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Guiso de Flor de Calabaza (Squash Blossom Sauté)

Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas. From: Saveur SERVES 4

1 tbsp. canola oil
¼ small yellow onion, minced
1 clove garlic, minced
½ red jalapeño, stemmed, seeded, minced
2 calabazitas (Mexican squash), summer squash, or zucchini, halved, seeded, thinly sliced crosswise
1 ripe tomato, cored, minced
2 tbsp. minced fresh epazote
20 squash blossoms, stemmed
Kosher salt and freshly ground black pepper, to taste

Heat oil in a 12" skillet over medium-high heat. Add onion and cook, stirring, until soft, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute. Add squash and cook, covered and stirring occasionally, until tender, about 3 minutes. Add tomato, and cook, stirring, for 5 minutes. Remove skillet from heat, and stir in epazote, squash blossoms, salt, and pepper; let cool for 5 minutes before serving