Total Time
Prep 20 mins
Cook 10 mins

This dish is often eaten with roti ( a local flatbread) but it will make a great vegetable side dish to any meal. What West Indians call pumpkin is actually calabaza squash.

Ingredients Nutrition


  1. Heat oil in a saucepan and fry onions until translucent.
  2. Add garlic and fry until light golden brown.
  3. Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
  4. Mix in the pumpkin and saute for 1-2 minutes.
  5. Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
  6. Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
  7. Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
  8. Remove pot from heat and serve as a side dish with rice or roti.


Most Helpful

This was really exceptional -- I had purchased a calabaza squash, and not having any recipes I searched for one. What luck -- I paired this with grilled chicken breast chunks marinated in yogurt/onion/allspice/pine nuts and some rice. As others said, the smokeyness of the onions/garlic/cumin seed blend so well with the squash. I also added just a drop of honey to mine to get a little more richness. But seriously, perfection.

drawnline December 06, 2009

Delicious! The cumin seeds go very nicely with the calabaza. A very nice inexpensive, healthy and quick recipe with exotic flavors.

aaileenc November 28, 2008

This is the first time I remember frying cumin seeds like this--it really does something nice to the flavor. I used butternut squash; I imagine pumpkin should be one of the options for this recipe, given its title, but pumpkin doesn't currently appear on the ingredients list.

echo echo May 27, 2007

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