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Summer Squash and Green Chiles

  • Yield: 4 1x


  • 1 can roasted Hatch green chiles (whole or sliced, NOT chopped)
  • 2 tbs butter or ghee
  • 1/2 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 large calabasa squash (cut into 1/4" rounds)
  • 1/4 cup cilantro (chopped)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbs fresh lime juice


  1. In a large skillet, heat the butter on low heat.
  2. Add the onion and, while stirring occasionally, cook until the onions are softened and just beginning to darken, about 7-10 minutes.
  3. Stir in the garlic and cook for 30 more seconds.
  4. Add the squash, salt, and pepper and, while stirring occasionally, cook until squash is softened though still a bit crisp, about 7-10 minutes.
  5. Adjust seasoning and then stir in the green chiles and cilantro.
  6. Finish with lime juice and serve warm



  • Category: Side Dish


  • Calories: 90
  • Fat: 6.11 g
  • Carbohydrates: 8.49 g
  • Protein: 2.44 g
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