calabacitas a la mexicana

Serves: 4

Ingredients:
1 tablespoon unsalted butter
1 tablespoon canola oil
½ medium white onion, diced
1 teaspoon minced garlic
2 jalapeños, seeded, deveined and finely chopped
3 cups summer squash or zucchini, diced
2 plum tomatoes, diced (about 1 1/4 cups)
2 teaspoons dried oregano, plus more for serving, optional
salt and freshly ground black pepper
sour cream and feta cheese, for serving

Method:
heat the butter and oil in a large skillet over medium-low heat. add the onion and garlic and cook until fragrant and the onion is translucent about 6 minutes.
add the jalapeños, squash, tomatoes and 2 tablespoons water. stir in the oregano and 1 teaspoon each of salt and pepper. cover and cook, adding a couple more tablespoons of water about halfway through if the squash seems to be sticking to the bottom of the pan until the squash is tender, 17 to 20 minutes.
serve in a bowl with a dollop of sour cream and a sprinkle of crumbled feta cheese. top with more oregano if desired.