Dulce de zapallo or caramelized squash in spiced syrup - Laylita's Recipes (2024)

FAQs

Do I need to peel calabaza squash? ›

For this recipe, I experimented by leaving the skin on half the slices as I roasted them. I didn't notice a difference in flavor once cooked, so if peeling uncooked, hard squash isn't appealing to you, simply roast with the skin on and remove it later with a knife or fork – it's a lot easier.

Calabaza squash has a yellow-orange flesh with a mildly sweet, nutty flavor, similar to that of butternut and acorn squash.

Castilla squash, also known as calabaza, is a type of winter squash that is popular in Mexican cuisine. It has a sweet and nutty flavor, and its flesh is dense and creamy when cooked.

Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to the West Indian pumpkin, a winter squash typically grown in the West Indies, tropical America, and the Philippines.

All squash skin is edible. However, in the same way you wouldn't eat a banana peel, edible doesn't necessarily mean you want to eat it. Some squash has thin skin that's tasty and tender, while others have a tough shell that even cooked is chewy and stringy.

Wash it thoroughly.

Yellow squash does not need to be peeled, because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or a potato.

Honeynut. Honeynut looks like a butternut, but has an even sweeter taste. One of the best tasting winter squash for seasonal soups, this honeyed variety is also delightful when roasted and mashed.

The following types of squash and gourds are only for decoration and should not be eaten: Angel Wing. Apple Gourd. Baby Bear.

Cinderella pumpkins are a large, flat member of the squash family (Cucurbitaceae) with a sweet, edible flesh that is useful for cooking and baking.

What kind of squash did Native Americans eat? ›

Many varieties of squash, another member of the “Three Sisters,” were grown by Native Americans, including acorn, zucchini, pumpkins and gourds.

This Mexican heirloom squash (also called calabacita) is firmer than other types of summer squash, but it's sweeter and more flavorful. They're usually shaped like paler green zucchini, although sometimes they're spherical.

Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.

Improved Eye Health

The vitamin C and beta-carotene found in squash may help to slow the progression of macular degeneration and reduce the chances of related vision loss. Foods rich in vitamin C can also help prevent cataracts.

It's also simple to make, even if you've never cooked Mexican squash before! (These are tender squash that don't need peeling – can I get a witness?) So let's get into this wholesome, vibrant recipe for Mexican calabacitas.

The Mexican squash is milder and sweeter than a zucchini and has a lighter green, speckled skin. Can you eat the skin on Mexican squash? Yes.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

“It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”