It’s squash season and it seems like there’s everything and anything squash related out there in food world at the moment. I decided to jump on board.
For a while now, I’ve been interested in expanding my calabaza horizon. See, growing up, I’ve really known this type of squash. The calabaza. And the only dish I had tried this in was in pinakbet, but that’s for a whole different post altogether because it requires adding shrimp paste. Not ready to go back to that yet.
A couple of weekends ago, my mom and I buy calabaza and I have her slice it in half with one of those gigantic meat cleavers because the skin on these suckers are really tough.
[calabaza chopped in half]
[bake at 385 for about 45 to 50min]
Isn’t that such a pretty orange color? So what did I do with this baked orange goodness?
1. I decided to use it like a spread for my sandwich. Check it.
[avo and tomato on one side, calabaza and chicken on the other]
[sandwich 1 – home assembled]
[sandwich 2 – work assembled]
2. Then there was a lazy period where I just threw the calabaza together with chicken and rice for a work eats.
[chicken, rice, calabaza = delicious]
3. And my fave of all, calabaza soup. Take the ingredients below, boil.
[veggie broth sans msg, celerey, Italian parsley, carrots, and not featured a bit of chopped up onion]
Boil until the celery and carrots are soft. Then dump it all in a blender or something to blend it in, add the calabaza, purée, serve.
[added some shredded chicken and croutons for crunch]
Pretty stellar right? Super flavorful and very filling.
But if you have other calabaza recipe suggestions, definitely welcome. =)