Yield: 6-8 servings
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.
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.