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Learning how to prepare Mexican squash is easy once you know a few simple steps.
Mexican squash, also known as calabacita, is a versatile summer squash that’s a staple in Mexican kitchens.
And when you prepare Mexican squash the right way, it can go into soups, tacos, casseroles, and even standalone side dishes.
If you’ve ever wondered how to prepare Mexican squash so it tastes authentic and delicious, you’re in the right place.
In this post, we’ll walk through how to prepare Mexican squash from choosing it at the store to cooking it in a few classic ways.
Let’s get to it.
How to Prepare Mexican Squash Before Cooking
Learning how to prepare Mexican squash starts long before it hits the pan.
Getting the squash ready is half the battle, so here’s how to prepare Mexican squash the right way from the very beginning.
1. Pick the Right Mexican Squash
The first step in how to prepare Mexican squash is choosing good ones.
Look for Mexican squash that are firm, heavy for their size, and have glossy, unblemished skin.
Smaller Mexican squash tend to be sweeter and more tender, while oversized ones can be watery and seedy.
If you can find calabacita at a farmers market, even better because fresh Mexican squash makes a huge difference in flavor.
2. Wash and Dry the Squash
Before you prepare Mexican squash, give them a good rinse under cool running water.
Use a soft brush to remove any dirt or grit stuck to the skin.
Then pat the Mexican squash dry with a clean towel.
Drying matters because wet squash can splatter when it hits hot oil, and that’s never fun.
3. Trim the Ends
To prepare Mexican squash properly, slice off both ends with a sharp knife.
This removes the tough stem and the nub at the bottom that nobody wants to chew on.
Once the ends are gone, your Mexican squash is ready for the next step.
4. Decide Whether to Peel
Here’s the good news: you usually don’t need to peel Mexican squash.
The skin is thin and tender, and it holds most of the nutrients, so leaving it on is the way to go.
That said, if you’re working with larger, tougher Mexican squash, peeling is totally fine.
5. Cut It the Right Way
How you cut your Mexican squash depends on the dish you’re making.
For calabacitas, slice the Mexican squash into half-moons or cubes.
For stuffing, cut them in half lengthwise and scoop out the seeds.
Whatever shape you choose, aim for even pieces so your Mexican squash cooks at the same rate.
Easy Ways to Cook Mexican Squash
Now that you know how to prepare Mexican squash, let’s talk about cooking it.
You can prepare Mexican squash in several ways, and each one brings out something different.
1. Sautéed Calabacitas
The most classic way to prepare Mexican squash is to sauté it with onions, garlic, and tomatoes.
Heat some oil, toss in diced onion, and cook until soft.
Add garlic, then your sliced Mexican squash, and let everything soften for a few minutes.
Stir in chopped tomatoes, season with salt and pepper, and finish with a sprinkle of cheese if you like.
This is how to prepare Mexican squash the way abuela would approve.
2. Grilled Mexican Squash
Grilling is a fantastic way to prepare Mexican squash when you want a smoky char.
Slice the Mexican squash lengthwise into planks about half an inch thick.
Brush both sides with olive oil, then season with salt, pepper, and a little chili powder.
Grill for three to four minutes per side until you get nice grill marks.
Squeeze lime juice over the top right before serving.
3. Mexican Squash Soup
If you want comfort in a bowl, prepare Mexican squash as a creamy soup.
Sauté onion and garlic, add cubed Mexican squash and a chopped tomato, then pour in broth.
Simmer until the Mexican squash is fork-tender.
Blend it all up, stir in a splash of cream, and season to taste.
This is a cozy way to prepare Mexican squash during the cooler months.
Tips for Preparing Mexican Squash Perfectly
A few extra pointers can make a big difference when you prepare Mexican squash.
1. Don’t Overcook It
Mexican squash turns mushy fast, so keep an eye on it.
Cook it just until tender, and it’ll keep a pleasant bite.
2. Salt at the Right Time
Adding salt too early pulls water out of the Mexican squash and makes it soggy.
Season near the end of cooking for the best texture.
3. Pair It With Bold Flavors
Mexican squash is mild, so it loves garlic, cumin, chili, lime, and fresh herbs.
Don’t be shy with the seasoning when you prepare Mexican squash.
So, How Do You Prepare Mexican Squash?
You prepare Mexican squash by choosing firm, glossy ones, washing and trimming them, and cutting them into even pieces.
From there, you can sauté, grill, or simmer your Mexican squash into soups and sides that taste amazing.
Now that you know how to prepare Mexican squash, it’s time to grab some calabacita and get cooking.