This casserole is adapted from a class the author took at the Santa Fe School of Cooking in New Mexico.
In many Santa Fe homes, 'calabacitas' - a traditional dish of the Pueblo Indians of the Southwest - is made as a one-dish casserole by baking it and adding chicken or beef. This one was adapted to include lean pork sausage and to finish up in the oven.
INGREDIENTS
2 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
5 cups diced summer squash
2 cups corn kernels, fresh or frozen
1 "tube" reduced-fat pork sausage
6 scallions, chopped (3/4 cup)
1 chopped hot red chile, roasted, with skin removed (wear gloves when handling chiles)
1+ cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 grated Jack cheese (optional) or cream (also optional)
1/2 teaspoon salt
black pepper
1. Heat 2 tablespoonos of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.
2. In a separate pan, cook sausage, allowing it to crumble.
2. Add the squash and zucchini and saute 5 minuts longer, until softened.
3. Add the sausage along with the corn, scallions, chiles and salt & pepper and saute 3 minutes longer.
4. Stir in the tomatoes, cilantro, and cheese/cream (if desired) and heat through, about 5 minutes. (I transferred to an oven-safe baking pan and heated for these last 5 minutes or so at 375 - I think it was just an extra step.)
Serve hot or warm.
Yield: 8-10 side servings or 3-4 meals.
Grade: A
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