Calabaza

Whole, uncut calabaza can last for several months in a cool, dark, dry place. Once cut, store in the refrigerator and use within a few days. Cooked and pureed calabaza freezes well.

Calabaza is excellent roasted, pureed into soups or stews, or mashed as a side dish.

Its natural sweetness pairs well with savory spices like cumin, cinnamon, and nutmeg.

When selecting a calabaza, look for one that feels heavy for its size and has a firm, unblemished rind.

Spices: Cinnamon, nutmeg, cloves, cumin, chili powder, ginger

Herbs: Sage, thyme, rosemary

Savory: Pork, chicken, beans, coconut milk

Sweet: Brown sugar, maple syrup

Trying to eat the rind: Like most winter squashes, the rind is too tough to eat and should be discarded.

Under-seasoning: Calabaza has a mild flavor that benefits from bold spices and herbs.