Calabaza, also known as the West Indian Pumpkin, is a type of pumpkin-like squash with:
- round, spherical or pear shapes
- variety of sizes
- green to orange colors
- solid, striped or speckled appearance
Calabaza is usually baked, either cut in sections or cubes. Calabaza may be substituted in recipes calling for squash. Roast its seeds like pumpkin seeds. If having trouble opening a calabaza, remove the stem and place the knife or cleaver blade along its length. Gently tap the blade with a hammer until the calabaza falls open.

Nutritional Info
Serving 1 cup (170g)
Calories 35
Calories from Fat 0
Total Fat 0.0g
Saturated Fat 0g
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Cholesterol 0 mg
Total Carbohydrates 8g
Dietary Fiber 1g
Potassium 246mg
Sugars 2g
Protein 1g
Vitamin C 15mg

Taste: The Calabaza's flesh is orange, firm and moist with a taste similar to butternut or acorn squash. Use it to enhance the texture and flavor of soups, salads, sauces and breads. Calabaza soup can't be beat.

Selection: Select slices or pieces with unblemished bright orange flesh. Select whole calabazas that are smooth and hard, heavy in comparison to its size. The stem should be attached and solid.

Ripening: Not necessary.

Ethylene Production: None

Ethylene Sensitivity: None

Shelf Life: Can be kept for up to a month. Once cut, however, may be kept refrigerated for one week.

Brooks Availability: All year

Brooks Origin:Central America

Storage Temperature: 50° - 55°F

Storage Humidity: 50% - 70%