Mexican-Inspired Summer Squash Sauté

comments (5) May 19th, 2008

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Ingredients:
1 medium avocado
1 Tbs. fresh lime juice
2 Tbs. pepitas (green pumpkin seeds)
1 Tbs. olive oil
1 medium onion, chopped
4 large garlic cloves, minced
1 small jalapeño or serrano chile, minced
1 medium red bell pepper, cut into thin, short strips
1 cup thinly sliced summer squash
1/2 cup corn kernels
1 tsp. ground cumin
1/2 tsp. salt
1/4 cup coarsely chopped cilantro

4 servings

Serve this festive sauté over long-grain rice or rolled up in warm wheat tortillas. Add more or less chile to taste. Pepitas are available at natural foods stores.

Peel and seed the avocado and cut it into short slices about 1⁄4 inch thick. Toss them with the lime juice and cover tightly.

Toast the pepitas in a heavy-bottomed dry skillet over low heat until lightly browned and nutty tasting, about 5 minutes. Some will pop as they toast. Watch them carefully, and shake the pan a few times. Pour them out when done so they don’t burn.

Add the oil to a skillet or sauté pan over medium-high heat. Add the onion and sauté for about 2 minutes, until it appears translucent. Stir in the garlic and chile. To maintain the heat, add the bell pepper and squash gradually, stirring constantly. Continue to sauté for several minutes, until the vegetables are almost tender. Add the corn and cumin and sauté briefly, just until the vegetables are done. Add the salt.

Stir in the avocado/lime mixture and remove from the heat. Add the cilantro and more salt if needed. Serve immediately, garnished with the pepitas.

Recipe by Susan Jane Cheney
August 2000
from issue #28

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posted in: squash, main dish

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