall, a very pretty and bright dish. We did not peel the tomato, just used fresh and it worked well. The squash was too firm and should have cooked longer.

Lessons Learned: The recipe originally asked for zucchini, which will cook much faster than the butternut squash, should have roasted the squash first to get a soft texture before using in the recipe.