3 lb. squash (Mexican squash or zucchini)
1 large onion, chopped
1 medium bell pepper, chopped (1/2 green and 1/2 red works especially well)
2 cloves garlic, pressed
2 T. tomato paste (you may also use 2 fresh ripe Roma tomatoes)
1-2 t. salt, or to taste
1 tsp. pepper ( or you could add a small serrano pepper with the onion)
pinch of sugar
1 10 oz. can of corn, drained or 1 1/4 cups frozen or fresh
Cut calabaza in cubes. In heavy saucepan sauté onion, green and/or red bell pepper until clear. Add tomato paste, salt, pepper, and sugar. Mix well. Add calabaza. Cover and simmer until tender, about 20 minutes. Add corn and garlic. Simmer 5 minutes more. Serves 8.
Variation: Cook 3 lbs of raw cabbage in the same manner.