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Squash Saltado

Prep Time10 mins
Cook Time35 mins
Total Time55 mins
Servings: 4


  • 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


  • 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.
  • 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.
  • Add the squash slices to the skillet along with the french fries. Mix in and toss together. Serve on a bed of rice.


Serving: 4g