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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.

    Ingredient

    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
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    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?

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