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Brooks Tropicals
Side Dish


Roasted calabaza

You wouldn't do this with your regular pumpkin. But then calabaza's sweet taste makes it worth the effort. You can peel the calabaza before cooking or wait and peel after (much easier). With half the starch of most starchy veggies (e.g., potatoes) and low in calories, this makes a great side dish for any dinner.


1 lb calabaza (about 1/8 of a whole calabaza)
3 tbs olive oil
1/2 tsp cumin
1/4 tsp ground cloves
1/2 tsp coriander
1 tsp cinnamon
dash of salt
1/2 tsp pepper
non-fat cooking spray

Yield: 4 servings (side dish)
Prep time: 15 minutes, plus 20 minutes baking

Cooking with calabaza


1. Preheat oven to 350°.
2. Cut the calabaza in half. Scoop out the seeds and strings. Cut 1/4 of a half and with a knife, cut the flesh away from its skin. Slice into 1" slices.
3. In a large bowl, whisk together the olive oil, spices, salt, and pepper.
4. Add the calabaza and toss gently until the pieces are coated.
5. Spray a rimmed cookie sheet with non-fat cooking spray. Place the calabaza pieces in one layer on sheet.
6. Bake 10 minutes. Turn pieces and cook an additional 10 minutes or until the pieces are slightly soft.
7. Serve warm.

Brooks Tropicals    |    Calabaza Facts    |    Tropical Nutrition