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Ed and Fran

Oct 12, 2006, 6:14 AM

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What kind of calabaza was this?

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Made some "pumpkin" soup (more or less) yesterday. It wasn't really pumpkin, but some sort of giant calabaza that I got at the store. Turned out okay. But I'm curious as to what kind of calabaza this was.

It was similar in shape to a pumpkin, but the rind was very (very, very) hard, almost a thin brittle shell. About the size of a medium pumpkin. The color was sort of a muted dusty orange, or orange - tan color. The pulp was similar to pumpkin, orange in color, typical stringy and seedy interior.

Anyone want to offer a guess as to what it was?

Thanks

Ed

Ed and Fran

Oct 12, 2006, 4:48 PM

Post #2 of 10 (2010 views)

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Re: [Ed and Fran] What kind of calabaza was this?

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Going to answer my own question. Local rumor has it that is was "calabaza castilla".

In any case, it was good and we're going to do that recipe again.

Regards

Ed & Fran

jennifer rose

Oct 12, 2006, 4:55 PM

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Re: [Ed and Fran] What kind of calabaza was this?

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Which one of the squash depicted at http://www.ebfarm.com/FarmStand/PumpkinID.aspx did it resemble?

From your description, I was tempted to suggest butternut squash, but now I'm wondering if you were referring to a chilacayote.

(This post was edited by jennifer rose on Oct 12, 2006, 4:58 PM)

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fruta3.jpg (35.5 KB)

Ed and Fran

Oct 12, 2006, 5:42 PM

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Re: [jennifer rose] What kind of calabaza was this?

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Which one of the squash depicted at http://www.ebfarm.com/FarmStand/PumpkinID.aspx did it resemble?

None of them.

I was tempted to suggest butternut squash.

Nope, I know what they are. They are smaller than the one I cooked, and the rind is not as hard.

It looks somewhat similar to the one in the lower left of the foto attached to your post.

Regards

Ed

patricio_lintz

Oct 21, 2006, 6:06 PM

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Re: [Ed and Fran] What kind of calabaza was this?

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I know what you are talking about. They look just like pumpkins, except. They have a lot of vertical ridges. They are not orange, but tanish. They are the size of large pumpkins at Soriana in Chapala. I would think that they should be an excellant pumpkin substitute. many squashes make good pies.

Lavanda

Nov 12, 2006, 6:30 PM

Post #6 of 10 (1902 views)

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Re: calabaza ?

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Right you are, except it is
"calabaza de castilla",
indicating that it hails from
Castilla the province in Spain.

Use it like you would a
jack-o-lantern pumpkin.

!! Viva Mexico, warts and all !!!

Anonimo

Nov 13, 2006, 12:10 AM

Post #7 of 10 (1883 views)

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Re: [Ed and Fran] What kind of calabaza was this?

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Jennifer's photo looks as though it should work for pumpkin pie, etc, if I wanted to go to all that work again. We have been offered some calabasas by a local Señora. Maybe if I bake the pumpkin instead of simmering it in water, it will make better pumpkin pie filling.

I recently made another Mamey Pie, in practice for Thanksgiving. Easy, but you need a food mill (we have one) to mash and strain the pulp from the fiber at the same time. The rest was easy. Mameyes are so lush and yielding.
http://electrocomm.tripod.com/mamey.jpg

I'm going to OP a new one on Mexican Shortenings.)

Buen Provecho,
Anonimo

lajollamis

Nov 13, 2006, 10:19 AM

Post #8 of 10 (1867 views)

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Re: [Anonimo] What kind of calabaza was this?

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When I use fresh pumpkins for pies I always bake the flesh. If it is still a bit "squishy" after mashing, I use my big Asian wok style pan to gently simmer it down to a thicker consistency. In the famous words of the Crisco commercial, "Works ev'ry time!!"

Mary Lou
Live life well!!!

Anonimo

Nov 13, 2006, 12:14 PM

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Re: [Anonimo] What kind of calabaza was this?

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Looks like I already haad a thread on Mexican vgetable shortening. All I had to do was resurrect it.
All generalities are suspect, including this one.

Saludos,
Anonimo

patricio_lintz

Nov 15, 2006, 4:58 PM

Post #10 of 10 (1830 views)

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Re: [Lavanda] calabaza ?

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Thanks! An authoritative answer. I had thought that Castilla referred to "castellations" You set me straight!