Cookbook:Calabaza
| Calabaza | |
|---|---|
_squash_from_the_Philippines.jpg) | |
| Category | Squashes |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Calabaza or calabaza squash, also known as the West Indian pumpkin, is a type of pumpkin-like hard squash.
Characteristics
[edit | edit source]These squashes are round in shape and varied in size, ranging from as large as a watermelon to as small as a cantaloupe.[1][2] The outer color of calabaza can also vary and may include greens, tans, and oranges,[1][2] while the flesh is yellow-orange.[2] Some squash are all one color while other calabaza are multi-colored and may include all the colors listed above.[1]
Calabaza has a sweet flavor and firm texture.[1][2] This is similar to the taste and texture of other varieties of squash, such as butternut or acorn.[1]
Selection and storage
[edit | edit source]Because of the difficulty many have in cutting the whole squash, calabaza is often sold already chopped into chunks in many Latin American markets.[2] Select pieces with a fresh, moist and unblemished flesh—soft or wet spots means the squash is beginning to spoil. The flesh should be a bright orange. Whole squash may be more difficult to find, but if you find one, select one that still has the stem attached and is heavy for its size.[2] You should avoid purchasing a squash with bruises, cuts, or soft spots.
Whole calabaza may be stored in a cool, dry space for up to 6–8 weeks. Cut calabaza should be wrapped tightly or placed in a covered container in the refrigerator for no more than one week.[1]
Preparation
[edit | edit source]Whole calabaza may be difficult to slice. Slicing through the tough rind often calls for a heavy cleaver or a very sharp knife. If the squash resists slicing, remove the stem and place the knife or cleaver blade along the squash’s length. Gently tap the blade with a hammer until the squash falls open. Scoop out the seeds, peel, and prepare.
Use
[edit | edit source]This squash is popular in the Caribbean as well as Central and South America. It is commonly roasted, either cut in sections or in cubes,[1] but it can also be cooked via moist heat methods or by other dry heat methods such as frying.[1][2] When puréed, it can be used in soups and desserts.[1] Its seeds may also be roasted in a similar way to pumpkin seeds.
Calabaza may be substituted for other hard winter squashes like butternut or acorn, and vice versa.