Step 1

Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. Set aside.

Step 2

In a medium-size skillet, heat the oil and butter at medium-high heat. Once it is hot, add the chopped onion and cook for 2-3 minutes.

Step 3

While the onion is cooking, dice the squash. Make sure that all the pieces are the same size in order to have an even cooking. Set aside.

Step 4

Once the onion in the skillet is transparent, pour in the tomato sauce, add the cilantro sprigs, and cook for 3 more minutes. After this, stir in the diced squash and season with salt. Cook for 10-12 more minutes until the squash is tender and the tomato sauce is cooked.

Step 5

Just before serving, stir in the diced queso Panela.

Step 6

Enjoy as a side dish or as a meal making tacos using hot corn tortillas. Enjoy!