Calabaza castilla/fairytale pumpkin
Posted by faunablues on Oct 01, 2009 · Member since Aug 2003 · 9655 posts
They sell these (calabaza castilla) sliced up into thirds (because they're huge!) at a local market... has anyone tried it or cooked with it before? I'm curious, but not sure what I should use it for.
calabaza is soooo good in beans!! black beans. my grandma makes it with calabaza just cut up into hefty chunks and malanga and it's just the default cuban frijoles. but it's sooooo gooooooddd!!!! i miss it. haha
Oh man, Spanish soul food. Cook it (peeled, in big old chunks) in your pressure pan with chickpeas, cabbage and potatoes, or add rice to the broth instead of the potatoes, and you have a classic, especially if you cook it in vegan "beef" or "chicken" broth. And don't forget the garlic--just pop the whole head in and take it out when it's cooked. The flavour of boiled garlic is not sharp at all, just rich and aromatic.
Do I *need* to peel it? (I'm lazy and don't peel my kabocha or acorn squashes)
Do I *need* to peel it? (I'm lazy and don't peel my kabocha or acorn squashes)
Well now. I always did, but an English friend of mine never does and she's fine, so, go with whatever. Guess if you give it a good scrub so it's clean you're good to go. You're right, though, peeling it is a real bear and you run the risk of cutting your fingers, or at least I do.