calabaza squash
Rich in beta-carotene (vitamin A), fiber, and potassium. Calabaza is low in calories and provides a good source of complex carbohydrates and antioxidants.
About
Calabaza (Cucurbita moschata, cultivar group Calabaza) is a large, globe-shaped winter squash native to tropical and subtropical Americas. The name comes from Spanish and Portuguese words meaning "gourd" or "pumpkin." Calabaza squashes are characterized by their tan, grey-green, or mottled exterior skin and dense, orange or pale yellow flesh. The fruit typically weighs 4–15 pounds and has a slightly sweet, earthy flavor with undertones of chestnut. Calabaza varieties are closely related to butternut squash (both Cucurbita moschata species) but are generally larger, rounder, and more commonly grown in Caribbean, Latin American, and Filipino cuisines. The seed cavity is relatively small compared to the flesh volume, making them economical for cooking.
Culinary Uses
Calabaza is a versatile ingredient in Caribbean, Latin American, and Asian cuisines. In Puerto Rico, Cuba, and the Dominican Republic, it is a staple ingredient in soups, stews (such as sancocho), and rice dishes (arroz con calabaza). The flesh is commonly roasted, boiled, or simmered until tender and can be pureed for soups, added to curries, or mashed as a side dish. In Filipino cuisine, calabaza appears in ginataan (coconut curries) and mixed vegetable preparations. The dense, slightly sweet flesh pairs well with spices such as cumin, cinnamon, and ginger, and complements both savory broth-based dishes and preparations with coconut milk. Young, tender seeds can be roasted and consumed as a snack.