Mexican cuisine · Vegetable Dishes

Braised Chilacayote Squash

Young fig-leaf squash cubed and gently braised with tomato, onion and chili, finished with cilantro.

Ingredients · for 4 servings

• 1 kg squash
• 500 g tomatoes
• 1 white onion
• 3 cloves garlic
• 2 serrano chilies
• 1 tsp dried oregano
• 3 tbsp vegetable oil
• 1/2 bunch cilantro
• 200 ml water
• Salt, pepper

Instructions

1. Peel and seed the squash and cut into 2 cm cubes; dice the onion, finely chop the garlic, and slice the serrano chilies into thin rings.
2. Score the tomatoes crosswise, pour boiling water over them for 30 sec., peel and roughly dice.
3. Heat the vegetable oil in a wide pot and cook the onion, garlic and chili rings over medium heat for 4 min. until the onion is soft and lightly golden.
4. Add the tomato cubes and oregano and simmer uncovered for 6–8 min. until the mixture darkens and the oil separates at the edge.
5. Fold in the squash cubes, season with salt and pepper, pour in the water and braise covered over low heat for 20–25 min. until the squash is soft but still holds its shape.
6. Sprinkle with roughly chopped cilantro and serve hot as a main with rice or as a side.