Tired of Zucchini? Try Some Tatume Squash

It’s a delicious Mexican heirloom, and it’s resistant to insects.

Zucchini and summer squash can be prolific, but they’re also susceptible to squash vine borers in much of the United States. So what’s a gardener—or a cook to do?

Let me introduce you to the Tatume squash. Like all of the plants we call squash, this variety originated in Central America and Mexico, where it was cultivated as long as 10,000 years ago. Gradually, the seeds were brought north, and are summer squash is now widely grown.

Instead of dark green zucchini, try Tatume.

In Mexico, you’ll likely find Tatume, called calabacita bola, round little squash. It’s common in the markets along with grey-green zucchini called calabacita larga, long little squash. I prefer the firmness and taste; less watery and more flavor.

Photo credit: Aggie Horticulture

Here in Texas, it’s quite commonly grown because it vines instead of growing in a bush, like most other summer squash. Tatume is a Cucurbita pepo, like other summer squash, but it will root in multiple places. If, or I should probably say when, a squash vine borer makes its way into the stem, the plant can survive due to the many rooted portions.

Grow Tatume as you would other summer squash plants once your weather is warm.

They all love deep rich soil so add plenty of well-rotted manure or compost to your soil before you plant. Another advantage of this round favorite is its longevity. Zucchini and yellow crooknecks start fading after producing for a month, while Tatume will produce steadily until frost.

For the most tender squash, harvest when the fruits are about the size of a baseball or softball. If you miss some and they get huge, they’re still good; use them as winter squash.

You can search for seeds by name, but any vining round green squash is likely to be the same variety. I’ve seen them called Italian and eight-ball squash, as well.

This former New Mexican loves calabacitas.

Squash grows well in New Mexico; so far, there aren’t many squash vine borers, the nemesis of summer squash.

Every cook seems to have their own take on this quintessentially New Mexican recipe. But, while you’ll find it in Texas, cooks here tend to forget an essential ingredient, green chile.

New Mexican-style Calabacitas Recipe

2 pounds tatume or other green summer squash, chopped or sliced into bite-sized pieces
2 tablespoons olive oil
1 medium onion, chopped, preferably white
2 cups fresh or frozen corn, cut off the cobs
3/4 cup roasted green chile, chopped (commonly called Hatch green chile)
Salt to taste

Optional additions:
2 cups roasted chopped potatoes
grated cheese

Heat the oil in a large, deep skillet until warm. Add the squash and onions and saute until tender, about 15 minutes, stirring occasionally.

Add the corn and green chile—cover and cook on low for 10 minutes.

Serve as is or if I want to make it a main dish, I add the previously roasted potatoes and heat for a few more minutes.

Taste and add salt. Top off the dish with grated cheese for a wonderful taste of New Mexican cooking.

Note: Green chile heat varies from mild to hot, so choose according to your taste. If you can’t find it in a market near you, order from The Hatch Chile Store in New Mexico. You could also substitute jalapeno or poblano peppers for a slightly different taste.

Feel free to adjust the recipe but give it a try. Next time, I’ll share some squash recipes from Texas.