A Taste of Fall: Traditional New Mexican Squash & Corn Stew (Calabacitas)

(October 2009)

This traditional New Mexican fall meal is quick and easy to make. It is a hearty dish that is also a good source of vitamins B and C, and several antioxidants.


1/4 cup olive oil
4-5 large garlic cloves (diced)
1 large white onion (diced)
4 ears of sweet corn on the cob (shucked)
5 small green squash (cubed)
5 small yellow squash (cubed)
New Mexican Hatch green chili (or substitute) to taste
1/4 tsp. cumin
2 heaping tbsp. oregano
Salt and pepper to taste
1/4 cup skim milk
1 large bunch fresh cilantro (chopped)
1/2 LB grated sharp white cheddar cheese


  1. Heat olive oil in large deep pot then add onion and garlic - sauté until transparent.
  2. Remove corn kernels from the cob. Add corn, cubed squash and green chili to olive oil mixture. Let simmer 10 minutes.
  3. Add dry spices and milk. Let simmer additional 5 minutes.
  4. Add fresh cilantro and cheese. Cover pot and simmer until cheese melts.
  5. Serve w/ fresh corn or flour tortillas. 
  6. Enjoy with friends and family!
"Dr. Raby's approach to patient care is advanced far beyond that of other physicians. She has a softened, holistic approach to healing. She is caring, takes her time with patients and incorporates the spiritual aspects, which is a very important part of healing."
- Raby Institute patient