Calabaza Rellenas

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Calabaza Rellenas , stuffed squash, is a traditional Mexican dish. Not fancy, good for any day of the week, but what I relish about this recipe is how it imbues the elements of Mexican gastronomy. Squash, corn, and chile are native plants of Mexico; that’s one common element of Mexican cuisine.

Ingredients

Serves 4

4 large summer squash (round 3.5 x 3.5 inches preferred)

2 cups fresh corn kernels, about 2 cobs

2 roasted chile poblanos

4 scallions cut in small rounds

5 ounces jack cheese, grated

Salt and Pepper

Preparation

Preheat the oven to 375 degrees.

Place the squashes in a pot and cover with water. Bring it to a boil and parboil at a low boiling speed for 8 minutes. Set squash aside and cool. When cool, cut off the top and hollow out the soft pulp; save the pulp. Keep the tops for decoration.

Parboil the corn for 3 minutes and set aside to cool. Using a sharp knife shave off the corn kernels and store them.

Rinse the pasilla peppers and roast them under a broiler, cool in a plastic bag; peel and chop. Go to this link for instructions –Poblano.

In a large bowl combine the corn, chopped pasilla peppers, squash pulp and scallions. Salt and pepper to taste. Fill each hollow squash with the mixture within ½ inch of the top leaving room to pack in about 1 ¼ ounces of cheese. Bake for 10 minutes or until the cheese is melted. Use the squash tops for decoration.