Seasons/Availability
Calabaza squash is available year-round.
Selection and Storage
When selecting Calabaza squash, choose specimens that are heavy, firm, and free of blemishes or soft spots. The skin should be hard and not easily pierced by a fingernail. Store whole Calabaza squash in an area with good ventilation at room temperature for up to one month. Refrigerate cut portions in an airtight container for up to five days. The seeds can be roasted and eaten as a snack or added to salads or soups. To roast the seeds, rinse them in water, pat dry with a paper towel, and spread on an un-greased baking sheet. Sprinkle with salt and seasonings if desired and bake at 350 degrees Fahrenheit for 8-10 minutes. The seeds can also be frozen and stored for up to a year.
Preparation and Serving Tips
Calabaza squash is an incredibly versatile vegetable that can be prepared in many different ways. It is often used as the base for soups, stews, casseroles, pies, breads, and gratins. It can also be steamed, boiled, roasted, baked, mashed, pureed, or stuffed. Calabaza squash pairs nicely with other autumn produce like apples and sweet potatoes as well as herbs like sage and thyme. Try adding it to a frittata for an easy breakfast dish or roasting it in the oven topped with cinnamon and nutmeg for a healthy snack. Calabaza squash is also a great way to add flavor and nutrition to smoothies. Blend calabaza, banana, almond milk, cinnamon, nutmeg, and honey together for a delicious treat.
Nutritional Value
Calabaza squash is low in calories but packed with several vitamins and minerals like beta-carotene, Vitamin C, Vitamin A, magnesium, and potassium. It also contains dietary fiber, which can help promote healthy digestion and lower cholesterol levels. Calabaza squash is considered a good source of antioxidants, which can protect against cell damage caused by free radicals in the body. Additionally, its high water content helps to keep the body hydrated.
