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Calabaza squash ranges in size from small like a cantaloupe to large like a watermelon and has a round to pear-like shape. Its exterior skin is hardened, often lined with large vertical ridges and when mature, its rind can be mottled green to yellow-orange and is often striped or splotched with varying shades of green. Calabaza squashes can also be one solid color or multi-colored depending on open pollination. The firm, yellow to orange flesh surrounds a large, central seed cavity with stringy pulp and many small, flat, and hard cream-colored seeds. Calabaza squash, when cooked, is smooth, fine-textured, and has a mild, sweet, and nutty flavor similar to butternut or acorn squash.
Seasons/Availability
Calabaza squash is available year-round, with peak season in the fall through winter.
Current Facts
Calabaza squash, botanically classified as Cucurbita moschata, is a tropical variety known for its long creeping vines and is a member of the Cucurbitaceae family along with pumpkins and gourds. The word calabaza often signifies several species of hard squash in the Americas with dramatic variances in shape, size, and texture due to natural outcrossing from open pollination. Also known as West Indian pumpkin, Cuban squash, Zapollo, Auyama, Abóbora, Calabash, Calabasa, and Green pumpkin, Calabaza squash is an important crop in developing countries today and is grown predominately in tropical and subtropical regions throughout Latin America. Calabaza squash is known for its creamy texture and mild flavor and is commonly sold pre-cut into large chunks in fresh markets and wrapped in plastic for ease of use.
Nutritional Value
Calabaza squash contains vitamins A and C, some B vitamins, thiamine, riboflavin, fiber, and beta-carotene.
Applications
Calabaza squash is best suited for cooked applications such as baking, steaming, roasting, grilling, braising, or sautéing and can be cut in half, seeded, and roasted as is or cut into wedges or cubes and prepared. Calabaza squash can be added to stir-fries, casseroles, curries, and stews and also makes an excellent stuffing for enchiladas, quesadillas, empanadas, and tacos. When cooked and pureed, its smooth texture is ideal for pies, puddings, bread, or soups, and it can also be used as a substitute in recipes where pumpkin or butternut squash is called for. Calabaza squash pairs well with shallots, raisins, pine nuts, maple syrup, cumin, cinnamon, roasted poultry, fish, brown sugar, orange zest, crème fresh, chili peppers, corn, lime juice, arugula, rice, and sausage. It will keep 1-2 months when stored unwashed in a cool and dark place. Cut pieces of squash will keep up to one week when wrapped in plastic and stored in the refrigerator.
Ethnic/Cultural Info
Calabaza is the generic Spanish term for squash and is extremely popular in Latin American cuisine. In Mexico, Calabaza is used to make Calabaza en tacha which is pumpkin candied in sugar, guava, and cinnamon syrup and is served as a traditional dessert on Dia de Los Muertos. In Puerto Rico, Calabaza with a deep yellow to orange flesh is preferred over lighter fleshed varieties and is added to stews such as sanchco, soups as a thickener, moles, tamales, and to rice and beans. Demand for Calabaza squash from Latin American populations around the world has increased, especially in Florida and other parts of the United States in the past thirty years. The Calabaza is luckily well suited to the climate of Florida and can be grown there year-round. Plant breeders in Florida have been working to breed new varieties of Calabaza that offer a shorter growing cycle and a higher yield of fruit on compact vines.
Geography/History
Calabaza squash is native to the Americas and is its origins are believed to date back over 7,500 years ago. Calabaza squash was then introduced to Spanish explorers and was spread across the world on via continued exploration voyages. Today Calabaza squash can be found at local markets and specialty grocers and is grown throughout the Caribbean, Central America, South America, Europe, as well as parts of Africa and North America.
Calabaza squash features a hard exterior with ridges and varying colors, such as green, yellow-orange, or striped patterns. The flesh is firm, yellow to orange, and surrounds a central seed cavity filled with stringy pulp and cream-colored seeds. When cooked, its texture is smooth and fine, with a mild, sweet, and nutty flavor reminiscent of butternut or acorn squash.
Calabaza de Casco son de temporada de invierno aqui en Durango…Calabaza squash can be cooked in versatile ways, including baking, steaming, roasting, and grilling. It enhances dishes such as stir-fries, curries, casseroles, and stews. Its creamy texture makes it perfect for pies, soups, and other purees, and can even substitute for pumpkin or butternut squash. Stored unwashed in a cool, dark area, it can last 1–2 months, while cut pieces remain fresh for up to a week in the refrigerator.
Calabeza squash at Buford Farmers Market in Atlanta Georgia …..Calabaza squash is botanically classified as Cucurbita moschata and is also known as West Indian pumpkin, Cuban squash, or Green pumpkin. It belongs to the Cucurbitaceae family, which includes pumpkins and gourds. Known for its creamy texture and mild flavor, it is often sold in fresh markets pre-cut into chunks for convenience. This tropical variety thrives in Latin America's subtropical and tropical regions and contains vitamins A and C, fiber, and beta-carotene.
Villa verde Farmers Market
26390 SW 147th Ave Homestead FL 33032
Calabaza squash originates from the Americas, with a history dating back over 7,500 years. It gained worldwide distribution when Spanish explorers introduced it during their voyages. Today, it is cultivated and available in the Caribbean, Central and South America, Europe, Africa, and parts of North America, often found at local markets and specialty grocers.
Villa verde Farmers Market
26390 SW 147th Ave Homestead FL 33032
Calabaza is the Spanish term for squash and holds a central role in Latin American cuisine. In Mexico, it's the key ingredient in Calabaza en tacha, a traditional Dia de Los Muertos dessert involving pumpkin candied in sugar, guava, and cinnamon syrup. In Puerto Rico, varieties with deep orange flesh are favored for dishes like sancocho, soups, moles, and tamales. Demand has surged globally, with Florida serving as a hub for growing Calabaza year-round due to its suitable climate.
Tienda Éxito Avenida Colombia
Cra. 66 ##No. 49 - 01 Medellin Antioquia
+57 (4) 605-0307 [email protected]
Calabazas disfrazadas! ????…Calabaza squash can range in size from as small as a cantaloupe to as large as a watermelon. Its outer rind is tough, often featuring vertical ridges, and can display an array of colors from mottled green to yellow-orange. Its vibrant yellow to orange flesh is firm, surrounding a seed cavity filled with stringy pulp and numerous small, cream-colored seeds. When cooked, the flesh boasts a smooth texture with a mild, sweet, and nutty flavor profile.
Calabaza squash is incredibly versatile and can be used in dishes like stir-fries, casseroles, curries, and stews. Its creamy, smooth texture makes it ideal for pies, puddings, bread, and soups, serving as a great substitute for pumpkin or butternut squash. When stored unwashed in a cool, dark place, it stays fresh for 1-2 months, or up to one week when cut and refrigerated.
Supermercado Mercandu
Via santa Elena
Calle 10A N36A Este-163 Km12 Medellin Antioquia
+57 (4) 538-2142 [email protected]
Las tradicionales sopas de ahuyama de la abuela son imperdibles en la gastronomía Colombiana…Calabaza squash, or ahuyama, is a versatile tropical variety of Cucurbita moschata, celebrated for its creamy texture and mild flavor. Known by various names across Latin America, it thrives in tropical and subtropical regions. Packed with nutrients, it provides vitamins A and C, beta-carotene, fiber, thiamine, and riboflavin. Often sold pre-cut for convenience, it's a staple in traditional dishes like abuela's Colombian soup recipes.
Stu Leonard's
1 Stu Leonard's Dr. Yonkers, NY 10710
(914) 375-4700
Calabaza squash popular Caribbean variety …..Calabaza squash: This squash is native to the Americas, with origins dating back over 7,500 years. It was introduced to Spanish explorers and spread globally through exploration voyages. Today, it is grown across the Caribbean, Central and South America, Europe, Africa, and North America, often available at local markets or specialty grocers.
S&S.O. Produce Farms
RD #2 Goshen, N.Y. 10924
Calabaza is a versatile squash beloved in Latin American cuisine, known for its deep yellow to orange flesh. In Puerto Rico, it enriches stews like sancocho, thickens soups, and enhances moles, tamales, and rice dishes. Demand for Calabaza has soared, especially in the United States, where Florida's climate supports its year-round cultivation. Breeding efforts there focus on shorter growing cycles and higher-yielding compact vines.