The calabaza squash, also known as the “Mexican pumpkin” or “winter melon,” is a versatile winter vegetable native to Central America. It has a hard, light green rind and a pale yellow flesh that is slightly sweet and nutty in flavor. Calabaza squash is a good source of vitamins A, C, and K, as well as fiber and potassium. It can be cooked in a variety of ways, including roasting, baking, sautéing, and steaming.
How to Choose and Store Calabaza Squash
When choosing a calabaza squash, look for one that is firm and has a smooth, evenly colored rind. Avoid squash that have soft spots, cracks, or bruises. Calabaza squash can be stored at room temperature for up to two weeks or in the refrigerator for up to two months.
How to Prepare Calabaza Squash
Calabaza squash can be cooked in a variety of ways, including roasting, baking, boiling, and steaming. To roast Calabaza squash, preheat oven to 400 degrees F (200 degrees C). Cut the squash in half and remove the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender. To bake Calabaza squash, preheat oven to 350 degrees F (175 degrees C). Pierce the squash with a fork and bake for 1-2 hours, or until tender. To boil Calabaza squash, cut the squash into cubes and place in a pot of boiling water. Cook for 10-15 minutes, or until tender. To steam Calabaza squash, cut the squash into cubes and place in a steamer basket. Steam for 10-15 minutes, or until tender.
Calabaza Squash Recipes
Ingredients
- 1 calabaza squash halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss the squash cubes with the olive oil, cinnamon, salt, and pepper.
- Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender.
- Drizzle with honey and serve.
Nutrition