Ricks Tatuma Squash Recipes

STUFFED TATUME SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
• Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
• Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
• Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.
• Garnish with fresh basil and serve.

RICK'S TATUMA SQUASH

Steps:

• Cook chorizo until fat renders out then add onions and jalapeno pepper and cook until onions are translucent. Add squash, tomatoes (undrained), and tomato sauce. Simmer until squash is tender (about 15 minutes).

CHICKEN WITH TATUMA SQUASH ( POLLO CON CALABACITA )

Steps:

• Heat the oil in a large skillet over medium heat.
• Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
• Add the squash, tomatoes, onion, garlic, and chiles, if using.
• Season with additional salt if needed, the oregano, and pepper.
• Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.