An old variety native to France. its French name is Musque De Provence. Great for cooking.
Inventory, 25 lbs : 0
Calabasa squash is available summer and fall.
The Calabasa squash, botanically classified as Cucurbita moschata, has developed dramatic variances in the its shape, size and texture due to natural out-crossing and strain selection. Some of the Calabasa squash's aliases include West Indian pumpkin, Cuban pumpkin and green pumpkin and it is frequently spelled "calabaza".
Calabasa squash offers a sweet flavor with a deep yellow and fine-textured flesh. Round in shape its exterior skin is hard with large vertical ridges striped with varying shades of green. Ranging in size from as small as a cantaloupe to as large as a watermelon, this squash can weigh between 15 and 30 pounds.
All squashes provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash has about 100 calories. Deep-colored squashes have the most beta carotene.
Calabasa squash can be cut in half, seeded and roasted as is or can be cut into smaller pieces and prepared. Try cubed and add to stir-fries, casseroles, curries and stews. Prepared Calabasa squash makes an excellent stuffing for enchiladas, quesadillas and tacos. Delicious when roasted and served as an accompaniment to poultry. It can be used in recipes where pumpkin is called for, but its flesh is firmer and cooks more quickly. Keep whole uncut squashes in a cool dark place. Cut pieces of squash will keep wrapped in plastic and refrigerated for up to one week.
Calabasa squash is popular in West Indian and Mexican cuisine. "Calabaza" is the generic Spanish term for squash.
A vigorous annual, the vines of the Calabasa creep along the ground in order to find warm and moist conditions. Grown throughout the Caribbean, Central America, South America, Africa and Asia.
Recipes that include Calabasa Squash. One is easiest, three is harder.
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Near Orange, Florida, United States
About 571 days ago, 2/08/14