M eet pumpkin number two, the calabaza. When Phillip and I went to D.C last, I had the opportunity to visit the Shopper’s Grocery Store there. Shopper’s carry a wide selection of international foods and vegetables, so of course, I immediately sought the opportunity. I had a good surprise when I found this intriguing gourd, the calabaza. The name immediately jerked my memory because, frankly, any pumpkin is hard to evade my comprehension. I can probably name every squash from A to Z because I love it so much. Calabaza is the Spanish terminology for gourds and melons, but I believe its primarily utilized when referring to a pumpkin. It can be cooked just like a kabocha but has a more fibrous texture as opposed to the former which is more starchy and pudding like (and godly). Unlike most other pumpkins, the flower of this variety is also used in cooking (like zucchini flowers) or steeped for a medicinal tea to aid indigestion.
It is so funny I have to hunt for these items all around Lynchburg to see which store carries them and whatnot. For the most part, Kroger carries the majority of the produce as well as the gluten free items while Food Lion more prominently carries the kabocha and baby bananas (which I more commonly refer to as “my size bananas” ). For the satsuimo, I have to travel to Charlottesville, where I can also locate other exotic fruits and vegetables besides the Whole Foods there. I’m just that dedicated apparently but that's the determination of a foodie.
This is a very straight forward recipe that can be made quick and easy if both items are prepared separately during allotted time and then thrown together the night of. The filling was just spectacular, which is the reason why I’m posting this recipe. Normally, if it’s a basic concept I won’t post it, and that explains a lot of what I’ve been cooking recently. Since my job has me coming in late, I create quick, easy, and filling recipes that are already posted. That and I’ve been so busy, it is taking me a while to catch up with myself. I either need to post faster or stop cooking so much. Yeah, like that last part will happen any time soon! So, within a matter of time, we'll see if I can create even more pumpkin recipes. Oh, I'm so sure that's possible.
Caribbean Stuffed Calabaza
1 small calabaza (Or other small single serve winter squash)
¼ cup rice, cooked
½ cup canned pigeon peas
½ cup shredded cabbage
2 - 3 scallions, chopped
1 tbsp coconut cream
Thyme
Turmeric
½ packet stevia
Chili flakes
Fresh thyme for garnish
Pre-heat the oven to 400 the degrees.
My pumpkin happened to be quite small, so I roasted the whole thing. If you find a large pumpkin, feel free to cut it in half and proceed accordingly. Assure that you clean out all the fibers and unwanted seeds before roasting. Spray it with nonstick cooking spray and season with salt and pepper. Roast in the oven for 30 minutes or until it can be pierced with a fork. At this stage you can set it aside to cool and refrigerate if desired.
For the filling, in a nonstick sprayed pan, sauté the cabbage until tender, then combine with the scallions, pigeon peas, rice, scallions, coconut cream, and seasonings. Spoon out the innards of your pumpkin and add it to the mix. Stir until combined and let simmer for 3 minutes.
Pre-heat the oven to 350 degrees, and stuff that pumpkin! Lay the remaining filling around the pumpkin to get nice and crispy. Bake in the oven for 20 minutes or until golden brown.
Serve with a crisp green salad for a well balanced, wholesome, and delicious meal straight from the Caribbean blue waters.
Caribbean Stuffed Calabaza
1 small calabaza (Or other small single serve winter squash)
¼ cup rice, cooked
½ cup canned pigeon peas
½ cup shredded cabbage
2 - 3 scallions, chopped
1 tbsp coconut cream
Thyme
Turmeric
½ packet stevia
Chili flakes