This season we are growing Tutuma Squash because of the Vine Borer’s getting our squash plants last year! We bought our seeds which were recommended at the Natural Gardener. Here’s our first two fruits!
This fabulous summer squash may not be well-known, but that is soon to change! With wonderful, creamy texture and buttery flavor, squash lovers will be happily pleased, and even squash skeptics may soon be won over. Also called tatume or calabacita, the Latin word referring to any small cucurbit, this squash is a favorite in Mexico and southern Texas. Fruits are best when picked at about 3” long. Vigorous vines to 12 feet thrive in heat, and are more drought tolerant than most squash; practically immune to squash borer insect.
An oblong-shaped vegetable with a tapered end, this squash is native to Latin America where it is often served in casseroles and other side dishes. Similar to zucchini in shape, size and texture, Tatuma has a soft green skin with a slightly firm white flesh. The squash can be baked, fried, or sautéed to be served as a side dish seasoned with butter and herbs, or used as an ingredient in stews, casseroles, or stir-fried vegetables. When preparing in an oven, the squash can be cooked whole or cut lengthwise from stem to bottom and baked. Available year round, this squash is also known as white Mexican squash or tatume.
Here’s more information and how to cook this flavorful squash - http://aggie-horticulture.tamu.edu/newsletters/hortupdate/2010/jun/tatume.html
Chicken With Tatuma Squash
1/4 cup grape seed oil
1 (2 1/2-3 lb) broiler-fryer chickens, cut into 8 to 10 pieces or 4 large bone-in chicken breasts
1 teaspoon salt
4 tatuma squash or 4 zucchini or 4 summer squash, halved, seeded, and cut into 1-inch cubes
4 large tomatoes, halved and sliced
1/2 medium onion, sliced
2 garlic cloves, finely chopped
4 -5 whole serrano chilies (optional)
1 1/2 teaspoons dried oregano
1 Teaspoon Cumin
1/2 teaspoon fresh ground black pepper and/or Garlic Pepper which I use in everything!
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, cumin and garlic pepper.
Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.