I bought a slice of pumpkin from the supermarket, what can I do with it?

Question

It's a variety of pumpkin grown in Latin American countries, and probably elsewhere too, called a calabaza. I bought it because it looked intriguing in it's bright yellowness, and I also figure it's probably low calorie, low fat, and full of certain nutrients. Ok, but does it taste good?? Whats a good method for a novice to cook it?

Answer 1

Flan de calabaza (pumpkin custard)

Ingredients:

(serves 8 or more)

One Baño de Maria cooking vessel (commonly called a double-boiler). The upper half will hold the ingredients for cooking while the lower half is filled with water and placed over the stove. The custard cooks from the heat of the boiling water.

For the caramel
1/2 cup sugar

For the Flan
one 3-lb calabaza (West Indian Pumpkin)
4 eggs
1 can (12 oz) evaporated milk (like Carnation)
1 can (14 oz) sweetened condensed milk (like Nestle)
1 teaspoonful vanilla extract
a pinch of ground cinnamon

Procedure:

Peel a ripe but not overripe calabaza
Remove the seeds and the inner fibers
Cut in one to two inch chunks
Boil the pumpkin in just enough water to cover the pieces until tender (about 15 minutes).

While the pumpkin is boiling, prepare the caramel. Heat the sugar over medium to medium high heat until it turns to a golden brown caramel. Pour (careful, scalding hot!) into the upper half of the Ba–o Maria so that it covers the whole bottom and about one inch or so of the sides of the Baño Maria pot.

Remove the pumpkin from the heat and drain. Puree by hand or in a blender.

Beat the eggs lightly. Add the remaining ingredients in the order listed, stirring lightly after each addition. Mix thoroughly after all ingredients have been added.

Pour the mixture into the Baño Maria upper portion slowly so as not to disrupt the caramel layer. Fill the lower portion with water and heat to boiling. Lower heat to medium, fit the upper portion in place and cover. Cook for about thirty minutes. Test for consistency by inserting a table knife through the middle of the Flan. When it comes out clean, the Flan is cooked.

Insert the table knife along the side of the Flan and go all the way around the pot to loosen the edges. Allow to cool at room temperature for about an hour. Cover with a platter and turn upside down until it drops in the platter. If necessary, tap lightly on the bottom of the pan until you feel the weight of the Flan on the bottom platter.

Lasts two-three days well covered in the refrigerator.

Enjoy!
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ROASTED CALABAZA:
http://www.epicurious.com/recipes/food/views/239997

ENCHILADAS CALABAZA:
http://www.recipezaar.com/151842

CALABAZA WITH RAISINS & PINENUTS:
http://www.rachaelraymag.com/recipes/appetizer-side-dish-recipes/calabaza-squash-with-golden-raisins-and-pine-nuts/article.html

CALABAZA MOJO SOUP:
http://www.cdkitchen.com/recipes/recs/367/Calabaza-Mojo-Squash-Soup-Wit90812.shtml

Answer 2

Prep Time: 10 minutes Cook Time: 45 minutes Ingredients: 6 mini pumpkins, about 3 to 3 1/2 inches in diameter 3 tablespoons butter, melted 2 tablespoons brown sugar 1 teaspoon cinnamon Preparation: Heat oven to 375°. F. Cut the tops off of the pumpkins, cutting about 1/3 of the way down so the whole top will come off. Scoop out seeds and scrape soft fibers out of the mini pumpkins. Scoop out of the top, also, if there are a few seeds remaining in the top. Combine the melted butter, brown sugar, and cinnamon; put a few teaspoons in each pumpkin, brushing or swirling to coat the sides; brush more on the inside of the tops. Place the tops on the pumpkins. Arrange the pumpkins in a jelly roll pan or large baking pan with sides. Pour 3 to 4 cups of water in the pan, or to a depth of about 1/2 inch. Bake for 40 to 50 minutes, or until the pumpkins are tender.

Answer 3

Since it's your first time trying it, I'd recommend you do as little as possible so you can taste it's true flavor.

Cut it into chunks and boil it or steam it.
After it's cooked add a little butter... maybe salt and pepper if you like it a little savory. Or a hint of brown sugar to give it a little extra sweetness.

You can also bake it at 350F for 20 to 40 minutes, depending upon the size of the slice. Just give the pumpkin a light coating of butter or oil and bake until fork tender.

Answer 4

Try boiling or steaming the pumpkin until the are just soft.
Chop into pieces and remove skin and seeds.
I haven't heard of that type, but salt and freshly ground black pepper go with the ones I have cooked. Either serve in chunks or mash.

Answer 5

Boil or roast it until soft then scoop out and place in hot pan with butter and brown sugar..heat and stir.
Slice pound cake and put slices in toaster, when toasted put ur heated calabaza ingredients on top and a dollop of yogurt ice cream.

Answer 6

I'm thinking that you should be baking or roasting it! Since you bought a "slice", you can season it with kosher salt, fresh ground pepper, a little brown sugar and ginger. Bake it at 350 degrees until tender and slightly golden. If you want, after its cooked, you can then mash it with butter, more brown sugar and a little cream for a creamy version of it. Have fun!

Answer 7

You can boil it in chunks, them make a mojito with mashed garlic cloves, lemon oil and some salt. put it over the calabaza and it taste awesome.

Or just add some chunks to your bean soup

Good luck

Answer 8

You could roast it in the oven with a bit of olive oil, salt, pepper, and some seasonings.

I love to make squash mac and cheese. Roast it and scoop out all the flesh. Puree the flesh and fold that in the mac and cheese. Its healthier, you can trick kids into eating veggies, and less cheese is required. It also makes it a great color.

Answer 9

Try boiling it and scraping out the Flesh add
Butter or salt or sugar after you taste it.
once you find the flavor you like be creative.