Honey Calabaza Squash (traditional recipe from Guatemala)

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Recipe provided by Gilmar and Jairo, Farmer Dave´s crew members

 

One of the multiple benefits of being part of the CSA program at Farmer Dave’s is the chance to get unexpected surprises in every week´s share. And while many of the members enjoy the curve ball and make the best of it, some others leave the unfamiliar produce in the Swap Box without giving it a chance to indulge their palates. This week´s new veggie is the Calabaza Squash, which appeared in some of the late fall shares.

If you are not familiar with Calabaza squash, fear no more; here is a brief introduction to calabaza, and an easy (and delicious!) way to prepare it.

CALABAZA

Also known as West Indian Pumpkin, has a sweet flavor and a firm texture, similar to more familiar varieties of squash, such as butternut and acorn. It is a very popular squash in many Caribbean and Latin American countries.

Calabaza is excellent baked (in sections or cubes), or used in stews. The seeds can be roasted and eaten like pumpkin seeds. It can also be substituted in recipes calling for other types of winter squash.

 And now, for our very own recipe for Calabaza…

Ingredients: 

  • 1 Calabaza Squash
  • 2 Cinnamon Sticks
  • 1 cube of Sugar
  • 2 Spoons of Honey

Directions:

Wash the squash and slice it in thick pieces, of aproximmately 2 inches square. Remove the seeds and place the squash in a pot with water, bring it to a boil and add the cinnamon sticks, the honey, and the sugar. Add as much sugar/honey as you want, considering how sweet you really want it. Bring the heat down to a simmer and let it cook for 45 to 60 minutes, covered,  until the color turns dark brown and the consistency of the squash is soft. Remove from the pot and let it cool. It can be served cold or hot, alone or with milk. Enjoy!