As the weather cools down and fall begins, many of us turn to comforting, warm dishes that incorporate the season’s best ingredients. One such ingredient is calabaza squash, a sweet and nutty variety of winter squash that’s perfect for soups, stews, breads, and more. In this article, we’ll explore 18 delicious calabaza squash recipes that are sure to become new favorites in your household.
From savory main dishes like Calabaza Squash and Black Bean Enchiladas and Calabaza Squash Risotto with Parmesan and Sage, to sweet treats like Calabaza Squash Pancakes with Maple Syrup and Calabaza Squash Muffins with Pecan Streusel, we’ve got a recipe for every taste and occasion. And the best part? These recipes are all perfect for fall, incorporating seasonal ingredients like apples, cranberries, and sage to add depth and complexity to each dish.
In the following pages, we’ll dive into each of these 18 delicious calabaza squash recipes, providing step-by-step instructions and helpful tips to ensure your dishes turn out perfectly. So grab a cup of hot cider, get cozy, and let’s start cooking!
Roasted Calabaza Squash with Honey and Cinnamon
Roasted Calabaza Squash with Honey and Cinnamon Recipe
This recipe brings out the natural sweetness of calabaza squash by roasting it with a hint of honey and warm cinnamon. Perfect as a side dish or used in recipes like soups, salads, and breads.
Ingredients:
– 1 large calabaza squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1 tsp pure honey
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss the squash cubes with olive oil, cinnamon, and salt until coated.
3. Spread the squash mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 30-40 minutes or until the squash is tender and caramelized, flipping halfway through.
5. Remove from oven and drizzle with honey. Toss to coat.
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Creamy Calabaza Squash Soup with Coconut Milk
This recipe is a delicious and comforting twist on traditional squash soup, featuring the rich flavors of calabaza squash and coconut milk. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 large calabaza squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the calabaza squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 30-40 minutes or until tender.
5. Scoop out the flesh and blend with remaining ingredients in a blender or food processor.
6. Return the mixture to a pot and simmer for 10-15 minutes or until heated through.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Calabaza Squash and Black Bean Enchiladas
This recipe combines the natural sweetness of roasted calabaza squash with the bold flavors of black beans, onions, and spices, all wrapped up in a crispy tortilla. Perfect for a cozy dinner or as a flavorful addition to your next taco Tuesday.
Ingredients:
– 2 medium calabaza squash, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Salsa and sour cream for serving (optional)
Instructions:
1. Preheat oven to 400°F.
2. Roast the squash cubes with olive oil, cumin, paprika, salt, and pepper on a baking sheet for about 30 minutes, or until tender.
3. In a large skillet, cook the onion and garlic over medium heat until softened. Add the black beans and stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by spooning the squash mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Top with shredded cheese and bake at 375°F for about 15 minutes, or until cheese is melted and bubbly.
Cook Time: Approximately 45-50 minutes
Spiced Calabaza Squash Bread with Walnuts
Experience the comforting aroma of autumn with this moist and flavorful bread infused with the sweetness of roasted calabaza squash, warm spices, and crunchy walnuts.
Ingredients:
– 1 small calabaza squash (about 2 lbs)
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Roast the calabaza squash in the oven for about 45 minutes, or until tender.
3. Scoop out the flesh and mash it with sugar, melted butter, eggs, flour, baking powder, cinnamon, nutmeg, and salt.
4. Fold in chopped walnuts.
5. Pour the batter into the prepared loaf pan.
6. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
7. Let cool on a wire rack for 10 minutes before transferring to a plate.
Cooking Time: 1 hour 5 minutes
Calabaza Squash and Kale Salad with Tahini Dressing
This vibrant salad combines the natural sweetness of roasted calabaza squash with the earthy flavor of kale, all tied together by a creamy tahini dressing.
Ingredients:
– 1 medium calabaza squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the calabaza squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. Meanwhile, massage the kale with garlic, salt, and pepper to tenderize it.
5. In a blender or food processor, combine tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth.
6. Assemble the salad by combining roasted squash, massaged kale, and tahini dressing.
Cooking Time: 1 hour
Stuffed Calabaza Squash with Quinoa and Cranberries
This recipe combines the sweetness of roasted calabaza squash with the earthiness of quinoa, the tartness of cranberries, and a hint of spice. Perfect for a cozy fall evening or as a unique side dish.
Ingredients:
– 2 medium calabaza squashes (about 1 lb each)
– 1 cup cooked quinoa
– 1/4 cup chopped fresh cilantro
– 1/4 cup dried cranberries
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, chopped cilantro, dried cranberries, olive oil, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Place the stuffed squashes on a baking sheet lined with parchment paper.
6. Roast for 30-40 minutes or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Calabaza Squash and Chickpea Curry
This comforting curry combines the sweetness of roasted calabaza squash with the creaminess of chickpeas, all wrapped up in a flavorful blend of Indian spices. Perfect for a chilly evening or a satisfying lunch.
Ingredients:
– 1 medium calabaza squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, curry powder, and turmeric; cook for an additional minute.
3. Stir in chickpeas, roasted squash, and coconut milk. Bring to a simmer and cook for 10-15 minutes or until heated through.
4. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Calabaza Squash Risotto with Parmesan and Sage
This creamy risotto is a perfect representation of autumn’s flavors, combining roasted calabaza squash with nutty parmesan cheese and the earthy warmth of sage.
Ingredients:
– 1 medium calabaza squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Fresh sage leaves, chopped (about 2 tablespoons)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast calabaza squash for 45 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until translucent.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. If using wine, add after 3 cups of broth have been added.
7. Stir in butter, Parmesan cheese, and chopped sage.
8. Serve immediately, with roasted calabaza squash spooned over the top.
Cooking Time: Approximately 1 hour 15 minutes
Calabaza Squash Pancakes with Maple Syrup
Start your day off right with a delicious and nutritious breakfast featuring the sweet and nutty flavors of calabaza squash. These fluffy pancakes are infused with roasted calabaza puree, making them a perfect treat for chilly mornings.
Ingredients:
– 1 small calabaza squash (about 2 lbs), peeled and cubed
– 1/2 cup all-purpose flour
– 2 tbsp sugar
– 1/4 tsp salt
– 1/2 cup milk
– 1 large egg
– 2 tbsp melted butter
– Maple syrup, for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the calabaza squash cubes for 30 minutes, or until tender.
3. Scoop out the flesh and blend into a smooth puree.
4. In a bowl, whisk together flour, sugar, and salt.
5. In a separate bowl, combine milk, egg, and melted butter.
6. Add the roasted calabaza puree to the wet ingredients and stir until combined.
7. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
8. Cook pancakes on a non-stick skillet or griddle over medium heat for 2-3 minutes per side.
9. Serve warm with a drizzle of maple syrup.
Cooking Time: Approximately 20-25 minutes (depending on number of pancakes)
Grilled Calabaza Squash with Garlic and Herbs
Savor the sweet, nutty flavor of calabaza squash as it’s elevated by the richness of garlic and a hint of herbs. This simple yet flavorful recipe makes for a perfect side dish or light meal.
Ingredients:
– 1 medium calabaza squash (about 2 lbs), cut into 1-inch thick slices
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 2 tbsp chopped fresh oregano
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, olive oil, oregano, and thyme.
3. Brush both sides of the squash slices with the garlic-herb mixture.
4. Season with salt and pepper as desired.
5. Grill the squash for 3-4 minutes per side, or until tender and slightly charred.
6. Serve warm, garnished with additional oregano if desired.
Cooking Time: 12-15 minutes total
Calabaza Squash and Lentil Stew
This comforting stew is a perfect blend of sweet and savory flavors, with the added bonus of nutritious squash and lentils. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 medium calabaza squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add lentils, cumin, smoked paprika, and roasted squash to the pot. Pour in broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30-40 minutes or until lentils are tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: About 45-50 minutes
Calabaza Squash Muffins with Pecan Streusel
Experience the sweet and comforting flavors of fall with these moist and flavorful calabaza squash muffins topped with a crunchy pecan streusel. Perfect for a cozy morning or afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup cooked and mashed calabaza squash
– 1/2 cup milk
– Pecan streusel topping (see below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, mashed squash, and milk.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Top each muffin with pecan streusel topping (see below).
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Pecan Streusel Topping:
– 1/4 cup all-purpose flour
– 1/4 cup brown sugar
– 1/2 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 cup chopped pecans
– 2 tablespoons unsalted butter, melted
Combine dry ingredients and nuts in a small bowl. Add melted butter and stir until crumbly.
Calabaza Squash and Goat Cheese Tart
This sweet and savory tart combines the warmth of roasted calabaza squash with the creaminess of goat cheese, perfect for a fall or winter gathering.
Ingredients:
– 1 medium calabaza squash (about 2 lbs)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh cilantro
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and roast for 30-40 minutes, or until tender.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Arrange the roasted squash slices on one half of the pastry, leaving a 1-inch border.
5. Top with crumbled goat cheese and sprinkle with cilantro and honey.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with beaten egg and bake for 25-30 minutes, or until golden brown.
Cooking Time: About 45-50 minutes
Calabaza Squash and Sausage Stuffed Shells
Elevate your pasta game with this unique twist on classic stuffed shells, featuring roasted Calabaza squash and sweet Italian sausage. This flavorful fusion will become a new family favorite!
Ingredients:
– 12 jumbo pasta shells
– 1 medium Calabaza squash (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Roast the squash in a large bowl with olive oil, salt, and pepper for 30-40 minutes or until tender.
3. Cook pasta shells according to package instructions; set aside.
4. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon, until browned.
5. Add chopped onion and minced garlic; cook until translucent.
6. Stuff cooked shells with the sausage mixture, then top each shell with roasted squash, ricotta cheese, and shredded mozzarella.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Calabaza Squash and Apple Soup with Ginger
This comforting soup combines the sweetness of apples with the nutty flavor of calabaza squash, all infused with the spicy warmth of ginger. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium calabaza squash (about 2 lbs), peeled, seeded, and cubed
– 2 medium apples, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the squash, apples, and ginger in a little oil until tender.
2. Add the chicken broth and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the squash is very tender.
4. Use an immersion blender to puree the soup until smooth.
5. If desired, stir in heavy cream or half-and-half to add richness.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Calabaza Squash and Spinach Lasagna
A creative twist on traditional lasagna, this recipe combines the sweetness of roasted calabaza squash with the earthiness of spinach. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium calabaza squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 12 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the calabaza squash for 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a mixing bowl, combine ricotta cheese, spinach leaves, salt, and pepper.
5. Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
6. Add a layer of roasted squash, followed by a layer of spinach-ricotta mixture.
7. Repeat steps 5-6 two more times, finishing with a layer of mozzarella cheese and Parmesan cheese.
8. Bake for 30 minutes or until the cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Calabaza Squash and Corn Chowder
This hearty chowder combines the sweetness of roasted calabaza squash with the creaminess of corn, onions, and potatoes. Perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium calabaza squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup corn kernels
– 2 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon paprika
– Salt and pepper to taste
– 4-6 small potatoes, peeled and cubed (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the calabaza squash in half lengthwise and roast for 30 minutes, or until tender.
2. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add corn kernels, vegetable broth, heavy cream or half-and-half, paprika, salt, and pepper. Stir to combine.
4. Once the squash is cool enough to handle, scoop out the flesh and add it to the pot.
5. Simmer the chowder for 15-20 minutes or until the potatoes are tender (if using).
6. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Cooking Time: 45-50 minutes
Calabaza Squash and Chocolate Chip Cookies
This unique cookie recipe combines the natural sweetness of roasted calabaza squash with the richness of dark chocolate chips, creating a deliciously balanced flavor profile.
Ingredients:
– 1 medium calabaza squash (about 2 lbs), peeled and cubed
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup dark chocolate chips (at least 60% cocoa)
– Optional: chopped nuts or sea salt for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roast the squash cubes in the oven for 30-40 minutes, or until tender and caramelized.
3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
4. In a large bowl, cream together sugars, butter, eggs, and vanilla extract. Add the roasted squash and mix until well combined.
5. Gradually add the flour mixture to the wet ingredients and stir until just combined. Fold in chocolate chips.
6. Scoop tablespoon-sized balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Summary
Get ready to fall in love with the flavors of Calabaza squash! This season’s harvest brings us a bounty of delicious recipes that showcase its sweet and nutty goodness. From hearty stews and soups to creative breakfast and dessert options, we’ve got you covered. Try roasting it with honey and cinnamon, or blending it into a creamy soup with coconut milk. Or go savory with stuffed squash, enchiladas, or risotto. Whatever your taste buds desire, our 18 scrumptious Calabaza squash recipes have something for everyone.
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