Squash with Tomatoes (Bocaditos de Calavassa)

  • Cooking and Prep: 35 m
  • Serves: 8
  • No Allergens

Cooking vegetables with tomatoes and olive oil, a sign of Turkish-Jewish cooking, is traditional Sukkot fare. 

Ingredients (12)

Main ingredients

For Dairy Version

Start Cooking

Cook the Vegetables

  1. Heat the oil in a large saucepan over medium heat. Add the onions and garlic and sauté until soft and translucent, five to 10 minutes.

  2. Add the squash, tomatoes, water, parsley, sugar, salt, pepper, and, if using, lemon juice.

  3. Cover and simmer over low heat until tender, about 15 minutes.

  4. Serve warm or at room temperature. Can be accompanied with yogurt if chicken stock was replaced with vegetable stock or water. Use olive oil and lemon juice if serving the vegetables cold.



Yachni di Fijon Verde/Fasoulias (Green Beans with Tomatoes): Substitute 2 pounds trimmed green beans for the squash.

Espinaca Kotcha (Spinach with Tomatoes): Substitute 3 pounds fresh spinach for the squash.

Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST

Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!