Squash Saltado

Dinner, Healthy, Healthy (ish), Vegetarian

Squash Saltado

About a year ago, I promised myself I wouldn’t say anything about the election. Mainly because it’s EVERYWHERE and so many things make my eyes roll and make me SO angry but it’s over now. And I’m so glad I stuck to it—until now—because I feel like this probably was one of the only places where it wasn’t all about politics.

A Cozy Kitchen is about corgis and pie and meatballs. What connects us–no matter what our political opinions–is our love of food and fun.

I’m the first generation in this country. Recently my tia Cecilia started a private Instagram where she shares really old photos of my family when they first arrived to The States. Everyone was so young, so unknowing and so incredibly brave.

Squash Saltado

Squash Saltado

Squash Saltado

Squash Saltado

I can’t imagine coming to this country without knowing the language, without knowing how I would survive, without a job. The sacrifice is more than I can imagine. I’m so thankful for them. Yesterday I voted with them in my heart.

In LA, I often times see older Latina women crossing the streets, getting on buses while holding their kids’ hands, going on their way. Those women were my grandmothers, trying day in and day out. Trying so very hard.

I hear so many people saying that if “so and so” wins, they’ll leave and move to another country. It’s something I can’t relate to. My family fought so hard for me to be here, for me to have the opportunities that this country provides.

I feel like it’s my duty to be a part of that change. I’m not gonna lie, I’m devastated. But I’m not going anywhere. I’m here to win.

Squash Saltado

Just because I love America more than anything doesn’t mean that I’m not connected to where my family comes from because I am. I’m proud of my culture, I think it’s beautiful. I love it so much. In many ways, I identify with both so easily.

Growing up I probably ate more Peruvian food than anything else. My mom is really good at making it and I still find it to my favorite out of all of the foods from South American.

On Sundays, we cooked. And it always changed but lomo saltado was always in heavy rotation. A few weeks ago when I was started to cook all the squash, I thought OMG I SHOULD MAKE IT WITH SQUASH.

And then Josh tried to take credit for the idea and I was like ummm NO BOI, NO!

This is almost vegan (if you use veggie broth) and tastes so light yet cozy and filling because of the savoriness, thanks to the soy sauce.

The onions might be my favorite part. And I know tomatoes aren’t in season but mine aren’t looking too too terrible right now. If yours are dire, I say skip ‘em and add some brussels sprouts or something else fall-ish!!

Squash Saltado

Squash Saltado

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Serving Size: 4

Ingredients

  • 1 (1-pound) squash, cut into slices
  • olive oil
  • salt
  • pepper
  • 1 red onion, cut into wedges
  • About 10 cherry tomatoes, halved
  • 2 serrano pepper or 1 jalapeno, de-seeded and minced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 3 tablespoons soy sauce
  • 1/2 cup beer (an ale) or beef broth or veggie broth
  • 1 batch of French Fries
  • Handful of Italian parsley leaves, minced

Directions

  1. Preheat your oven to 400 degrees F. Line a baking sheet with foil or parchment. Spread the slices of squash onto the baking sheet and drizzle with a few teaspoons of olive oil. Sprinkle with a few pinches of salt and pepper. Transfer to the oven to roast for about 20 to 25 minutes, until softened. (This time will vary depending on how big your squash slices are.) Set aside.
  2. In a medium skillet, set over medium heat, add a few tablespoons of oil. When warm, add the onion wedges and cherry tomatoes and allow to caramelize on each side for about 2 to 3 minutes. Next, add the pepper, garlic cloves, cumin, tomato paste and soy sauce. Mix together until combined. Pour in the beer or broth and bring to a simmer; cook for about 3 to 5 minutes until slightly thickened.
  3. Add the squash slices to the skillet along with the french fries. Mix in and toss together. Serve on a bed of rice.
http://www.acozykitchen.com/squash-saltado/

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13 Comments

  • Reply Mary Frances November 9, 2016 at 7:21 am

    Interesting recipe! Thank you for sharing.

  • Reply Lucy November 9, 2016 at 7:47 am

    thank you for sharing your personal thoughts about our country. I’m devastated too, but also feel charged to not let hate and fear win. I’m sending so much love into the world today. And good food can be a great way to heal and bring people together, right?!

    • Adrianna Adarme
      Reply Adrianna Adarme November 9, 2016 at 11:53 am

      I agree with you. It can be healing for us all.

  • Reply Meg | Meg is Well November 9, 2016 at 9:04 am

    I loved eating Loma Saltado when I was in Peru but I think I would like this even more. Looks amazing. And I’m devastated too but thank you for reminding me that there are people to fight for and with for positive change. Also, although I think we like to separate food from politics, so often it is a glorious result of immigration, diaspora, and cultural fusion: a tribute to both where we came from and where we are now.

    • Adrianna Adarme
      Reply Adrianna Adarme November 9, 2016 at 11:52 am

      You’re so right. Thank you for your beautiful words, I appreciate them.

  • Reply Chrissy Barua November 10, 2016 at 7:08 am

    I agree with your sentiments and thanks for sharing. My brother and I are also first generation- Mom from Canada, Dad from Burma, and he used every chance he got to tell us all that America was the land of opportunity and he loved this country with all his heart. My brother and I always took it for granted since we never did have to fight to be here, and he’s always got so angry whenever my brother threatened to join our grandparents north of the border. I agree that leaving isn’t the answer, but making sure that we start within to make ourselves and this country better. We can do it, as hard as it may be. I’m with ya!

  • Reply Lynn November 10, 2016 at 7:58 pm

    It’s a tough time right now. Thank you for speaking about this.

  • Reply Jessica November 12, 2016 at 8:14 am

    Thank you so much for sharing your feelings! I’m right there with you!

  • Reply Lisa Blomqvist November 13, 2016 at 6:05 am

    Made my cry, even here in cold and snowy Sweden. Keep fighting for the good in the world and continue your lovely recipes. I’m a firm believer of food as a uniter of cultures.

  • Reply Dawn November 13, 2016 at 3:46 pm

    First – hugs and love! <3

    Second – question: I recently found out that I'm allergic to soy (which really sucks because I love soy sauce) – any suggestions on a replacement? Because this looks amazing and I want to try it! Thank you!!

  • Reply Alma @ Freelance Writer India November 16, 2016 at 1:02 am

    Intriguing recipe! Looks impressive. As well as I’m ravaged as well yet thank you for advising me that there are people to combat for as well as with for positive change. Additionally, although I assume we want to different food from national politics, so usually it is a remarkable outcome of migration and also cultural combination a tribute to both where we came from and also where we are currently.

  • Reply ANKIT KUMAR December 19, 2016 at 11:53 am

    Awesome recipe… Looking so good .. thanks for sharing.

  • Reply Rachel December 21, 2016 at 3:48 pm

    I love this dish!
    The cherry tomatoes and the caramelized onions gave it some sweetness which I really love, and since I don’t have fries, I just baked some with the squash and they taste absolutely delicious!
    Thanks for posting this!

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