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Side or Appetizer, Vegetables

Mashed Calabaza

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.

Serves: 3-5


  • 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


  1. Boil the squash in lightly salted water until soft (appx 10 minutes). Drain and remove skin.
  2. Mash the squash with a potato masher (or use a food processor)
  3. warm the squash over low heat. Add the rest of the ingredients.
  4. 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.


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