Zapallo Squash

Store whole, uncut zapallo in a cool, dry, dark place. Once cut, wrap tightly and refrigerate. For longer storage, cube and freeze.

Because of its dense flesh, zapallo roasts beautifully, bringing out its natural sweetness.

Its mild, slightly sweet flavor makes it a great base for pureed soups.

Consider adding a pinch of nutmeg or cinnamon when cooking zapallo to enhance its flavor.

The thick rind can be difficult to cut; use a sharp, heavy knife and be cautious.

Sage, rosemary, thyme

Nutmeg, cinnamon, ginger

Brown butter, olive oil

Cream, coconut milk

Garlic, onions

Cheese (e.g., Parmesan, Gruyère)

Trying to eat the tough skin – it's inedible and should be peeled or cut away.

Underestimating cooking time; dense squash like zapallo requires longer cooking than softer varieties.