Calabacitas a la Mexicana

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon canola oil
• 1/2 medium white onion, diced (about 1/2 cup)
• 1 teaspoon minced garlic
• 2 jalapeños, seeded, deveined and finely chopped (about 1/4 cup)
• 2 summer squash or zucchini (about 12 ounces), diced (about 3 cups)
• 2 plum tomatoes, diced (about 1 1/4 cups)
• 2 teaspoons dried Mexican oregano, plus more for serving, optional
• Kosher salt and freshly ground black pepper
• Sour cream, for serving
• Crumbled queso fresco, for serving

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