Mexican cuisine · Vegetable Dishes

Calabaza Guisada con Elote

Squash cubes braised tender with corn kernels, tomato and epazote until the sauce thickens sweetly.

Ingredients · for 4 servings

• 1 kg kabocha or butternut squash
• 300 g corn
• 400 g tomatoes
• 1 white onion
• 3 cloves garlic
• 1 serrano chile
• 2 sprigs epazote (or cilantro)
• 3 tbsp sunflower oil
• 250 ml vegetable broth
• Salt, pepper

Instructions

1. Wash the squash, halve it, remove the seeds and cut it, skin on, into 3 cm cubes; dice the tomatoes, finely chop the onion and garlic, and cut the serrano chile into rings.
2. Heat the oil in a wide pot and sauté the onion, garlic and chile over medium heat for 4–5 min., until the onion is translucent and soft.
3. Add the diced tomatoes and reduce uncovered for 6 min., until they break down and form a thick sauce.
4. Fold in the squash cubes and corn kernels, fry briefly and pour in the broth; season with salt and pepper.
5. Cover and braise over low heat for 18–20 min., until the squash is tender but still holds its shape — turn carefully so the cubes don't fall apart.
6. Let the epazote steep in for the last 3 min., remove the lid and reduce the sauce uncovered for 3 min., then serve hot with tortillas.