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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (22g) Recipe makes 4 servings The following items or measurements are not included below: calabaza squash |
||
| Calories 40 | ||
| Calories from Fat 31 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 33mg | 0% | |
| Total Carbohydrate 2.3g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.8g | ||
| Protein 0.3g | 0% | |
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This dish is often eaten with roti ( a local flatbread) but it will make a great vegetable side dish to any meal. What West Indians call pumpkin is actually calabaza squash.
SERVES 4
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1/4 teaspoon cumin seed
- 2 cups calabaza squash or butternut squash (chopped 1 inch pieces)
- salt (to taste) (optional)
Directions
1
Heat oil in a saucepan and fry onions until translucent.2
Add garlic and fry until light golden brown.3
Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).4
Mix in the pumpkin and saute for 1-2 minutes.5
Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.6
Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.7
Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.8
Remove pot from heat and serve as a side dish with rice or roti.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: justcallmetoni
On Apr 4, 2007
This was just delicious and a refreshing new way to serve winter squash. The onions and cumin add such a nice smoky contrast to the sweetness of of the squash. I used calabaza in mine and served it along side a jerk pork tenderloin. About the preparation, it took me about 20 minutes for mine to cook to the point of being tender enough to mash. Other than that the recipe was quite straight forward and easy to follow. Have some leftovers and may even be inspired to grab a roti tomorrow. Thanks!
From: echo echo
On May 28, 2007
This is the first time I remember frying cumin seeds like this--it really does something nice to the flavor. I used butternut squash; I imagine pumpkin should be one of the options for this recipe, given its title, but pumpkin doesn't currently appear on the ingredients list.
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