Tatuma or Mexican Squash

My new favorite vegetable is the Tatuma Squash! I have only seen this sweet squash variety at a small number of specialty food stores, residing under the alias “Mexican Squash”. The outer skin is a light yellow and green with speckles and stripes – quite the outfit for a squash, ehh? The inner meat is slightly denser than other squash and zucchini varieties, making it sweeter and firmer, however it can be prepared the same. Mexican Squash can be cooked by steaming, sautéing, or baking and they are excellent when sliced and grilled. The meat of this vegetable is also a very versatile ingredient for a variety of other foods such as breads, cakes, and other baked goods.

This rather scientific photograph is courtesy of recipetips.com. I enjoy slicing them in 1/2″ rounds, quartering them and steam for 5 min. Once a fork can easily slide through the meat remove from stove top and cover in your favorite shredded cheese!