Tips for selecting, preparing calabaza

The bright orange chunks of cut squash wrapped with plastic wrap and sold in the produce section at Asian supermarkets are the same variety of squash sold at Hispanic and Caribbean stores. The squash is called calabaza, the generic Spanish word for any variety of squash.

Similar to butternut squash in flavor and pumpkin in appearance, calabaza is also called West Indian pumpkin or Cuban squash. Native to the Americas, calabazas range from watermelon to cantaloupe size. Some are goose-necked. The hard skin is greenish tan to pale orange and often has yellow blotches.

How to select: Choose cut pieces that appear moist but not mushy and wet, with close-grained flesh. Avoid whole calabazas with soft spots or dried, cracked areas. Both cut pieces and whole squash should be heavy for their size.

How to store: Cover cut pieces with plastic wrap and store up to one week in the refrigerator. Whole calabazas, stored in a cool, dark, well-ventilated place will keep for a month.

How to prepare : Any recipe that calls for butternut or acorn squash or pumpkin is suitable for calabaza. Add chunks to meat and vegetable stews. Cubes can be baked with beans. Puree for soup, pie or pudding. For a dramatic presentation, hollow out a whole calabaza, fill it with a meat or seafood stew and bake.