Tatuma Squash with Panela Cheese

Name: Tatuma Squash with Panela Cheese (Calabaza con Queso Panela)
Cuisine: Mexican
Ingredients: 2 Roma tomatoes, chopped; 2 garlic cloves; ½ teaspoon salt; 1 tablespoon olive oil; ½ yellow onion, finely chopped; ¼ cup (60 ml) Mexican Spice Blend (Especias Mexicanas); 4 medium Tatuma squash or zucchini, cut into 1½-inch (4 cm) cubes; 4 medium Tatuma squash or zucchini, cut into 1½-inch (4 cm) cubes; ½ cup (70 g) frozen corn kernels, thawed; ½ cup (20 g) chopped cilantro; 4 ounces (115 g) part-skim panela cheese, cubed

Calabaza con Queso Panela

Preparation info

Serves
5

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Tatuma squash makes a wonderful meatless meal when combined with panela, a reduced-fat Mexican cheese. The squash, which is similar to zucchini, has very delicate seeds that need not be removed before preparing. This is a filling one-pot meal when accompanied by warm Tortillas de Maíz.

Ingredients

2 Roma tomatoes, chopped
2 garlic cloves
½ teaspoon salt

Americas
Mexico
Vegetarian
Gluten-free

Method

Place the tomatoes, garlic, salt, and ¼ cup (60 ml) water in a blender. Blend to form a chunky sauce.
Heat the oil in a large skillet over medium heat and sauté the onion until translucent, 5 to 6 minutes. Add the tomato sauce and spice blend and warm through.
Add the squash and corn and stir to combine. Bring to a boil, cover, and simmer gently for a