INGREDIENTS

• 3 tablespoons olive oil

• 1 red onion, diced

• 2 cloves garlic, minced

• 1 pound patty pan squash, quartered and sliced into 1/2-inch thick slices

• 1 teaspoon ground cumin

• 10-12 corn tortillas

• Pico de Gallo , for serving

• 1/2 cup chopped cilantro

• Kosher salt

INSTRUCTIONS

1. Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.

2. Char summer squash. Add squash mix with the onions and garlic and then let cook undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.

3. Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.

4. Serve. Once squash is nicely browned, stir in cilantro. Taste and add more salt if needed. Transfer to a warm bowl and serve with tortillas and pico de gallo.