Calabaza is a hard squash native to tropical and subtropical regions in the Americas. It also goes by West Indian pumpkin, Cuban squash, and calabasa and it can be green, tan, orange, speckled, or striped. When cooked, its flesh is creamy with a sweet, nutty flavor, similar to butternut or acorn squash. Calabaza is often added to stews, curries, and stir-fries and can be used to make pies, cakes, soups, or breads.
Crystal Valley imports calabaza year-round from Costa Rica.
Choose calabaza that are heavy, unblemished, and that have stems that are firmly attached.
Whole calabaza can be stored in a cool, dark place. If cut, wrap in plastic and refrigerate.