How To Cook Tatume Squash Recipes

CHICKEN WITH TATUMA SQUASH (POLLO CON CALABACITA)

Chicken with Tatuma Squash (Pollo con Calabacita) image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup vegetable oil
One 2 1/2- to 3-pound fryer chicken, cut into 8 to 10 pieces
Salt
4 tatuma squash, halved, seeded, and cut into 1-inch cubes, (see Cook's Note)
4 tomatoes, halved and sliced
1/2 onion, sliced
2 cloves garlic, finely chopped
4 to 5 whole serrano chiles, optional
1 1/2 teaspoons to 1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large skillet over medium heat. Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
Add the squash, tomatoes, onion, garlic, and chiles, if using. Season with additional salt, the oregano, and pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes. Transfer to a serving platter, and enjoy.

RICK'S TATUMA SQUASH

Rick's Tatuma Squash image

I like all the summer squashes (yellow, zucchini, cucuzzi, etc.) and my family usually just tolerates them so when I decided to try tatumas I tried to find something to interest them. After reading different ways to fix them I came up with this combination. It was a big hit and they never complain when I fix it.

Provided by rickscott

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 link sausage, Chorizo
1/2 medium onion, sliced
2 jalapeno peppers, diced
5 medium tatuma squash, cubed
1 (16 ounce) can tomato sauce
1 (15 ounce) can tomatoes, diced

Steps:

Cook chorizo until fat renders out then add onions and jalapeno pepper and cook until onions are translucent. Add squash, tomatoes (undrained), and tomato sauce. Simmer until squash is tender (about 15 minutes).

Nutrition Facts : Calories 78.7, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.9, Sodium 382.2, Carbohydrate 11.5, Fiber 3, Sugar 7, Protein 3.8

STUFFED TATUME SQUASH

Stuffed Tatume Squash image

This is a spicy dish that resembles stuffed zucchini, except that you substitute Tatume squash for the zucchini. The subtle difference in flavor between the Tatume squash and zucchini makes for a unique and flavorful twist on stuffed zucchini. Hot chiles add more zip to the dish. A meal in itself!

Provided by sannfromsjca

Categories Stuffed Main Dishes

Time 1h35m

Yield 6

Number Of Ingredients 20

Ingredients

2 (2 pound) Tatume squash
2 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium jalapeno pepper, finely chopped
1 serrano pepper, finely chopped
2 tablespoons dried parsley
1 teaspoon lemon-pepper seasoning
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 pound Italian pork sausages, casings removed
½ pound ground beef
1 cup grated Parmesan cheese, divided
½ cup dry bread crumbs
2 large eggs
salt and ground black pepper to taste
2 medium tomatoes, diced
1 cup prepared red pepper sauce
1 cup shredded mozzarella cheese
2 tablespoons basil leaves, cut into thin strips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.
Garnish with fresh basil and serve.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 35.8 g, Cholesterol 138.7 mg, Fat 34.3 g, Fiber 4.1 g, Protein 33.5 g, SaturatedFat 12.9 g, Sodium 1157.4 mg, Sugar 7.7 g

CHICKEN WITH TATUMA SQUASH ( POLLO CON CALABACITA )

Chicken With Tatuma Squash ( Pollo Con Calabacita ) image

After buying tatuma squash on a whim, I had to find a way to use it. Tatuma, or Mexican white squash, is native to Latin America. Similar to zucchini in shape, size and texture, Tatuma has a soft green skin with a slightly firm white flesh. If you can't find tatuma, zucchini or summer squash can be substituted. If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.

Provided by SusieQusie

Categories Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
1 (2 1/2-3 lb) broiler-fryer chickens, cut into 8 to 10 pieces or 4 large bone-in chicken breasts
1 teaspoon salt
4 zucchini or 4 summer squash, halved, seeded, and cut into 1-inch cubes
4 large tomatoes, halved and sliced
1/2 medium onion, sliced
2 garlic cloves, finely chopped
4 -5 whole serrano chilies (optional)
salt
1 1/2 teaspoons dried oregano
1/2 teaspoon fresh ground black pepper

Steps:

Heat the oil in a large skillet over medium heat.
Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
Add the squash, tomatoes, onion, garlic, and chiles, if using.
Season with additional salt if needed, the oregano, and pepper.
Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.

Nutrition Facts : Calories 773.1, Fat 56.8, SaturatedFat 14.1, Cholesterol 212.8, Sodium 789.9, Carbohydrate 9.4, Fiber 2.6, Sugar 5.4, Protein 54.7

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