Dive into the cozy flavors of autumn with calabaza squash! This versatile gourd is the star of fall cooking, perfect for everything from creamy soups to hearty dinners. Whether you’re craving comfort food or quick seasonal favorites, we’ve gathered 18 delicious recipes to inspire your kitchen. Get ready to savor the best of the season—let’s explore these tasty ideas together!
Roasted Calabaza Squash with Honey and Cinnamon
Craving something cozy that fills your kitchen with the most incredible aroma? This roasted calabaza squash with honey and cinnamon is your answer. It’s a simple, hands-off dish that feels special enough for a holiday table but easy enough for any weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 1 medium calabaza squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons raw, unfiltered honey
– 1 1/2 teaspoons ground Saigon cinnamon
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter, cut into small cubes
Instructions
1. Preheat your oven to 425°F (218°C) and position a rack in the center.
2. In a large mixing bowl, combine the cubed calabaza squash and extra-virgin olive oil, tossing until the squash is evenly coated.
3. Add the raw, unfiltered honey, ground Saigon cinnamon, fine sea salt, and freshly cracked black pepper to the bowl.
4. Toss the mixture thoroughly until every piece of squash is glazed with the honey and spice blend.
5. Transfer the seasoned squash to a large, rimmed baking sheet, arranging the pieces in a single, even layer without overcrowding.
6. Dot the top of the squash evenly with the small cubes of unsalted butter.
7. Place the baking sheet in the preheated oven and roast for 20 minutes.
8. After 20 minutes, remove the baking sheet from the oven. Using a spatula, carefully flip each piece of squash to ensure even caramelization.
9. Return the baking sheet to the oven and continue roasting for another 15 to 20 minutes, or until the squash is fork-tender and the edges are deeply caramelized and slightly crisp.
10. Remove the baking sheet from the oven and let the squash rest for 5 minutes before serving to allow the flavors to settle.
Just out of the oven, the squash offers a wonderful contrast: creamy, tender interiors and sticky, caramelized exteriors with a warm, spiced sweetness. For a creative twist, crumble some goat cheese over the top or serve it alongside seared pork chops for a complete meal.
Creamy Calabaza Squash Soup with Coconut Milk
A cozy, velvety soup that’s perfect for chilly evenings—this creamy calabaza squash soup gets its rich, silky texture from coconut milk and a touch of warming spices. You’ll love how simple it is to make, and it’s naturally vegan, gluten-free, and packed with comforting flavor. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium calabaza squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– ½ teaspoon ground coriander
– ¼ teaspoon ground cinnamon
– 4 cups low-sodium vegetable broth
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon freshly squeezed lime juice
– Fine sea salt, to taste
– Freshly ground black pepper, to taste
– 2 tablespoons chopped fresh cilantro, for garnish
– 2 tablespoons toasted pumpkin seeds, for garnish
Instructions
1. Preheat a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes.
2. Add the extra-virgin olive oil and swirl to coat the bottom of the pot.
3. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, about 5–7 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Add the ground cumin, ground coriander, and ground cinnamon, toasting the spices with the onion mixture for 1 minute to bloom their flavors.
6. Tip: Blooming spices in oil enhances their aroma and depth—don’t skip this step!
7. Add the cubed calabaza squash to the pot and stir to coat with the spiced onion mixture.
8. Pour in the low-sodium vegetable broth, ensuring the squash is fully submerged.
9. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer.
10. Cover the pot and simmer until the squash is fork-tender, about 20–25 minutes.
11. Tip: Check tenderness by piercing a squash cube with a fork; it should slide in easily without resistance.
12. Remove the pot from the heat and let it cool slightly, about 5 minutes.
13. Using an immersion blender, purée the soup directly in the pot until completely smooth and velvety, about 2–3 minutes.
14. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
15. Tip: For an extra-silky texture, strain the puréed soup through a fine-mesh sieve to remove any fibrous bits.
16. Stir in the full-fat coconut milk and freshly squeezed lime juice until fully incorporated.
17. Season the soup with fine sea salt and freshly ground black pepper to taste, starting with ½ teaspoon salt and adjusting as needed.
18. Reheat the soup over low heat until warmed through, about 3–5 minutes, stirring occasionally.
19. Ladle the soup into bowls and garnish each serving with chopped fresh cilantro and toasted pumpkin seeds.
20. With its velvety, luxurious texture and a balance of sweet squash, aromatic spices, and creamy coconut, this soup feels like a warm hug in a bowl. Try swirling in a dollop of coconut yogurt or topping it with crispy fried shallots for an extra layer of flavor and crunch—it’s versatile enough for a simple weeknight dinner or an elegant starter at your next gathering.
Calabaza Squash and Black Bean Enchiladas
Finally, a cozy vegetarian enchilada that’s packed with flavor and perfect for a weeknight dinner or a festive gathering. You’ll love the sweet, tender calabaza squash paired with hearty black beans, all wrapped in warm tortillas and smothered in a rich, smoky sauce. It’s a satisfying meal that comes together without too much fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium calabaza squash, peeled, seeded, and diced into ½-inch cubes (about 4 cups)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup shredded Monterey Jack cheese
– 12 (6-inch) corn tortillas
– 2 cups enchilada sauce (store-bought or homemade)
– ¼ cup chopped fresh cilantro, for garnish
– ½ cup crumbled queso fresco, for serving
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the diced calabaza squash and cook, stirring occasionally, until it begins to soften and brown slightly, about 8-10 minutes.
4. Add the finely diced yellow onion and minced garlic to the skillet, cooking until fragrant and translucent, about 5 minutes.
5. Stir in the ground cumin, smoked paprika, fine sea salt, and freshly ground black pepper, toasting the spices for 30 seconds to release their aromas.
6. Fold in the drained and rinsed black beans, heating through for 2-3 minutes, then remove the skillet from the heat.
7. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them briefly in a dry skillet—this prevents cracking when rolling.
8. Spoon about ⅓ cup of the squash and bean mixture onto each tortilla, top with a sprinkle of shredded Monterey Jack cheese, and roll tightly.
9. Place the rolled enchiladas seam-side down in the prepared baking dish, packing them snugly in a single layer.
10. Pour the enchilada sauce evenly over the top, ensuring all tortillas are coated to prevent drying out during baking.
11. Sprinkle the remaining shredded Monterey Jack cheese over the sauce.
12. Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.
13. Let the enchiladas rest for 5 minutes after baking to set the filling for easier serving.
14. Garnish with chopped fresh cilantro and crumbled queso fresco just before serving.
Zesty and comforting, these enchiladas offer a delightful contrast of creamy squash and firm beans, wrapped in soft tortillas with a tangy, smoky sauce. The melted cheeses add a gooey richness, while the fresh cilantro brightens each bite. Try serving them with a side of lime-spiked avocado crema or a crisp green salad for a complete, vibrant meal.
Spiced Calabaza Squash Bread with Walnuts
Let’s be honest—you’ve probably got some leftover squash from holiday meals. Luckily, this spiced calabaza squash bread turns that humble ingredient into a moist, warmly spiced loaf studded with crunchy walnuts. It’s the perfect cozy treat for a chilly December afternoon.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 65 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 1 cup roasted calabaza squash purée
- 2 large pasture-raised eggs, lightly beaten
- ½ cup clarified butter, melted and cooled slightly
- ¾ cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- ¾ cup toasted walnuts, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, freshly grated nutmeg, and ground cloves until fully combined.
- In a large mixing bowl, combine the roasted calabaza squash purée, lightly beaten pasture-raised eggs, melted clarified butter, packed light brown sugar, and pure vanilla extract, whisking vigorously until smooth and emulsified.
- Tip: For the best texture, ensure all wet ingredients are at room temperature before mixing to prevent the batter from seizing.
- Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing just until no streaks of flour remain to avoid overworking the batter.
- Gently fold in the roughly chopped toasted walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and use a spatula to smooth the top into an even layer.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Tip: Rotate the loaf pan halfway through baking to ensure even browning, especially if your oven has hot spots.
- Remove the pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes to set.
- Carefully lift the bread out of the pan using the parchment paper and transfer it directly to the wire rack to cool completely, about 1 hour.
- Tip: For clean slices, use a serrated knife and wipe it clean between cuts to prevent tearing the tender crumb.
Cooled completely, this bread boasts a dense, moist crumb infused with the earthy sweetness of squash and warm spices. Each slice reveals a delightful crunch from the walnuts, making it ideal for breakfast or an afternoon snack with a dollop of whipped cream cheese.
Calabaza Squash and Kale Salad with Tahini Dressing
Zesty winter produce gets a fresh makeover in this hearty salad that’s perfect for cozy evenings. You’ll love how the sweet roasted squash pairs with earthy kale and a creamy tahini dressing—it’s a vibrant, satisfying dish that comes together easily. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium Calabaza squash, peeled, seeded, and cut into 1-inch cubes
– 4 cups lacinato kale, stems removed and leaves torn into bite-sized pieces
– 1/4 cup extra-virgin olive oil, divided
– 1/2 teaspoon fine sea salt, divided
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup hulled tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon pure maple syrup
– 1 clove garlic, minced
– 2–3 tablespoons ice water, as needed
– 1/4 cup toasted pepitas
– 2 ounces crumbled feta cheese
Instructions
1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. In a large bowl, toss the Calabaza squash cubes with 2 tablespoons of extra-virgin olive oil, 1/4 teaspoon of fine sea salt, and the freshly cracked black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until the edges are caramelized and a fork pierces the cubes easily.
4. While the squash roasts, place the torn lacinato kale in a large salad bowl. Drizzle with the remaining 2 tablespoons of extra-virgin olive oil and the remaining 1/4 teaspoon of fine sea salt.
5. Massage the kale vigorously with your hands for 2–3 minutes until the leaves darken in color and soften slightly, which helps tenderize them and reduce bitterness.
6. In a small bowl, whisk together the hulled tahini, freshly squeezed lemon juice, pure maple syrup, and minced garlic until smooth and creamy.
7. Gradually add ice water, 1 tablespoon at a time, while whisking continuously until the dressing reaches a pourable consistency—this prevents it from seizing and ensures a silky texture.
8. Once the squash is done roasting, remove it from the oven and let it cool for 5 minutes to prevent wilting the kale.
9. Add the slightly cooled roasted squash to the bowl with the massaged kale.
10. Pour the tahini dressing over the salad and toss gently to combine all ingredients evenly.
11. Garnish the salad with toasted pepitas and crumbled feta cheese just before serving to maintain their crunch and freshness.
The roasted squash adds a tender, caramelized sweetness that contrasts beautifully with the hearty kale and creamy dressing. For a creative twist, serve it warm with grilled chicken or as a side to a hearty soup—the textures and flavors make it versatile enough for any meal.
Stuffed Calabaza Squash with Quinoa and Cranberries
Crisp fall evenings call for cozy, colorful meals that warm you right up. This stuffed calabaza squash brings together nutty quinoa, tart cranberries, and savory herbs for a dish that’s as beautiful as it is delicious—perfect for a simple weeknight dinner or a festive holiday side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 medium calabaza squashes, halved and seeded
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1/2 cup dried cranberries
– 1/4 cup toasted pine nuts
– 2 tbsp extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves
– 1/2 tsp ground cumin
– 1/4 tsp smoked paprika
– Sea salt and freshly ground black pepper
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 400°F (204°C).
2. Place the squash halves cut-side up on a parchment-lined baking sheet.
3. Brush the cut surfaces with 1 tablespoon of the extra-virgin olive oil and season generously with sea salt and black pepper.
4. Roast the squash for 25 minutes, until the flesh is just tender when pierced with a fork.
5. While the squash roasts, heat the remaining 1 tablespoon of extra-virgin olive oil in a medium saucepan over medium heat.
6. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and soft.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the rinsed quinoa to the saucepan and toast for 2 minutes, stirring constantly, to enhance its nutty flavor.
9. Pour in the vegetable broth and bring to a boil.
10. Reduce the heat to low, cover, and simmer for 15 minutes, until the quinoa has absorbed all the liquid and is fluffy.
11. Remove the saucepan from the heat and fluff the quinoa with a fork.
12. Fold in the dried cranberries, toasted pine nuts, fresh thyme leaves, ground cumin, smoked paprika, and melted unsalted butter.
13. Season the quinoa mixture with sea salt and freshly ground black pepper to your preference.
14. Remove the roasted squash from the oven and carefully fill each half with the quinoa stuffing, mounding it slightly.
15. Return the stuffed squash to the oven and bake for an additional 10 minutes, until the stuffing is heated through and the squash edges are lightly caramelized.
16. Let the stuffed squash rest for 5 minutes before serving to allow the flavors to meld.
Here, the tender, slightly sweet squash contrasts beautifully with the fluffy quinoa and pops of tart cranberry. For a festive touch, garnish with extra thyme sprigs or a drizzle of balsamic reduction just before serving.
Calabaza Squash and Chickpea Curry
Mmm, picture this: a cozy evening where you crave something hearty yet healthy, and your kitchen fills with the warm, inviting aromas of spices and squash. This Calabaza Squash and Chickpea Curry is exactly that—a one-pot wonder that’s as comforting as it is vibrant, perfect for a busy weeknight or a lazy weekend. You’ll love how the creamy squash melds with the chickpeas and spices, creating a dish that feels both nourishing and indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon ground turmeric
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper
– 1 medium Calabaza squash, peeled, seeded, and cut into 1-inch cubes
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1/2 cup fresh cilantro leaves, chopped
– 1 tablespoon freshly squeezed lime juice
– Kosher salt, to taste
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion and sauté, stirring occasionally, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
4. Sprinkle in the ground turmeric, ground cumin, ground coriander, and cayenne pepper, toasting the spices while stirring constantly for 30 seconds to release their oils.
5. Tip: Toasting the spices briefly enhances their depth and prevents a raw flavor in the final dish.
6. Add the cubed Calabaza squash and toss to coat evenly with the spice mixture.
7. Pour in the drained chickpeas, full-fat coconut milk, and vegetable broth, stirring to combine.
8. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer until the squash is tender when pierced with a fork, 20–25 minutes.
9. Tip: For a thicker curry, remove the lid during the last 5 minutes of simmering to allow some liquid to evaporate.
10. Stir in the chopped cilantro leaves and freshly squeezed lime juice, then season with kosher salt to your preference.
11. Tip: Add the lime juice just before serving to preserve its bright, acidic note, which balances the richness of the coconut milk.
12. Ladle the curry into bowls while hot.
Enjoy the velvety texture of the squash against the firm chickpeas, with a subtle heat from the cayenne that lingers pleasantly. For a creative twist, serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last bit of the aromatic sauce—it’s a dish that’s sure to become a staple in your rotation.
Calabaza Squash Risotto with Parmesan and Sage
Holiday cooking just got cozier with this creamy risotto that transforms humble squash into something special. You’ll love how the sweet calabaza melds with savory Parmesan and earthy sage—it’s comfort food that feels a little fancy but totally doable on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium calabaza squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
– 2 tbsp clarified butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1½ cups Arborio rice
– ½ cup dry white wine
– 4 cups low-sodium vegetable broth, warmed
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp unsalted butter, chilled and cubed
– 8 fresh sage leaves
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the calabaza cubes with 1 tbsp clarified butter, ½ tsp salt, and ¼ tsp pepper on the baking sheet.
3. Roast the squash for 20–25 minutes until tender and lightly caramelized at the edges.
4. While the squash roasts, heat the remaining 1 tbsp clarified butter in a large Dutch oven over medium heat.
5. Sauté the diced onion for 5–7 minutes until translucent and soft.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the Arborio rice and toast for 2 minutes, coating each grain in the butter.
8. Pour in the white wine and simmer, stirring constantly, until the liquid is fully absorbed.
9. Add 1 cup of warm vegetable broth to the rice, stirring frequently until absorbed.
10. Repeat adding broth in ½-cup increments, stirring after each addition until absorbed, for about 20–25 minutes total.
11. Fold in the roasted calabaza squash during the last 5 minutes of cooking.
12. Remove the risotto from heat and stir in the grated Parmigiano-Reggiano and chilled butter cubes until melted and creamy.
13. In a small skillet, fry the fresh sage leaves in 1 tsp clarified butter over medium heat for 30–45 seconds until crisp.
14. Season the risotto with additional salt and pepper if needed.
15. Garnish with the crispy sage leaves before serving.
Mouthwateringly creamy with a subtle sweetness from the roasted squash, this risotto has a luxurious texture that clings to your spoon. The crispy sage adds a wonderful aromatic crunch against the velvety rice. Try serving it alongside a simple arugula salad or as an elegant main course topped with seared scallops for a restaurant-worthy meal at home.
Calabaza Squash Pancakes with Maple Syrup
Savor the cozy flavors of fall with these golden pancakes that turn humble squash into a breakfast treat. You’ll love how the natural sweetness of calabaza pairs with maple syrup—it’s like autumn on a plate, perfect for lazy weekend mornings or holiday brunches.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup roasted calabaza squash purée, cooled to room temperature
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– 2 pasture-raised eggs, lightly beaten
– ¾ cup whole milk
– 2 tablespoons pure maple syrup
– 2 tablespoons clarified butter, plus more for cooking
– Pure maple syrup, for serving
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and fine sea salt until fully combined.
2. In a separate bowl, combine the roasted calabaza squash purée, lightly beaten pasture-raised eggs, whole milk, pure maple syrup, and clarified butter, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated—do not overmix to avoid tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. For each pancake, ladle ¼ cup of batter onto the hot surface, cooking until bubbles form on the surface and edges appear set, about 2–3 minutes.
6. Flip each pancake carefully using a spatula and cook until golden brown and cooked through, about 1–2 minutes more.
7. Transfer cooked pancakes to a warm plate, repeating with remaining batter and greasing the skillet as needed to prevent sticking.
8. Serve immediately, drizzled generously with pure maple syrup.
Velvety and moist from the squash purée, these pancakes have a tender crumb with subtle spice notes. Their rich, caramelized edges pair beautifully with extra maple syrup, or try them with a dollop of whipped cream and toasted pecans for a festive twist.
Grilled Calabaza Squash with Garlic and Herbs
Here’s a simple grilled squash that feels fancy but comes together easily. You’ll love how the garlic and herbs caramelize on the grill, making it a perfect side for any summer meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large calabaza squash (about 2 lbs), peeled, seeded, and cut into 1-inch thick half-moons
– 3 tablespoons extra-virgin olive oil
– 4 cloves garlic, finely minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat a gas or charcoal grill to medium-high heat (400°F).
2. In a large mixing bowl, combine the extra-virgin olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper.
3. Add the calabaza squash half-moons to the bowl and toss thoroughly until each piece is evenly coated with the herb mixture.
4. Place the squash pieces directly on the preheated grill grates in a single layer, ensuring they are not overcrowded.
5. Grill for 6-8 minutes per side, or until deep grill marks form and the squash is tender when pierced with a fork. Tip: Avoid moving the squash too early to achieve those perfect char lines.
6. While the squash grills, melt the unsalted butter in a small saucepan over low heat or in the microwave until just liquid.
7. Once the squash is grilled on both sides, transfer it to a serving platter using tongs.
8. Drizzle the melted butter evenly over the hot grilled squash. Tip: The residual heat will help the butter soak in and enhance the flavors.
9. Let the squash rest for 2-3 minutes before serving to allow the butter and herbs to meld. Tip: For extra flavor, sprinkle with a pinch of flaky sea salt just before serving.
Each bite offers a tender, creamy interior with a smoky, charred exterior that’s rich from the garlic and herbs. Try serving it alongside grilled meats or crumbling some feta cheese on top for a tangy contrast.
Calabaza Squash and Lentil Stew
Wondering what to make with that beautiful calabaza squash sitting on your counter? This hearty stew combines its sweet, nutty flavor with earthy lentils for a cozy meal that’s both nourishing and deeply satisfying. You’ll love how the spices meld together as it simmers.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups low-sodium vegetable broth
– 1 cup dried brown lentils, rinsed
– 1 medium calabaza squash, peeled, seeded, and cut into 1-inch cubes
– 1/2 cup full-fat coconut milk
– 1/4 cup fresh cilantro, chopped
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the tomato paste, ground cumin, and smoked paprika, and cook, stirring constantly, for 1 minute to toast the spices.
5. Pour in the low-sodium vegetable broth and bring to a gentle boil over high heat.
6. Add the rinsed dried brown lentils, reduce heat to low, cover, and simmer for 20 minutes.
7. Stir in the cubed calabaza squash, cover, and continue simmering until the squash is fork-tender and the lentils are fully cooked, 15–20 minutes.
8. Pour in the full-fat coconut milk and simmer, uncovered, for 5 minutes to allow the stew to thicken slightly.
9. Remove from heat and stir in the chopped fresh cilantro.
10. Season with kosher salt and freshly ground black pepper to taste.
This stew develops a wonderfully creamy texture from the coconut milk, with the squash softening into tender bites that contrast the hearty lentils. The smoky paprika and cumin add a warm, aromatic depth that makes it perfect for chilly evenings. Try serving it over a bed of fluffy quinoa or with a side of crusty bread for dipping—it’s a meal that feels both rustic and refined.
Calabaza Squash Muffins with Pecan Streusel
Gather around, friends—these calabaza squash muffins with pecan streusel are the cozy, spiced treat you didn’t know you needed. They’re perfect for chilly mornings or a sweet afternoon pick-me-up, and that crunchy streusel topping makes them irresistible.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups roasted calabaza squash purée, cooled to room temperature
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– ½ cup dark brown sugar, packed
– ½ cup clarified butter, melted and cooled slightly
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon fine sea salt
– ¾ cup chopped pecans, divided
– ¼ cup all-purpose flour (for streusel)
– ¼ cup dark brown sugar, packed (for streusel)
– 2 tablespoons clarified butter, chilled and cubed (for streusel)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, ½ cup dark brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and fine sea salt until fully combined.
3. In a separate bowl, combine the roasted calabaza squash purée, melted clarified butter, lightly beaten pasture-raised eggs, and pure vanilla extract, stirring until smooth.
4. Tip: Fold the wet ingredients into the dry ingredients gently to avoid overmixing, which can lead to dense muffins.
5. Add ½ cup of the chopped pecans to the batter and fold just until incorporated.
6. In a small bowl, make the streusel by mixing ¼ cup all-purpose flour, ¼ cup dark brown sugar, chilled cubed clarified butter, and the remaining ¼ cup chopped pecans with your fingers until crumbly.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Sprinkle the streusel mixture generously over the top of each muffin.
9. Tip: For even baking, rotate the muffin tin halfway through the cooking time.
10. Bake at 375°F for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
11. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
12. Tip: Allow the muffins to cool completely on the rack to set the texture and prevent sogginess.
As you bite in, you’ll notice the tender, moist crumb infused with warm spices, balanced by that buttery, crunchy pecan streusel. Serve them warm with a dollop of whipped cream or alongside a hot cup of coffee for a truly comforting treat.
Calabaza Squash and Goat Cheese Tart
Crisp fall afternoons call for something special to share with friends, and this savory tart delivers. You’ll love how the sweet roasted squash balances the tangy goat cheese, all nestled in a buttery crust. It’s impressive enough for a holiday table but simple enough for a cozy weeknight.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed
– 1 medium Calabaza squash, peeled and thinly sliced into 1/8-inch rounds
– 2 tablespoons extra-virgin olive oil
– 4 ounces fresh goat cheese, crumbled
– 1/4 cup heavy cream
– 2 pasture-raised eggs, lightly beaten
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon clarified butter, melted
Instructions
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and arrange the Calabaza squash slices in a single layer.
3. Drizzle the squash with extra-virgin olive oil and season with 1/4 teaspoon of fine sea salt and 1/8 teaspoon of freshly ground black pepper.
4. Roast the squash for 15-18 minutes until the edges are lightly caramelized and tender when pierced with a fork.
5. While the squash roasts, roll out the thawed puff pastry on a lightly floured surface to a 10×14-inch rectangle.
6. Transfer the pastry to a separate parchment-lined baking sheet and prick the entire surface with a fork to prevent puffing.
7. In a medium bowl, whisk together the crumbled goat cheese, heavy cream, lightly beaten pasture-raised eggs, fresh thyme leaves, remaining 1/4 teaspoon fine sea salt, and remaining 1/8 teaspoon freshly ground black pepper until smooth.
8. Spread the goat cheese mixture evenly over the puff pastry, leaving a 1-inch border around all edges.
9. Arrange the roasted Calabaza squash slices in overlapping rows over the cheese mixture.
10. Brush the exposed pastry edges with melted clarified butter for a golden finish.
11. Bake at 400°F for 25-28 minutes until the crust is deeply golden and the filling is set with no liquid jiggle in the center.
12. Let the tart cool on the baking sheet for 10 minutes before slicing.
Flaky pastry shatters to reveal a creamy, herb-specked filling with sweet roasted squash ribbons. The clarified butter creates an exceptionally crisp crust that contrasts beautifully with the soft interior. Serve warm slices alongside a bitter greens salad dressed with lemon vinaigrette to cut through the richness.
Calabaza Squash and Sausage Stuffed Shells
Let’s be real—sometimes you just need a cozy, satisfying meal that feels like a hug. This Calabaza squash and sausage stuffed shells recipe is exactly that, with a sweet-savory filling tucked into tender pasta shells under a blanket of melted cheese. It’s perfect for a family dinner or meal prep that actually excites you.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb jumbo pasta shells
– 2 tbsp extra-virgin olive oil
– 1 lb Italian sausage, casings removed
– 1 medium Calabaza squash, peeled, seeded, and diced into ½-inch cubes (about 3 cups)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– 1 (15 oz) container whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ½ cup grated Parmigiano-Reggiano cheese
– ¼ cup fresh parsley, finely chopped
– 2 cups marinara sauce
– 2 cups low-moisture mozzarella cheese, shredded
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the jumbo pasta shells and cook for 9 minutes, until al dente (they should be pliable but still firm).
4. Drain the shells in a colander and rinse briefly under cool water to stop the cooking process; set aside.
5. Heat the extra-virgin olive oil in a large skillet over medium-high heat.
6. Add the Italian sausage and cook for 5–7 minutes, breaking it into small crumbles with a wooden spoon until browned.
7. Transfer the cooked sausage to a bowl using a slotted spoon, leaving the rendered fat in the skillet.
8. Add the diced Calabaza squash to the skillet and cook for 8–10 minutes, stirring occasionally, until tender and lightly caramelized.
9. Stir in the finely diced yellow onion and cook for 4–5 minutes until translucent.
10. Add the minced garlic, dried oregano, and crushed red pepper flakes; cook for 1 minute until fragrant.
11. Return the cooked sausage to the skillet, season with kosher salt and freshly ground black pepper, and mix thoroughly; remove from heat.
12. In a large mixing bowl, combine the whole-milk ricotta cheese, lightly beaten pasture-raised egg, grated Parmigiano-Reggiano, and finely chopped fresh parsley.
13. Fold the sausage-squash mixture into the ricotta mixture until evenly incorporated.
14. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
15. Fill each cooked pasta shell generously with the filling using a spoon or piping bag for neatness.
16. Arrange the stuffed shells in a single layer in the baking dish.
17. Top with the remaining 1 cup of marinara sauce, spreading it evenly.
18. Sprinkle the shredded low-moisture mozzarella cheese over the top.
19. Cover the dish tightly with aluminum foil and bake for 25 minutes.
20. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
21. Let the dish rest for 10 minutes before serving to allow the filling to set.
During this rest, the flavors meld beautifully, with the creamy ricotta balancing the savory sausage and sweet squash. Each bite offers a tender shell giving way to a rich, textured filling—try serving it with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness.
Calabaza Squash and Apple Soup with Ginger
You know those cozy fall days when you want something warm and comforting? This soup blends sweet squash, tart apples, and spicy ginger into a velvety bowl of goodness. It’s the perfect way to use up seasonal produce and feels like a hug from the inside.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 large Calabaza squash, peeled, seeded, and cubed (about 4 cups)
– 2 medium Granny Smith apples, peeled, cored, and chopped
– 1 medium yellow onion, finely diced
– 2 tablespoons clarified butter
– 1 tablespoon freshly grated ginger
– 4 cups low-sodium vegetable broth
– ½ cup heavy cream
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons extra-virgin olive oil, for garnish
– 2 tablespoons toasted pumpkin seeds, for garnish
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté, stirring frequently, until translucent and fragrant, about 5 minutes.
3. Stir in the grated ginger and cook for 1 minute to release its aromatic oils.
4. Add the cubed Calabaza squash and chopped apples to the pot, tossing to coat in the butter and aromatics.
5. Pour in the vegetable broth, ensuring it just covers the vegetables; bring to a gentle boil.
6. Reduce the heat to low, cover, and simmer until the squash is fork-tender, about 25 minutes.
7. Carefully transfer the mixture to a high-speed blender and purée until completely smooth, about 2 minutes.
8. Return the puréed soup to the pot over low heat and stir in the heavy cream, kosher salt, and black pepper.
9. Heat the soup gently for 5 minutes, stirring occasionally, until warmed through; do not boil to prevent curdling.
10. Ladle the soup into bowls and drizzle each serving with extra-virgin olive oil and a sprinkle of toasted pumpkin seeds.
This soup has a luxuriously smooth texture with a balanced sweetness from the squash and apples, punctuated by the warm kick of ginger. Try serving it with a crusty sourdough loaf for dipping, or swirl in a spoonful of crème fraîche for extra richness.
Calabaza Squash and Spinach Lasagna
Kick off your holiday cooking with this cozy, veggie-packed twist on a classic comfort dish. You’ll love how the sweet roasted squash and earthy spinach come together between those tender pasta layers. It’s perfect for feeding a crowd or enjoying as leftovers all week long.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 pounds Calabaza squash, peeled, seeded, and cut into 1-inch cubes
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper, divided
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 10 ounces fresh spinach leaves
– 15 ounces whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– 24 ounces marinara sauce
– 12 no-boil lasagna noodles
– 8 ounces low-moisture whole-milk mozzarella cheese, shredded
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed Calabaza squash with 1 tablespoon of the extra-virgin olive oil, ½ teaspoon of the kosher salt, and ¼ teaspoon of the freshly ground black pepper on a rimmed baking sheet.
3. Roast the squash for 25-30 minutes, until the cubes are fork-tender and lightly caramelized at the edges. Tip: Roasting the squash concentrates its sweetness far better than boiling or steaming.
4. While the squash roasts, heat the remaining 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat.
5. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.
6. Add the minced garlic cloves and cook for 1 more minute, just until fragrant.
7. Add the fresh spinach leaves to the skillet and cook, stirring constantly, for 2-3 minutes until completely wilted. Transfer this spinach mixture to a colander to drain any excess liquid.
8. In a medium bowl, combine the whole-milk ricotta cheese, the lightly beaten pasture-raised egg, the freshly grated Parmigiano-Reggiano, the remaining ½ teaspoon of kosher salt, the remaining ¼ teaspoon of freshly ground black pepper, and the freshly grated nutmeg. Mix until fully incorporated.
9. Reduce the oven temperature to 375°F (190°C).
10. Spread ½ cup of the marinara sauce evenly across the bottom of a 9×13-inch baking dish.
11. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
12. Spread half of the ricotta cheese mixture evenly over the noodles.
13. Scatter half of the roasted Calabaza squash and half of the wilted spinach mixture over the ricotta layer.
14. Spoon 1 cup of the marinara sauce over the vegetable layer.
15. Repeat the layers: 4 more noodles, the remaining ricotta mixture, the remaining squash and spinach, and another 1 cup of marinara sauce.
16. Top with a final layer of the remaining 4 no-boil lasagna noodles.
17. Spread the remaining marinara sauce over the top noodle layer.
18. Sprinkle the shredded low-moisture whole-milk mozzarella cheese evenly over the entire surface. Tip: Shredding your own cheese from a block melts more smoothly and creates a better texture than pre-shredded cheese.
19. Cover the baking dish tightly with aluminum foil.
20. Bake at 375°F (190°C) for 30 minutes.
21. Carefully remove the foil and continue baking, uncovered, for 15-20 minutes, until the cheese is golden brown and bubbly and the edges are crisp. Tip: Let the lasagna rest for 15 minutes after baking; this allows the layers to set for cleaner slices.
22. Remove from the oven and let rest for 15 minutes before serving.
Vibrant and satisfying, this lasagna delivers a wonderful contrast of creamy ricotta, sweet roasted squash, and savory marinara. The no-boil noodles become perfectly tender, absorbing the rich flavors while holding the hearty layers together. For a beautiful presentation, garnish each plate with a fresh basil leaf and a drizzle of high-quality extra-virgin olive oil just before serving.
Calabaza Squash and Corn Chowder
Mmm, picture this: a cozy bowl of creamy chowder that’s both comforting and a little bit special. You’ve got sweet corn and earthy calabaza squash coming together in a velvety broth that’s perfect for a chilly evening. It’s the kind of meal that feels like a warm hug from the inside out.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 medium calabaza squash (about 2 lbs), peeled, seeded, and cut into ½-inch cubes
– 4 cups fresh corn kernels (from about 6 ears)
– 4 cups low-sodium vegetable stock
– 1 cup heavy cream
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– Kosher salt and freshly ground black pepper
– 2 tablespoons chopped fresh chives, for garnish
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat and add the clarified butter.
2. Once the butter is shimmering, add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 5-7 minutes.
3. Add the minced garlic and cook for 1 minute, just until fragrant, being careful not to let it burn.
4. Tip: For deeper flavor, let the onions cook until they just begin to take on a golden color at the edges.
5. Add the cubed calabaza squash and fresh corn kernels to the pot, stirring to coat them in the butter and aromatics.
6. Pour in the low-sodium vegetable stock and bring the mixture to a gentle boil over medium-high heat.
7. Reduce the heat to maintain a steady simmer, cover the pot, and cook until the squash is fork-tender, about 20-25 minutes.
8. Tip: Check the squash at the 20-minute mark; it should pierce easily with a fork but not be mushy.
9. Carefully transfer about half of the soup mixture to a blender and purée until completely smooth, about 1 minute.
10. Tip: For safety, allow the soup to cool slightly before blending, and hold the lid firmly with a towel to prevent steam pressure from blowing it off.
11. Return the puréed soup to the pot with the remaining chunky mixture.
12. Stir in the heavy cream, fresh thyme leaves, and smoked paprika.
13. Season the chowder with kosher salt and freshly ground black pepper, starting with 1 teaspoon of salt and ¼ teaspoon of pepper, then simmer for an additional 5 minutes to let the flavors meld.
14. Taste and adjust the seasoning with more salt or pepper if needed, aiming for a balanced, savory-sweet profile.
15. Ladle the hot chowder into bowls and garnish each serving with the chopped fresh chives.
Rich and velvety from the puréed squash, this chowder has a wonderful textural contrast with the whole corn kernels. The smoked paprika adds a subtle, smoky depth that complements the natural sweetness beautifully. Try serving it in a hollowed-out bread bowl for a fun, edible presentation that soaks up every last drop.
Calabaza Squash and Chocolate Chip Cookies
Aren’t you tired of the same old chocolate chip cookies? Let’s mix things up with a cozy, seasonal twist that’ll make your kitchen smell like autumn magic. You’re about to bake a batch of cookies that are soft, subtly sweet, and packed with a secret veggie ingredient that makes them extra special.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup pureed calabaza squash, roasted and cooled
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup light brown sugar, firmly packed
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 2½ cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and firmly packed light brown sugar together with an electric mixer on medium speed for 3 minutes, until light and fluffy.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, and mix on low speed just until combined, about 30 seconds.
4. Gently fold in the pureed calabaza squash with a rubber spatula until the mixture is uniform in color.
5. In a separate medium bowl, whisk together the spooned and leveled all-purpose flour, baking soda, fine sea salt, ground cinnamon, and ground nutmeg.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated and no dry streaks remain.
7. Using the rubber spatula, fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look just set.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
11. Repeat the scooping and baking process with the remaining dough.
Just out of the oven, these cookies have a wonderfully soft, cake-like texture with a hint of warm spice. The calabaza squash keeps them incredibly moist, while the chocolate chips provide little pockets of rich, melty goodness. For a fun twist, serve them slightly warm with a scoop of vanilla bean ice cream for an autumnal ice cream sandwich, or crumble them over your morning yogurt.
Summary
My friends, this collection of 18 delicious calabaza squash recipes is your ultimate toolkit for embracing the cozy flavors of fall. From savory soups to sweet treats, there’s something here to warm every heart and home. I’d love for you to try a recipe, leave a comment telling me your favorite, and share this roundup on Pinterest to spread the autumn joy!
