Rose Creek Farms Calabaza Winter Squash Recipes Certified Naturally Grown Vegetables and Herbs in Sunset Texas

Tasty Recipes for Calabaza Winter Squash

A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small cantaloupe up to two feet. The skin color ranges from green to light tan and orange, covering a firm golden orange flesh that is slightly firmer than the flesh of a pumpkin. With a sweet mild flavor like acorn squash, the Calabaza can be prepared just like other squash varieties such as acorn and butternut. It is a good squash to use in fish and meat stews, for soups, puréed in squash dishes, as a pie filling, or as a substitution for recipes requiring pumpkin or butternut squash. The Calabaza squash is native to Central and South America as well as the Caribbean. It is also known as the West Indian pumpkin, the green pumpkin squash, calabash, and calabasa.

Bake - suggests baking a pumpkin whole: deeply pierce it in 4 to 5 places around the top with a knife – air vents to keep it from exploding. Set squash in a baking dish or rimmed baking sheet (it may ooze sugary juices) and bake in the middle of a 375 degree oven until flesh tests tender when pierced with a thin skewer or knife. A small squash may take 45 minutes... a larger one up to 1 1/2 hours. When done, cut squash in half, scoop out and discard seeds and strings, and use flesh as desired.

When selecting, choose those that are heavy feeling with stems that firmly attached. When storing, place the Calabaza squash in a cool dry area if it has not been sliced open. Whole Calabaza squash can be stored for a month or a little longer while cut Calabaza should be refrigerated in an airtight container or bag and used within a week or 10 days. This type of squash also can be frozen for up to a year in airtight containers.

Squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium.

Winter Squash Ideas
(from my various Bon Appétit clippings)

Pureé roasted butternut squash with orange juice and a touch of ginger.

Season chunks of roasted pumpkin with walnut oil, brown sugar & ground ginger. Toss with dried cranberries.

Mash winter squash with apple butter and a little chicken broth. Top with crispy bits of bacon and fresh thyme.

Pureé roasted pumpkin with chicken broth and a little garlic; use it as a sauce for purchased cheese ravioli.

This one I love: pumpkin pie bruleé(!) Bake your favorite standard pumpkin pie recipe (i.e., not a chiffon type). Refrigerate until thoroughly cold -- at least 2 hours and up to one day. (It is important to do this chilling step or the pie will not glaze properly under the broiler.) Preheat broiler. Sprinkle pie evenly with 2 tbsp. sugar. Broil until sugar melts and begins to carmelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie evenly again with 2 more tbsp. of sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer (or hard sugar crust will begin to liquefy).

2 tablespoons butter
2 small calabaza squash, thinly sliced or 3 zucchini, thinly sliced
1 medium onion, finely chopped
2 garlic cloves, minced
1 (17 ounce) can whole kernel corn, drained
1 (4 ounce) can green chilies, drained, seeded and chopped
3/4 cup sharp cheddar cheese, shredded

Melt butter in a large skillet.
Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender.
Stir in corn and chilies; spoon into a 1 quart casserole.
Top with cheese.
Bake, uncovered at 350 degrees for 10 minutes or until cheese is melted.

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