What is Calabaza?
Calabaza Cucurbita moschata
Calabaza is a popular tropical squash in many parts of the Americas. It is also known as auyama (Dominican Republic and Venezuela), ayote (parts of Central America) zapallo (parts of South America) and West Indian pumpkin in parts of the English-speaking Caribbean. In Brazil, there are several squashes that are also Cucubirta. moschata that have similar growth habits along with similar flesh color. They are called abóbora.
The fruit of calabaza vary in size, shape and color due to outcrossing and strain selection.. Tropical lines of calabaza can vine extensively, up to 50 feet long, and also produce very large fruit in excess of 50 pounds. These tropical lines are not well suited for production in the Northeast due to the vining nature, requiring abundant space, and the fact that the fruit may not mature before frost. The majority of growers in Latin America save seed from harvest of these open-pollinated lines for the next planting.
Calabaza is added to sauces as a thickener and an ingredient in stews and soups. It can also be used as a pie filling or served as a main dish. The texture and flavor is similar to the Butternut squash. It is a good source of vitamins such as beta carotene, riboflavin and thiamine.
This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
88%--3% --9% Carbs Fats Protein
Click here to see the nutritional values of calabaza