As the saying goes, “Calabaza, calabaza, cada uno pa’ su casa,” which literally translates to “Pumpkin, pumpkin, everyone to their homes.” Calabaza is a hybrid between a pumpkin and a squash commonly referred to as the Cuban pumpkin or Cuban squash. They are popular in Hispanic countries, mainly Cuba, and throughout the Caribbean. When cooked, it is smooth, fine-textured, and has a mild, sweet, and nutty flavor similar to butternut or acorn squash.
J&C Tropicals also carries fairytale, long neck, and yema varietals.
- Place the calabaza on a clean cutting board and slice off the top with a sharp serrated knife.
- Peel off the skin with a vegetable peeler or paring knife.
- Scoop out the seeds and discard or roast the seeds for a crunchy, healthy snack with a pinch of salt.
- Roast it as is or cut into wedges or equally sized cubes to be prepared.
- Best suited for cooked applications such as baking, steaming, roasting, grilling, braising, or sautéing.
When stored unwashed in a cool and dark place, calabaza will last 1-2 months. Cut pieces will keep up to 1 week when wrapped in plastic and stored in the refrigerator.
Costa Rica, Jamaica, Honduras, and Panama
- Low in calories
Naturally Cholesterol Free
Naturally Fat Free
One cup of Calabaza is low in calories
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