CALABAZA GRATINADA TIPO BUTTERNUT
Esta receta de calabaza tipo butternut gratinada saca a relucir el dulzor tan especial de este fruto tan delicioso.
Provided by My Food and Family
Categories Día de acción de gracias
Time 1h15m
Yield 8 porciones de 1/2 taza cada una
Number Of Ingredients 7
Steps:
- Calienta el horno a 350°F.
- Corta la calabaza por la mitad a lo largo; desecha las semillas. Corta cada mitad a lo ancho en rebanadas finas; pélale la cáscara. Ponlas en una olla grande. Añade suficiente agua hasta cubrir la calabaza. Deja que hierva a fuego alto; baja el fuego a medio-bajo y mantén un hervor suave de 8 a 10 min. o hasta que la calabaza esté blanda.
- Entretanto, cocina el tocino en una sartén hasta que esté crujiente, revolviendo de vez en cuando. Sácalo de la sartén con una cuchara ranurada; reserva 1 cda. de la grasa en la sartén. Escurre el tocino en papel toalla. Pon la cebolla en la grasa que reservaste; cocínala revolviendo durante 5 min. o hasta que esté tierna pero crujiente. Incorpora la harina y la pimienta; cocina revolviendo durante 1 min. Poco a poco incorpora el caldo; cocina revolviendo de 2 a 3 min. o hasta que la salsa espese. Retírala del fuego. Incorpórale 1 taza del queso.
- Escurre la calabaza. Acomoda la mitad de las rebanadas en una fuente para hornear cuadrada de 8 ó 9 pulgs. Cúbrelas con la mitad de la salsa. Repite las capas; ponles encima el tocino y el queso restante.
- Hornea la mezcla de calabaza de 25 a 30 min. o hasta que esté caliente del todo y el queso, derretido.
Nutrition Facts : Calories 170, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPICED CALABAZA: CALABAZA EN TACHA
Provided by Aarón Sánchez
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Begin by making the glaze in a pot. In a medium sauce pot on a medium flame, add piloncillo, sugar, and the water. It should take about 10 minutes for the sugar to dissolve. Add canela and orange juice, cook for another 10 minutes and then begin to whisk in butter. Place quartered pumpkins on a sheet tray, and pour spoonfuls of glaze on each piece. In a preheated 400-degree oven, cook calabaza for 20 minutes until roasted through.
CUBAN SQUASH WITH GARLIC (CALABAZA CON AJO) RECIPE - (3.3/5)
Provided by á-708
Number Of Ingredients 5
Steps:
- Boil the squash in salted water until tender, 20 to 25 minutes. Meanwhile, heat the oil in a skillet over high heat until it shimmers, add the garlic, and immediately remove from the heat. Drain the squash and place in a serving bowl. Drizzle with the oil and garlic, season with salt and pepper, and garnish with chopped parsley. Serves 4 to 6.
SQUASH CALABACITAS
A light lunch, or serve with cheese and tortillas. Also good as a side dish with your favorite Mexican food.
Provided by HAWAIIAN_MOMMA
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and poblano pepper, and saute until soft. Stir in corn and beans, and heat through. Season with salt to taste.
Nutrition Facts : Calories 212.3 calories, Carbohydrate 36.8 g, Fat 4.6 g, Fiber 11.1 g, Protein 10.1 g, SaturatedFat 0.7 g, Sodium 818.2 mg, Sugar 6.4 g
ROASTED CALABAZA
Provided by Maggie Ruggiero
Categories Side Squash Healthy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 475°F with racks in upper and lower thirds.
- Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
- Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
- Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.
ENCHILADAS CALABAZA
Make and share this Enchiladas Calabaza recipe from Food.com.
Provided by Divinemom5
Categories Mexican
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Mix squash, cream cheese, scallions and spices until smooth.
- Warm tortillas in hot skillet until pliable.
- Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down.
- Pour salsa over filled tortillas.
- Sprinkle with cheese.
- Cover dish with foil, bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 351.9, Fat 16, SaturatedFat 8.7, Cholesterol 43.3, Sodium 743.3, Carbohydrate 46.3, Fiber 7.3, Sugar 6.7, Protein 10.7
ROASTED CALABAZA
Simple roasted pumpkin recipe I came across on epicurious.com. Substitute the squash below for Calabaza. Calabaza is often sold already chopped into chunks in many Latin markets. This is because of the difficulty many have in chopping the whole squash. Select pieces with a fresh, moist and unblemished flesh. Soft or wet spots means the squash is beginning to spoil. The color of the flesh should be a bright orange. Whole squash are more difficult to find, but if you find one, select one that still has the stem attached and is heavy for its size. You should avoid purchasing a squash with bruises, cuts, or soft spots. Calabaza is available year round.
Provided by Kanzeda
Categories Pumpkin
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 475°F.
- Remove the seeds and peel the calabaza, then cut into 3/4-inch-wide pieces
- Toss with oil, salt, and pepper.
- Spread onto baking pans in a single layer.
- Roast the calabaza for 20 minutes then turn each piece.
- Roast for another 20 to 30 minutes or until they are caramelized.
- Serve with lime wedges spritz onto squash.
Nutrition Facts : Calories 136.8, Fat 5.3, SaturatedFat 0.7, Sodium 8.2, Carbohydrate 24.1, Fiber 4.2, Sugar 4.5, Protein 2
CALABAZA, CORN, AND COCONUT SOUP
Steps:
- Make soup:
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
- Prepare corn relish while soup simmers:
- Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
- Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
- Finish soup:
- Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
- Divide soup among bowls and gently stir 1/4 cup corn relish into each.
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