Calabaza Squash

[Faith]

Calabaza is a type of pumpkin-like squash that is round in shape and varies in size. It can be as large as a watermelon or as small as a cantaloupe. The color of calabaza can also vary and may include greens, tans, reds and oranges. Some squash are all one color while other calabaza are multi-colored and may include all of colors listed above. This squash is popular in the Caribbean as well as Central and South America. It is also commonly called a West Indian Pumpkin.

Selection
Calabaza is often sold already chopped into chunks in many Latin markets. This is because of the difficulty many have in chopping the whole squash (see box below). Select pieces with a fresh, moist and unblemished flesh. Soft or wet spots means the squash is beginning to spoil. The color of the flesh should be a bright orange. Whole squash are more difficult to find, but if you find one, select one that still has the stem attached and is heavy for its size. You should avoid purchasing a squash with bruises, cuts, or soft spots. Calabaza is available year round.

Storage
Whole calabaza may be stored in a cool, dry space for up to 6 weeks. Cut calabaza should be wrapped tightly or placed in a covered container in the refrigerated for no more than one week.

Preparation
Calabaza has a sweet flavor and its texture is firm. This is similar to the taste and texture of more familiar varieties of squash, such as butternut or acorn. Calabaza may be substituted in recipes calling for those more common types of squash.

Calabaza is most commonly baked, either cut in sections or in cubes. Its seeds may also be roasted in a similar way as pumpkin seeds. Simply place on a baking sheet coated in cooking spray until brown and crisp.

Source: CDC

[cineuddy73]

never met a squash I didnt love. TY for posting this, it is going into my must try file, for when my squash start producing.

[cineuddy73]

For fall, a butternut squash risotto. The technique by the poster above is good for the squash base, which I would then in turn puree with a little stock or water. Stir the puree into the risotto any regular risotto preparation is fine about 1/2 way through cooking. The colour should be nice and bright, but I find adding a touch of tumeric makes it shine without much affecting the taste.

I finish it with some small diced butternut squash that Ive caramelized separately, butter, and curls of parmigiano.

[Faith]

[cineuddy73]

I saw on Ramseys F-word they made Risotto with it, so can be done.
I recently heard of making a salad with cubed roast squash google recipes.
You can try making mash potatoes style, or mixing with regular mash so mix colors and textures. maybe add in sweet potato too?

[soroloalo]

Has anyone found any good squash courts in Tokyo?

Preferably on the west side of town and at a place which is open to visitors - not just members.

Also, if anyone is looking for a sqaush partner, feel free to get in touch

Thanks, Sam

[Faith]

LOL

[jackslatess]

Hi,

It is not available in our area, thanks for sharing interesting post. I have heard it is also good for skin.
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[cpserve]

That's Kalabasa here in the Philippines. Yep. That's one of my favorite.

[Antance09]

Hi all
Really, really stupid question but when feeding squash to bearded dragons I presume you need to Cook it first, do you know if that’s right?
Thanks
Lou

[Antance09]

Hi Lou

No, you dont need to cook it at all.... just remove the skin and either grate it for smaller beardies or chop it up for bigger ones - mine absolutely love squash

[tarigarringer]

I love eating Calabaza. It is a good source of Vitamin A. I have tried making a soup out of it. Yummy!
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[kelly.kent49]

yeah...if u want, u can make also make candy out of it..
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