You can... Toss with olive oil. I usually just cut squash in half (or quarters), remove the seeds and roast in the oven with olive oil, salt and pepper, then scrape out the cooked flesh and add butter — yummy. I recently picked up a football-sized Calabaza at the farmer’s market. For this recipe, I experimented by leaving the skin on half the slices as I roasted them. 1. Add comma separated list of ingredients to exclude from recipe. Calabaza has a sweet flavor and its texture is firm. Soft or wet spots means the squash is beginning to spoil. The "one serving" size kabocha is very popular in Japan. Look for them in the winter squash section of your grocery store. Strain the liquid into a bowl & allow the solids to cool. Green Squash Curry. Mmmm. Sprinkle a bit of finishing salt (or kosher salt) and serve. Preparation: 1) Peel off the skin from the pumpkin and remove its seeds, then cut it in pieces and place in a pot; save the seeds for the many other things you can do with them. Cut squash in half, lengthwise. Line a baking sheet with parchment paper. Prepare the dressing by whisking ingredients in a small bowl (but reserve the cilantro for mixing into the dressing just before serving cooked squash). Welcome to My Delicious Blog, where I'm sure you'll find something tasty. Learn how to make Green and Yellow Squash Parmesan. « Halibut with Warm Chourico & Corn Relish, Olive Oil Poached Cod with Rosemary, Garlic & Lemon », ½ Calabaza, seeds removed, sliced into 1" strips (reserve the other half for another recipe, or simply double recipe for a larger crowd), 2.5 - 3 Tb. Botanically speaking, Calabaza is classified as Cucurbita moschata, or a tropical species with long creeping vines that belongs to the same family as pumpkins and gourds. This squash is popular in the Caribbean as well as Central and South America. It can be as large as a watermelon or as small as a cantaloupe. I opted to add cumin to my dressing, which gives a bit of Cuban flavor, a nice addition to the sweet/caramelized squash, and quite a burst of flavor. this link is to an external site that may or may not meet accessibility guidelines. You may also find it sold pre-cut into large wedges. It can grow up to 3 feet long. In a pinch, acorn squash will do—but don't eat the skin! Love the idea of the dressing while cooking. Bake until cheese is melted at 350 degrees. Love your Blog. Place in oven and roast 20-25 minutes. Calabaza squash are similar in shape to a pumpkin (they also go by the name, "West Indian pumpkin"), and their skin can range in color from green to a light tan. – A challenge with hard squashes is the peeling process. Calabaza is a great source of vitamin A and vitamin C, both of which are vital to a healthy immune system. Toss with olive oil. Drain well in a colander. Do you ever use a electric pressure cooker? Makes 6 servings. But today I sliced this squash, coated them in some of the dressing (see recipe), sprinkled with salt and pepper, and roasted about 25 mins. If you're lucky enough to come across what appears to be a green pumpkin at the market, don't hesitate to get it while you can. Season with salt and pepper to taste. Preheat an oven to 475 degrees F. Line a baking sheet with parchment paper. They're cream to pale yellow with green stripes, and their flesh is orange, slightly sweet and smooth but not stringy. Drizzle a little bit of olive oil over the calabaza. https://www.elmejornido.com/en/recipes/calabaza-soup-137174 This tropical squash goes by many names, including West Indian pumpkin, Cuban squash, calabasa, and green pumpkin. I absolutely adore Butternut, Acorn, Hubbard, Kabocha and Pumpkin, and am open to any other, if presented. The color of calabaza can also vary and may include greens, tans, reds and oranges. 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