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Kitchen Dictionary: calabaza

Pronounced: kah-lah-BAH-sah

A pumpkin-like squash, round in shape and ranging in size from small (cantaloupe) to large (watermelon). Grown in the Caribbean, Central and South America. Its flesh is a bright orange, and its skin ranges in color from green to beige to orange. The firm, succulent flesh has a sweet flavor like the butternut squash. The seeds are edible and can be toasted.


Season: available year-round

How to select: Sold in chunks in Latin markets. Select fresh pieces with moist, tightly grained flesh . Avoid wet or soft spots. Whole calabase should be heavy for its size and unblemished with the stem still attached.

How to store: Store whole squash in a cool, dark place up to six weeks. Refrigerate wrapped chunks up to one week.

Substitutions: butternut squash

More Calabaza Recipes
Popular Calabaza Recipes
Quesadillas De Flor De Calabaza (Squash-Blossoms)
Authentic Dulce De Calabaza (Mexican Pumpkin Candy)
Pan Dulce De Calabaza - Sweet Pumpkin Bread

Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?