Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes “calabacitas”, and they have a slightly sweeter flavor compared to zucchini. They’re delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn how to cook and enjoy them at home.
Mexican Squash with Cheese – Calabacitas con Queso
In Mexico, you will find two popular types of calabacitas at the local markets, Italian (Cousa Squash) and Creole (or “criolla”). This last one is also called “Pipián” in some regions, and is rounder in shape compared to the Italian type that is much longer. Both of these Mexican squashes have a paler green color compared to the dark-green American zucchini. Their flavor is slightly sweeter and have tender skins.
What is a Mexican squash/calabacita?
I still remember my grandma’s vegetable garden next to the river bank in her home in Veracruz, where she had these types of calabacitas planted. Their flesh as well as the seeds both have a pleasant taste. They are so delicate in flavor that they are considered by some as delicacies in the big cities, but to the people in the rural areas of central Mexico, they are common fare.
Other Mexican recipes and side dishes with squash:
Mexican squash cream soup, Calabacitas rellenas de queso - Cheese Stuffed Squash, Squash with corn - Calabacitas con Elote, Mexican Zucchini with tomato Sauce, Sauteed or Steamed Mexican Squash, Calabacitas con Puerco - Mexican Squash with Pork Stew & Mexican Squash with Cheese
In Mexico, winter squashes like butternut squash and these tender Mexican squashes have a different flavor than the ones grown in the States. Thankfully though, you can find them in many Latin grocery stores across the US. If you can find these smaller calabacitas, make sure to give them a try. In the summertime, you can even grill or roast them using your outdoor grill.
If you can’t find them, but have a vegetable garden in your yard, you can order the seeds online and enjoy these calabacitas during the summertime. Depending on your climate and planting growing zone, you can even grow this squash twice, once in the early summer and again in the late summer.
I hope you enjoy this recipe for Calabacitas con Queso, which can be served as a side dish or with some warm corn tortillas to make some tacos with.
Other traditional Mexican vegetable side dishes:
Steamed Chayote, Steamed Purslane - Verdolagas, Cactus Paddle Salad - Ensalada de Nopales, Squash Blossom and squash soup
How to make squash with cheese in a tomato sauce
INGREDIENTS FOR 4 SERVINGS AS A SIDE DISH
- 11 oz. tomatoes (about 3 plum tomatoes)
- 1 small garlic clove
- ¼ cup of water
- 13 oz. Mexican Squash (about 2 medium Calabacitas)
- 1 tablespoon vegetable oil or olive oil
- 1 tablespoon butter
- ¼ cup white onion, chopped
- 2 sprigs of cilantro (optional)
- 7 oz. Mexican Panela Cheese (Queso Panela), diced
- Salt to taste
NOTES:
- If you don’t find Mexican Squash, use zucchini, it will still taste great.
- For those of you that like spicy meals, you can add 1 Serrano pepper or ½ jalapeño pepper to the sauce while you blend it.
- Queso Panela can be substituted by queso fresco. If you can’t find that either then you can use Feta cheese, just remember that this cheese is salty, so take that into account when seasoning the tomato sauce.
DIRECTIONS:
- Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. Set aside.
- In a medium-size skillet, heat the oil and butter at medium-high heat. Once it is hot, add the chopped onion and cook for 2-3 minutes.
- While the onion is cooking, dice the squash. Make sure that all the pieces are the same size in order to have an even cooking. Set aside.
- Once the onion in the skillet is transparent, pour in the tomato sauce, add the cilantro sprigs, and cook for 3 more minutes. After this, stir in the diced squash and season with salt. Cook for 10-12 more minutes until the squash is tender and the tomato sauce is cooked.
- Just before serving, stir in the diced queso Panela.
Enjoy as a side dish or as a meal making tacos using hot corn tortillas. Enjoy!
Buen Provecho!
Mely,
📖 Recipe
Mexican Squash with Cheese
Ingredients
- 11 oz. tomatoes about 3 plum tomatoes
- 1 small garlic clove
- ¼ cup of water
- 13 oz. Mexican Squash about 2 medium Calabacitas
- 1 tbsp. vegetable oil or olive oil
- 1 tbsp. butter
- ¼ cup white onion chopped
- 2 sprigs of cilantro optional
- 7 oz. Mexican Panela Cheese Queso Panela, diced
- Salt to taste
Instructions
- Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. Set aside.
- In a medium-size skillet, heat the oil and butter at medium-high heat. Once it is hot, add the chopped onion and cook for 2-3 minutes.
- While the onion is cooking, dice the squash. Make sure that all the pieces are the same size in order to have an even cooking. Set aside.
- Once the onion in the skillet is transparent, pour in the tomato sauce, add the cilantro sprigs, and cook for 3 more minutes. After this, stir in the diced squash and season with salt. Cook for 10-12 more minutes until the squash is tender and the tomato sauce is cooked.
- Just before serving, stir in the diced queso Panela.
- Enjoy as a side dish or as a meal making tacos using hot corn tortillas. Enjoy!
Notes
- If you don’t find Mexican Squash, use zucchini, it will still taste great. For those of you that like spicy meals, you can add 1 Serrano pepper or ½ jalapeño pepper to the sauce while you blend it.
- Queso Panela can be substituted by queso fresco. If you can’t find that either then you can use Feta cheese, just remember that this cheese is salty, so take that into account when seasoning the tomato sauce.
M Cardenas
This was easy to make and delicious! I have added this recipe to our family favorites and will be making it each week. Thank you!!
Josee Marchessault
This is absolutely delicious. I added two jalapeños and seasoned with Mexican oregano. I cooked it as a side dish for grilled chicken and rice, and I ended up eating only this with tortillas! Thank you for another great Mexican recipe!
Vanessa
Easy, delicious.
Lorenza
Can I use tomato sauce instead of making it?
Mely Martínez
Hello Lorenza,
Yes, you can.
MATTHEW MCCABE
Best squash dish.
Mely Martínez
Thanks Matthew,
Easy and tasty!
Happy cooking!
Janette Gonzalez
Would i be able to use mozzarella cheese instead ?
mmartinez
Hello Jannette,
Yes, you can use the type of cheese you like.
Wen Rodriguez
My grandma use to make this dish for us when we visited her during the summer. Thank you for the recipe.
mmartinez
Hello Wen,
Enjoy the Calabacitas! (Mexican Squash with Cheese)
Margarita
What is the difference between tomatillo milpero and regular tomatillo.. can they be used iterchangable in recipes?
mmartinez
Hello Margarita,
Tomatillo milpero is very small and has a lot of seeds, they can be interchangeable with regular tomatillo.
TWWREN
Hi Mely,
Have you tried this recipe with Chayote?
Thx
mmartinez
Hello TWWREN,
Yes, it also taste great with chayote.