26 Delicious Calabaza Recipes You’ll Love

Prepare to fall in love with calabaza squash all over again! This versatile ingredient shines in everything from cozy soups to vibrant salads and hearty mains. Whether you’re looking for quick weeknight dinners or impressive seasonal dishes, we’ve gathered 26 mouthwatering recipes that showcase calabaza’s incredible flavor. Get ready to be inspired—your new favorite dish is waiting for you in this delicious collection!

Spiced Calabaza Soup with Coconut Milk

Kindled by autumn’s crisp arrival, this velvety soup transforms humble calabaza squash into an elegant symphony of warm spices and creamy coconut. Golden turmeric and earthy cumin create a vibrant foundation, while ginger adds a subtle heat that dances across the palate. Each spoonful offers comforting warmth perfect for transitioning seasons.

Ingredients

– 1 large calabaza squash
– 2 tablespoons olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tablespoon fresh ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– 4 cups vegetable broth
– 1 can (13.5 oz) coconut milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the calabaza squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tablespoon olive oil and place cut-side down on the baking sheet.
4. Roast for 45 minutes until the flesh is easily pierced with a fork and the skin has darkened.
5. While the squash roasts, finely dice the yellow onion and mince the garlic and ginger.
6. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat until shimmering.
7. Sauté the diced onion for 5-7 minutes until translucent and fragrant.
8. Add the minced garlic, ginger, turmeric, and cumin, stirring constantly for 1 minute until aromatic.
9. Carefully scoop the roasted squash flesh from the skin and add it to the pot.
10. Pour in the vegetable broth and bring to a gentle boil, then reduce to a simmer for 15 minutes.
11. Stir in the coconut milk, salt, and black pepper, heating through for 3-4 minutes without boiling.
12. Use an immersion blender to puree the soup until completely smooth, about 2-3 minutes.
13. Ladle the soup into bowls and serve immediately.
Now, this luxurious soup achieves a silken texture that coats the spoon beautifully, with the coconut milk tempering the earthy spices into a harmonious blend. Consider garnishing with toasted pumpkin seeds for contrasting crunch or a drizzle of chili oil for added dimension, making each presentation as visually striking as it is delicious.

Roasted Calabaza with Honey and Thyme

Warm autumn evenings call for dishes that celebrate the season’s bounty with grace and simplicity. Roasted calabaza, with its natural sweetness enhanced by floral honey and earthy thyme, transforms this humble squash into an elegant centerpiece worthy of any fall table. The caramelized edges and tender flesh create a dish that feels both rustic and refined.

Ingredients

– 1 medium calabaza squash (about 3 pounds)
– 3 tablespoons olive oil
– 2 tablespoons honey
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the calabaza in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both halves with a sturdy spoon.
4. Cut the squash halves into 1-inch thick wedges, keeping the skin intact for easier handling.
5. Arrange the squash wedges in a single layer on the prepared baking sheet.
6. Drizzle olive oil evenly over all surfaces of the squash wedges.
7. Season thoroughly with kosher salt and black pepper, ensuring even coverage.
8. Roast for 25 minutes at 400°F until the edges begin to soften and brown.
9. Remove the baking sheet from the oven and drizzle honey evenly over the partially roasted squash.
10. Sprinkle fresh thyme leaves across all wedges, distributing them evenly.
11. Return to the oven and roast for an additional 15-20 minutes at 400°F until the squash is fork-tender and the honey forms a caramelized glaze.
12. Let the roasted squash rest for 5 minutes before serving to allow the flavors to meld.

Keenly balanced between sweet and savory, this dish offers a delightful textural contrast with creamy interior flesh and crisp, caramelized edges. The honey creates a beautiful glossy sheen that makes it visually stunning when arranged on a platter. Consider serving it alongside roasted chicken or as part of a fall harvest salad for a complete seasonal meal.

Calabaza and Black Bean Enchiladas

Crafted with autumnal elegance, these Calabaza and Black Bean Enchiladas transform humble ingredients into a sophisticated Mexican-inspired feast. The sweet, nutty notes of roasted calabaza mingle beautifully with earthy black beans, all wrapped in warm corn tortillas and bathed in a rich, smoky sauce. This dish offers both comforting familiarity and delightful complexity, perfect for entertaining or a special weeknight dinner.

Ingredients

– 2 cups diced calabaza squash
– 1 tablespoon olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 can (15 oz) black beans, rinsed and drained
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 8 corn tortillas
– 2 cups red enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced calabaza with olive oil, kosher salt, and black pepper until evenly coated.
3. Spread the seasoned calabaza in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes until the calabaza is tender and lightly caramelized at the edges.
5. While the calabaza roasts, heat a skillet over medium heat and sauté the diced yellow onion for 5-7 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the ground cumin and smoked paprika, toasting the spices for 30 seconds to deepen their flavor.
8. Mix in the rinsed black beans and roasted calabaza, gently combining all ingredients.
9. Warm the corn tortillas by heating them one at a time in a dry skillet for 15-20 seconds per side to make them pliable.
10. Pour 1/2 cup of red enchilada sauce into the bottom of a 9×13 inch baking dish.
11. Spoon approximately 1/3 cup of the calabaza and black bean mixture onto each warmed tortilla.
12. Roll each tortilla tightly around the filling and place seam-side down in the baking dish.
13. Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas.
14. Sprinkle the shredded Monterey Jack cheese uniformly over the sauced enchiladas.
15. Cover the baking dish with aluminum foil and bake at 375°F for 20 minutes.
16. Remove the foil and continue baking for 5-7 minutes until the cheese is bubbly and lightly golden.
17. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.
18. Garnish with chopped fresh cilantro just before serving.

What emerges from the oven is a harmonious blend of textures, from the tender calabasa filling to the slightly crisp tortilla edges. The smoky-sweet flavor profile pairs wonderfully with a crisp jicama slaw or creamy avocado slices, while the vibrant red sauce provides a beautiful contrast against the golden cheese topping. For an elegant presentation, serve individual enchiladas atop a drizzle of crema with microgreens scattered around the plate.

Calabaza Risotto with Parmesan and Sage

Unveiling autumn’s golden splendor in a single bowl, this Calabaza risotto transforms humble squash into creamy elegance. Using the nutty Calabaza variety creates a velvety texture that melds beautifully with aromatic sage and sharp Parmesan. Each spoonful delivers the comforting essence of fall with sophisticated flair.

Ingredients

– 1 large Calabaza squash
– 2 tablespoons olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups vegetable broth
– 6 fresh sage leaves
– ¾ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– ½ teaspoon salt
– ¼ teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the Calabaza squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tablespoon olive oil and place cut-side down on the baking sheet.
4. Roast the squash for 35-40 minutes until the flesh yields easily to a fork.
5. Let the squash cool for 10 minutes, then scoop the flesh into a bowl and mash with a fork until smooth.
6. Heat vegetable broth in a separate saucepan and maintain at a gentle simmer throughout cooking.
7. Finely dice the yellow onion and mince the garlic cloves.
8. Heat the remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium heat.
9. Add the diced onion and cook for 4-5 minutes until translucent but not browned.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Stir in the Arborio rice and toast for 2 minutes, coating each grain with oil.
12. Pour in the white wine and stir continuously until fully absorbed.
13. Add 1 cup of hot broth and stir constantly until the liquid is nearly absorbed.
14. Continue adding broth ½ cup at a time, stirring constantly and waiting for absorption between additions.
15. After 20 minutes of adding broth, stir in the mashed Calabaza squash.
16. Chop the fresh sage leaves finely and add to the risotto.
17. Continue cooking and adding remaining broth until the rice is al dente with a creamy consistency.
18. Remove the pot from heat and stir in the grated Parmesan cheese.
19. Add the unsalted butter and stir until melted and incorporated.
20. Season with salt and black pepper, then let rest for 2 minutes before serving.

Miraculously creamy yet maintaining distinct grain texture, this risotto showcases Calabaza’s natural sweetness balanced by Parmesan’s salty depth. The fried sage garnish adds crispy contrast to the velvety base, while a drizzle of sage-infused oil elevates the presentation. Serve immediately in warm bowls for optimal creaminess, perhaps accompanied by a crisp white wine that echoes the dish’s aromatic notes.

Calabaza and Chickpea Curry

Warm, golden chunks of calabaza squash simmer gently in a fragrant coconut broth, their sweet earthiness perfectly complementing the nutty texture of chickpeas in this vibrant curry. This comforting dish transforms humble ingredients into an elegant, soul-satisfying meal that fills your kitchen with intoxicating aromas of toasted spices and creamy coconut. Each spoonful delivers a harmonious balance of sweet squash, tender legumes, and complex spice notes that deepen beautifully as they meld together.

Ingredients

– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 4 cups cubed calabaza squash (1-inch pieces)
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14-ounce) can full-fat coconut milk
– 1 cup vegetable broth
– 1 teaspoon salt
– 1/4 cup chopped fresh cilantro
– Cooked basmati rice for serving

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 medium diced yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden around the edges.
3. Stir in 3 cloves minced garlic and 1 tablespoon freshly grated ginger, cooking for 1 minute until fragrant but not browned.
4. Add 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds while constantly stirring to prevent burning.
5. Incorporate 4 cups cubed calabaza squash, tossing to coat evenly with the spiced oil mixture.
6. Pour in 1 (14-ounce) can full-fat coconut milk and 1 cup vegetable broth, scraping any browned bits from the bottom of the pot.
7. Add 1 (15-ounce) can drained and rinsed chickpeas and 1 teaspoon salt, stirring to combine all ingredients.
8. Bring the curry to a gentle boil, then reduce heat to maintain a steady simmer.
9. Cover the pot and simmer for 20-25 minutes, until the calabaza is fork-tender but still holds its shape.
10. Stir in 1/4 cup chopped fresh cilantro just before serving.
11. Serve immediately over cooked basmati rice.

Just before serving, the final stir of fresh cilantro releases its bright, citrusy notes that cut through the rich coconut broth. The tender calabaza maintains its structural integrity while melting on the tongue, creating a delightful textural contrast with the firm chickpeas. For an elegant presentation, serve in shallow bowls with a scattering of additional cilantro leaves and a drizzle of coconut cream artfully swirled across the surface.

Calabaza Muffins with Maple Syrup Glaze

These golden-hued muffins capture the essence of autumn in every bite, blending the earthy sweetness of roasted squash with warm spices and a glossy maple finish. The tender crumb and aromatic glaze create a sophisticated treat perfect for crisp mornings or afternoon tea. Thoughtfully balanced flavors make these muffins equally suited for elegant brunches or cozy evenings by the fire.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups calabaza puree
• 1 cup powdered sugar
• 3 tbsp maple syrup
• 1 tbsp whole milk

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger in a medium bowl until thoroughly combined.
3. In a separate large bowl, beat 2 large eggs with 3/4 cup granulated sugar and 1/2 cup brown sugar using an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Gradually stream in 1/2 cup vegetable oil while continuing to mix on low speed.
5. Mix in 1 tsp vanilla extract and 1 1/2 cups calabaza puree until fully incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix—this ensures a tender crumb.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
9. Transfer the muffins to a wire rack and cool completely for 30 minutes before glazing.
10. While muffins cool, whisk together 1 cup powdered sugar, 3 tbsp maple syrup, and 1 tbsp whole milk in a small bowl until smooth and glossy.
11. Drizzle the glaze over the cooled muffins using a spoon, allowing it to drip down the sides.
12. Let the glaze set for 15 minutes before serving. Perfectly moist and warmly spiced, these muffins offer a delicate balance of earthy squash and caramelized maple notes. Serve them slightly warmed with a dollop of whipped cream cheese or alongside a spiced chai latte for an elevated autumnal experience.

Grilled Calabaza Salad with Feta and Basil

Vibrant and earthy, this grilled calabaza salad celebrates autumn’s bounty with smoky charred squash, creamy feta, and aromatic basil. The marriage of sweet, caramelized squash against the salty tang of cheese creates a sophisticated yet approachable dish perfect for seasonal entertaining. Each element harmonizes beautifully, offering both visual appeal and complex flavor layers that will impress even the most discerning palates.

Ingredients

– 1 medium calabaza squash (about 2 pounds)
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 4 ounces feta cheese
– 1/4 cup fresh basil leaves
– 2 tablespoons lemon juice

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Cut the calabaza squash in half lengthwise and scoop out the seeds with a spoon.
3. Slice each squash half into 1/2-inch thick half-moons.
4. Brush both sides of the squash slices with olive oil using a pastry brush.
5. Season both sides of the squash slices evenly with kosher salt and black pepper.
6. Place the squash slices directly on the preheated grill grates.
7. Grill the squash for 4-5 minutes until distinct grill marks appear and the bottom edges begin to caramelize.
8. Flip each squash slice using tongs and grill for another 4-5 minutes until tender when pierced with a fork.
9. Transfer the grilled squash to a large serving platter and let cool for 5 minutes.
10. Crumble the feta cheese evenly over the warm squash slices.
11. Tear the fresh basil leaves by hand and scatter them over the salad.
12. Drizzle the lemon juice evenly across the entire salad.
13. Gently toss the salad components together using salad servers.

Now ready to serve, this salad offers a delightful contrast between the tender, smoky squash and the cool, creamy feta. The basil provides aromatic freshness while the lemon juice cuts through the richness, creating a perfectly balanced dish. Consider serving it alongside grilled chicken or as a stunning centerpiece for your next autumn gathering.

Calabaza and Lentil Stew

Yet another autumn evening calls for something deeply comforting and nourishing, where the earthy sweetness of calabaza squash meets the hearty richness of lentils. This stew embodies the essence of seasonal cooking, transforming simple ingredients into an elegant, soul-warming meal. Perfect for crisp fall nights, it balances robust flavors with a velvety texture that feels both rustic and refined.

Ingredients

– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups calabaza squash, peeled and cubed
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add 4 cups cubed calabaza squash and cook for 4 minutes, stirring to lightly caramelize the edges.
5. Pour in 1 cup rinsed brown lentils and 6 cups vegetable broth, scraping any browned bits from the bottom.
6. Stir in 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
7. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 35 minutes.
8. Remove the lid and simmer uncovered for 10 more minutes to slightly thicken the broth.
9. Discard the bay leaf and stir in 2 tbsp chopped fresh parsley.
10. Ladle the stew into bowls and serve immediately.

Generously textured with tender lentils and meltingly soft calabaza, this stew offers a harmonious blend of earthy cumin and smoky paprika notes. The velvety broth clings beautifully to each spoonful, making it ideal served over creamy polenta or with crusty artisan bread for dipping. For an elegant presentation, garnish with additional parsley and a drizzle of high-quality olive oil just before serving.

Calabaza Bread with Walnuts and Cinnamon

Kindly embracing the golden hues of autumn, this calabaza bread emerges as the season’s most comforting creation, where earthy squash melds with aromatic spices and crunchy walnuts in a tender, moist loaf that fills your kitchen with nostalgic warmth. Perfectly balanced between sweet and savory, this quick bread celebrates the harvest’s bounty while offering sophisticated simplicity for both novice bakers and seasoned cooks alike. Each slice reveals a harmonious blend of textures and flavors that transforms humble ingredients into something truly extraordinary.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup light brown sugar
– 1 cup vegetable oil
– 1 teaspoon vanilla extract
– 2 cups calabaza puree
– 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg in a medium bowl until fully combined.
3. In a separate large bowl, beat 3 large eggs with 1 cup granulated sugar and 1/2 cup light brown sugar using an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Gradually pour in 1 cup vegetable oil while continuing to mix on low speed until fully incorporated.
5. Stir in 1 teaspoon vanilla extract and 2 cups calabaza puree until the mixture is smooth and uniform in color.
6. Tip: For optimal texture, fold the dry ingredients into the wet mixture using a spatula rather than beating, working just until no flour streaks remain.
7. Gently fold in 1 cup chopped walnuts, being careful not to overmix the batter.
8. Pour the batter into the prepared loaf pan and use a spatula to smooth the top evenly.
9. Tip: For a beautifully domed loaf, create a shallow trench down the center of the batter before baking.
10. Bake at 350°F for 60-65 minutes until the top is golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
11. Tip: To prevent over-browning, tent the loaf with aluminum foil during the final 15 minutes of baking if the top appears to be darkening too quickly.
12. Cool the bread in the pan on a wire rack for 15 minutes before carefully transferring it directly to the rack to cool completely.

Delightfully moist with a tender crumb that melts on the tongue, this bread offers complex layers of flavor where sweet calabaza harmonizes with warm cinnamon and toasty walnuts. Each slice reveals a beautiful marbled texture that makes it equally stunning for elegant tea service or casual weekend breakfasts. Consider toasting thick slices and serving with honeyed mascarpone for an indulgent twist, or pairing with sharp cheddar cheese to highlight its subtle savory notes.

Stuffed Calabaza with Quinoa and Cranberries

Perfectly balancing autumnal warmth with sophisticated nutrition, this stuffed calabaza presents a stunning centerpiece for seasonal gatherings. The sweet, nutty flesh of the squash cradles a vibrant filling of quinoa and tart cranberries, creating a dish that celebrates both flavor and visual appeal. Each component harmonizes to deliver a memorable culinary experience that feels both rustic and refined.

Ingredients

• 1 medium calabaza squash (3-4 pounds)
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup chopped pecans
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the calabaza squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut surfaces of the squash with 1 tablespoon of olive oil and season with 1/4 teaspoon sea salt.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast for 35-40 minutes until the flesh yields easily when pierced with a fork.
7. While the squash roasts, rinse 1 cup quinoa thoroughly in a fine-mesh strainer to remove bitterness.
8. Heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat.
9. Sauté the diced yellow onion for 4-5 minutes until translucent and fragrant.
10. Add the minced garlic and cook for 1 minute until aromatic but not browned.
11. Stir in the rinsed quinoa and toast for 2 minutes, stirring constantly.
12. Pour in 2 cups vegetable broth and bring to a boil.
13. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
14. Remove the quinoa from heat and let stand covered for 5 minutes to steam.
15. Fluff the quinoa with a fork and stir in dried cranberries, chopped pecans, thyme, cinnamon, nutmeg, remaining salt, and pepper.
16. Remove the roasted squash from the oven and carefully flip them cut-side up.
17. Generously fill each squash half with the quinoa mixture, mounding it slightly.
18. Return to the oven and bake for 10-12 minutes until the filling is heated through.

Delightfully textured with creamy squash contrasting against the quinoa’s slight chew and cranberry pop, this dish offers complex sweet-savory notes. The aromatic spices provide warmth without overwhelming, while the toasted pecans add satisfying crunch. Consider serving each stuffed half as an individual portion, garnished with extra thyme sprigs for an elegant presentation that highlights the beautiful orange hue.

Calabaza Gnocchi with Brown Butter Sauce

Glistening with autumnal warmth, this calabaza gnocchi celebrates the season’s bounty through tender, golden dumplings that melt delicately on the tongue. Brown butter sauce, nutty and rich, cloaks each morsel in a velvety embrace that whispers of toasted hazelnuts and earthy sage. Together, they create a symphony of comfort and sophistication perfect for crisp October evenings.

Ingredients

• 1 pound calabaza squash
• 1 large egg
• 1 ½ cups all-purpose flour
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly grated nutmeg
• 6 tablespoons unsalted butter
• 8 fresh sage leaves
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the calabaza squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 45 minutes until the flesh is completely tender when pierced with a fork.
4. Let the squash cool for 15 minutes until comfortable to handle, then scoop 1 cup of flesh into a fine-mesh strainer.
5. Press the squash through the strainer into a mixing bowl to eliminate any fibrous strands, creating a smooth puree.
6. Add the egg, flour, salt, and nutmeg to the squash puree, mixing gently with a fork until a shaggy dough forms.
7. Turn the dough onto a lightly floured surface and knead for 2 minutes until just smooth, being careful not to overwork it.
8. Divide the dough into 4 equal portions and roll each into a ¾-inch thick rope on the floured surface.
9. Cut each rope into 1-inch pieces with a sharp knife, then roll each piece over the tines of a fork to create ridges.
10. Bring a large pot of salted water to a rolling boil over high heat.
11. Drop the gnocchi into the boiling water in batches, cooking for 2-3 minutes until they float to the surface.
12. Use a slotted spoon to transfer the cooked gnocchi to a clean baking sheet in a single layer.
13. Melt the butter in a large skillet over medium heat, swirling constantly for 4-5 minutes until it turns amber-colored and smells nutty.
14. Add the sage leaves to the brown butter and fry for 30 seconds until crisp but not burned.
15. Gently toss the cooked gnocchi in the brown butter sauce until evenly coated.
16. Sprinkle with Parmesan cheese and serve immediately.

Delicate yet substantial, these gnocchi offer a pillowy texture that contrasts beautifully with the crisp sage leaves and silky sauce. The calabaza lends a subtle sweetness that balances the brown butter’s deep, toasty notes, while nutmeg adds warmth without overwhelming. For an elegant presentation, garnish with extra fried sage and a drizzle of brown butter over each serving.

Calabaza Tacos with Avocado Crema

Offering a sophisticated twist on taco night, these calabaza tacos feature roasted squash with warm spices, all enveloped in a velvety avocado crema. The combination creates a harmonious balance of earthy sweetness and creamy freshness that elevates simple ingredients into something truly special. Perfect for autumn gatherings or a refined weeknight dinner, this dish brings both elegance and comfort to the table.

Ingredients

– 1 medium calabaza squash (about 2 pounds)
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 8 small corn tortillas
– 1 ripe avocado
– 1/4 cup sour cream
– 2 tablespoons fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1/2 cup crumbled cotija cheese
– 1/4 cup thinly sliced red onion

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel the calabaza squash using a sharp vegetable peeler, then cut it in half and scoop out the seeds with a spoon.
3. Cut the squash into 1-inch cubes and place them in a large mixing bowl.
4. Drizzle the olive oil over the squash cubes and toss to coat evenly.
5. Sprinkle the cumin, smoked paprika, cayenne pepper, kosher salt, and black pepper over the squash, then toss again until all pieces are well seasoned.
6. Spread the seasoned squash in a single layer on the prepared baking sheet.
7. Roast the squash for 25-30 minutes, flipping the pieces halfway through, until they are tender and caramelized at the edges.
8. While the squash roasts, prepare the avocado crema by scooping the avocado flesh into a blender.
9. Add the sour cream, lime juice, and half of the cilantro to the blender.
10. Blend the mixture on high speed for 45-60 seconds until completely smooth and creamy.
11. Warm the corn tortillas by heating a dry skillet over medium heat for 1 minute per side until pliable and lightly toasted.
12. Assemble the tacos by placing a generous portion of roasted calabaza in each warm tortilla.
13. Drizzle the avocado crema over the squash in each taco.
14. Top each taco with crumbled cotija cheese, sliced red onion, and the remaining fresh cilantro.

Buttery-soft roasted calabaza melts against the crisp corn tortillas, while the cool avocado crema provides a refreshing counterpoint to the warm spices. The cotija cheese adds a salty crunch that complements the squash’s natural sweetness beautifully. For an elegant presentation, serve these tacos on a wooden board with lime wedges and extra crema for drizzling.

Creamy Calabaza Pasta with Garlic and Herbs

Heralding the arrival of autumn’s bounty, this creamy calabaza pasta celebrates the sweet, nutty flavor of squash in its most luxurious form. Silky roasted calabaza puree clings to al dente pasta strands, elevated by aromatic garlic and fresh herbs. Each forkful delivers comforting warmth with sophisticated depth, perfect for transitioning from summer’s lightness to fall’s richness.

Ingredients

– 1 medium calabaza squash (about 3 pounds)
– 12 ounces fettuccine pasta
– 3 tablespoons olive oil
– 4 cloves garlic
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons fresh sage leaves
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the calabaza squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tablespoon of olive oil and place cut-side down on the prepared baking sheet.
4. Roast the squash for 45-50 minutes until the flesh is completely tender when pierced with a fork.
5. Let the squash cool for 15 minutes, then scoop the flesh into a blender, discarding the skin.
6. Blend the squash on high speed for 2 minutes until completely smooth and creamy.
7. Bring a large pot of salted water to a rolling boil over high heat.
8. Add the fettuccine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
9. While the pasta cooks, mince the garlic cloves finely.
10. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
11. Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant but not browned.
12. Pour the heavy cream into the skillet and bring to a gentle simmer.
13. Whisk the pureed calabaza into the cream mixture until fully incorporated.
14. Stir in the Parmesan cheese until the sauce becomes smooth and slightly thickened.
15. Chop the fresh sage leaves and strip the thyme leaves from their stems.
16. Add the sage, thyme, salt, and pepper to the sauce, stirring to combine.
17. Drain the cooked pasta, reserving 1/2 cup of pasta water.
18. Add the drained pasta to the sauce in the skillet, tossing to coat thoroughly.
19. If the sauce appears too thick, gradually add the reserved pasta water 2 tablespoons at a time until desired consistency is reached.
20. Remove from heat and serve immediately.

Creamy yet substantial, this pasta delivers velvety texture with subtle sweetness from the roasted calabaza, balanced by the savory depth of garlic and Parmesan. The fresh herbs provide earthy notes that cut through the richness beautifully. For an elegant presentation, garnish with additional thyme sprigs and serve alongside a crisp arugula salad to complement the dish’s luxurious qualities.

Conclusion

Delicious, versatile, and nutritious—this collection of calabaza recipes proves this squash deserves a spot in your kitchen. From comforting soups to sweet desserts, there’s something here for every taste and occasion. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share this roundup on Pinterest so other home cooks can discover these wonderful dishes too.