Calabacitas

Calabacitas. How can I have forgotten about calabacitas?

Calabacitas is a traditional New Mexican dish, often made with the first of a season's squash harvest (hence the name. "Calabazas" are squash or pumpkin in Spanish. Calabacitas means "little squash".). My version includes summer squash, fresh corn, green chile and bacon, served up in a creamy, cheese sauce. Unctuous, creamy, salty and sweet, it is a comforting tribute to the best of the season. The first time I had it was when I was invited to my dear friend Carly's house in college and her mom made it for us. Heaven. I've since made it many times since when in college and for the first few years after graduation, but somehow, it had gotten out of my repertoire and I had forgotten it.

Forgotten it, that is, until another dear friend from college, Heath (who still lives in New Mexico) reminded me about it when he mentioned he'd just made it on his facebook page. My mouth watered. I had to make it. And, as I had all of the ingredients in my fridge, whipped up a batch that very night.

Heaven.

I normally make this as a side dish, and have served it up next to grilled chicken, steak, even fried eggs, but it can be made into an entree by mixing it with the cooked protein of your choice and creating a casserole with it. Serve with a green salad and you're ready to go! Enjoy!

Calabacitas

serves four, heartily

• Three to four large squash, cubed into bite sized pieces (I used zucchini and pattypan this time around) - you're looking for 5 to 6 cups of squash**
  
• Two cups of whole kernel corn, for best results, cut straight from fresh corn (I used three ears) however frozen is fine if it is not in season
• One medium sized onion, chopped
• 3/4 cup of roasted, peeled, mild to medium-heat green chiles (New Mexican preferred, but Poblano or Anaheim work well. Poblano is a mild/medium chile while Anaheim is more mild). De-seeded and diced*
• Six slices of bacon, diced
• 2 Tablespoons butter
• 3/4-1 cup heavy cream
• 1/2 cup shredded cheese, cheddar or monterey jack or a mixture of both

In a large skillet over medium heat, brown the bacon. Once browned, remove to a waiting paper towel, leaving the bacon grease in the pan. Add butter and onion. Wilt the onion until almost translucent before adding the squash, corn and chiles. Cook for about eight to ten minutes until the squash is almost tender. Add the heavy cream, reduce heat to low and simmer slowly for fifteen to twenty minutes to allow flavors to combine and to thicken slightly. After simmering, add cheese, stirring to melt, and bacon. Season to taste with salt and pepper.

Remove from heat and serve hot.

Enjoy!

*If you are making your roasted green chile from fresh chiles, simply roast the green chiles over an open gas flame, on a grill, or simply in a dry, cast iron skillet until the skin turns black and blisters over most of the chile, turning with tongs to get a good roast. Remove from heat and place immediately in a Ziploc bag, which you will then seal. Allow chiles to sit for at least ten minutes. Once thoroughly steamed in the bag, remove skin under running water, then de-stem and de-seed and chop as desired. If you can find frozen Hatch Green Chile or canned, try to find the medium or hot varieties as the mild has no flavor and you'll lose it in this dish. The chiles to the left are banana peppers, and were entirely too mild. You couldn't even find them in the dish.

**I've only ever made this with summer squash, like zucchini, yellow squash and pattypans, however I've found online recipes for winter squash varieties as well. We'll have to try them out this fall!

This post is written in contribution to Real Food Wednesday. Please go check out the other contributors!