- Yield: 8 servings
- Prep Time: 20 minutes
- Cook Time: 1h 20 min
If you need a big scoop of butter to enjoy a potato or sweet potato, think about replacing the potato with great tasting calabaza instead. This squash also delivers a nutritious punch. This recipe will remind you of a sweet potato casserole, but with an more intricate flavor. Because uncooked calabaza is so hard to peel, this recipe lets you cook it unpeeled then refrigerate for putting together the dish for serving the next day.
- Non-fat cooking spray
- 1 ½ lbs calabaza
- 3 tbs butter, melted
- 2 tbs olive oil
- 1 tbs rosemary leaves, finely chopped
- 1 tsp sea salt
- 1 tsp black pepper
- ½ cup red onion, chopped
- 1 can (8 oz) corn kernels
Preheat oven to 400 degrees F. Line a 9 x 13 baking dish with aluminum foil overlapping the dish all away around.
Wash the calabaza. Place it on a flat surface and with a sharp knife split into 4 wedges. Discard the seeds and stringing seed cavity. Arrange in a single layer on the foil in the baking dish, skin side down.
Using a pastry brush, coat the calabaza with melted butter.
Bake for 45 to 55 minutes or until a knife can be easily inserted. Let cool (you can refrigerate up to 3 days before serving).
Before serving: preheat oven to 250º. Spray a 9x13 baking dish with cooking spray.
Add the oil, rosemary, salt, pepper, red onion, and corn to a medium-sized bowl. Stir until combined.
Peel the calabaza skin off and discard the skins. Add the calabaza to a food processor. Pulse until relatively smooth. Add the calabaza to the bowl. Stir to combine
Add the calabaza mix to the baking dish. Let warm for 20 minutes.
Cooking with calabaza