Calabaza is a popular squash varietal that is grown in tropical areas. Also known as West Indian pumpkin, calabaza is an earthy, sweet food that makes a perfect addition to dinner on a chilly fall night. It can be a substitute for recipes that call for pumpkin, acorn or butternut squash. Calabaza is high in vitamin A, making it a sensible choice to support immune function and vision. Bake or roast the squash to enhance its natural flavors.
Cut off the bottom and top ends of the calabaza.
Peel the squash using your knife -- a vegetable peeler is not strong enough to cut through the tough skin. Start from the top and follow the contours of the squash, being careful not to cut away too much of the flesh.
Cut the calabaza in half and scoop out the seeds and fibrous strands.
Dice the calabaza into bite-sized pieces.
Toss the squash with olive oil, salt and freshly ground black pepper.
Place the calabaza on a baking sheet and roast it in a 400-degree-Fahrenheit oven until it is tender, about 45 minutes.
Things You'll Need
Sharp, sturdy knife
Combine calabaza with cooked, crumbled bacon, chopped green onions and maple syrup for a sweet-and-salty side dish. Or, blend calabaza with vegetable stock for a velvety soup. Mash calabaza for an alternative to mashed potatoes.