My cooking philosophy is practical and healthy so I naturally gravitate towards easy and fresh cooking.  When it comes to sides, this is one of my favorites because it has few ingredients, it’s scrumptious, and takes 10 minutes to make.

If you are scrambling to find sides to complement your holiday menu in a special way, try Calabacitas, a Mexican squash that you can find easily at the main grocery stores chains.  The squash is similar to zucchini in looks and taste, but with a firmer texture that holds well during sautéing.

¡Feliz Día de Acción de Gracias!  (Happy Thanksgiving!)

Calabacitas Salteadas (Baby Squash Sauté With Onion and Butter)

By chef Amalia Moreno-Damgaard (AmaliaLLC.com)

Serves 4 to 6 people

3 tablespoons butter

2 1/2 tablespoons finely diced yellow onion

1 tablespoon canola oil

3 cups güicoyitos or calabacitas (baby squash), washed, quartered lengthwise, then cut into 1-inch wedges

3/4 teaspoon kosher salt

White pepper to taste

Melt the butter over medium-low heat and cook the onion until it’s translucent (about 2 minutes).  Transfer to a bowl and keep warm.

Sauté the baby squash in the remaining butter until it is cooked al dente (4 to 5 minutes). Season the squash with salt and white pepper and keep it warm.

Transfer the baby squash to a serving platter and drizzle it with the onion butter. Mix carefully with a soft spatula.

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