Caribbean Style Squash

Name: Caribbean Style Squash
Ingredients: 4-5 cups calabaza pumpkin, large dice; 1 white onion, small dice; 1 shallot, small dice; 2 cloves garlic, minced; 2-3 tablespoons butter or oil; 1 cup coconut milk; 3/4 cup stock, chicken or vegetable; 2 teaspoons Pilsen Spicy Adobo Seasoning; 1 teaspoon Pumpkin Pie Spice; to taste salt and pepper

This recipe is deliciously warm, creamy, sweet, and savory—a perfect pairing for steamed rice and grilled shrimp. Recipe courtesy of La Matriz Bakery.

Yield: 6-8 servings

Spices

Featured in this Recipe

Ingredients

4-5 cups calabaza pumpkin, large dice
1 white onion, small dice
1 shallot, small dice
2 cloves garlic, minced
2-3 tablespoons butter or oil
1 cup coconut milk
3/4 cup stock, chicken or vegetable
2 teaspoons Pilsen Spicy Adobo Seasoning
1 teaspoon Pumpkin Pie Spice
to taste salt and pepper

Preparation Instructions:

In a large saucepan, sweat onions, shallots, and garlic in butter or oil.

Once they are translucent, add calabaza and allow it to cook with onions until lightly browned.

Add coconut milk, stock, and spices.

Cover and simmer over low heat for 20-25 minutes until pumpkin is just tender.

Serve over rice, and garnish with fresh cilantro.

More About This Recipe

Make this dish vegan by substituting butter for oil, and using vegetable stock. Calabaza pumpkin is a Caribbean variety of pumpkin sometimes called West Indian pumpkin or confused with kabocha squash.

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