- Ready In:
- 1 tablespoon vegetable oil
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1⁄4 teaspoon cumin seed
- 2 cups calabaza squash (chopped 1 inch pieces) or 2 cups butternut squash (chopped 1 inch pieces)
- salt (to taste) (optional)
- Heat oil in a saucepan and fry onions until translucent.
- Add garlic and fry until light golden brown.
- Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
- Mix in the pumpkin and saute for 1-2 minutes.
- Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
- Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
- Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
- Remove pot from heat and serve as a side dish with rice or roti.
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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.
This was just delicious and a refreshing new way to serve winter squash. The onions and cumin add such a nice smoky contrast to the sweetness of of the squash. I used calabaza in mine and served it along side a jerk pork tenderloin. About the preparation, it took me about 20 minutes for mine to cook to the point of being tender enough to mash. Other than that the recipe was quite straight forward and easy to follow. Have some leftovers and may even be inspired to grab a roti tomorrow. Thanks!