Firm and heavy for its size, turban squash is a striking bright orange, trimmed in a dark ivy green color. Bake, roast, steam, sautee, or puree this squash.
Resembling a Chinese lantern, the gooseberry is wrapped in a thin, papery, inflated skin. These very tart, piquant fruits turn from a pale green to an amber or gold color as they ripen and offer a flavor similar to a gooseberry or a tart green grape.
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Cuban Squash is available late September to December.
A blend of both pumpkin and squash, the Cuban squash is a brightly colored variety that produces a smooth, finely textured flesh and offers a rich flavor.
Low in sodium and high in vitamin A, this squash provides a fair amount of vitamin C and dietary fiber.
This squash makes a delicious "pumpkin" pie. Add to baked casserole dishes. Use as a substitute for pumpkin, butternut, acorn or Hubbard squash. To store, keep in a dry, cool area. An excellent keeper.
This squash is especially popular in Hispanic communities and throughout the Caribbean. Known by many names, some include green pumpkin, West Indian pumpkin, toad back, Jamaican pumpkin, calabaza, sometimes spelled calabasa, zapallo, abóbora, crapaudback, ahuyama and giraumon. Grownrich soil, Cuban squash flourishes in the United States, the Caribbean and Central and South America. In Florida, calabaza refers to the Cuban pumpkin, also called Cuban squash.