Virtually unknown in European and American cooking, the Calabaza is a squash that was domesticated in prehistoric times in Central America, and still is a staple of their diet. The Spanish spread them through the Caribbean.
This disk is quick and a nice side dish, good with poultry or pork.
- 2 lb. calabaza, unpeeled and seeded
- 2 Tbsp butter or margarine
- 2 sprigs fresh parsley, or 1 tsp dry parsley
- pinch nutmeg
- salt and pepper to taste
- Boil the squash in lightly salted water until soft (appx 10 minutes). Drain and remove skin.
- Mash the squash with a potato masher (or use a food processor)
- warm the squash over low heat. Add the rest of the ingredients.
- Serve immediately.
- This recipe focuses on the fresh taste of the squash. A more familiar tasting version can be done by including the ‘pumpkin pie spices’ (nutmeg, cinnamon, clove) and some sugar.