18 Delicious Calabaza Squash Recipes for Autumn

As the leaves turn golden and the air gets crisp, it’s time to embrace the cozy flavors of autumn with calabaza squash, your new seasonal superstar! Whether you’re craving quick weeknight dinners or comforting weekend feasts, we’ve rounded up 18 mouthwatering recipes that celebrate this versatile veggie. Get ready to spice up your fall menu—each dish is a delicious adventure waiting to happen!

Roasted Calabaza Squash with Honey and Cinnamon

Roasted Calabaza Squash with Honey and Cinnamon is a sweet and savory side dish that brings a touch of warmth to any meal, perfect for those cozy nights in.

Ingredients

• 1 medium Calabaza squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Calabaza squash cubes with 2 tablespoons olive oil, 2 tablespoons honey, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25 minutes, or until the squash is tender and caramelized at the edges, stirring halfway through.

The magic of this dish lies in the caramelization of the honey, which creates a beautifully glossy glaze that clings to each piece of squash, offering a perfect balance of sweetness and spice.

Tip: For an extra crunch, sprinkle with toasted pecans before serving.

Calabaza Squash Soup with Coconut Milk

Warm up your evenings with this velvety Calabaza Squash Soup, where the natural sweetness of squash meets the creamy richness of coconut milk for a comforting bowl that’s both nourishing and indulgent.

Ingredients

• 1 medium Calabaza squash, peeled, seeded, and cubed (about 4 cups)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the cumin and cinnamon, cooking for another minute until the spices are toasted and aromatic.
3. Add the Calabaza squash and vegetable broth. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
5. Return the soup to the pot if using a blender. Stir in the coconut milk, salt, and black pepper. Heat through over low heat for about 5 minutes, stirring occasionally.
6. Ladle the soup into bowls and garnish with fresh cilantro leaves before serving.

The magic of this soup lies in the harmonious blend of spices and coconut milk, transforming simple ingredients into a dish with layers of flavor that deepen with every spoonful.

Tip: For an extra touch of warmth, a pinch of cayenne pepper can be added with the other spices.

Spicy Calabaza Squash Curry

Warm up your kitchen with this Spicy Calabaza Squash Curry, a vibrant dish that brings a little heat and a lot of comfort to your table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 calabaza squash (about 2 pounds), peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add calabaza squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until squash is tender.
4. Remove from heat and stir in lime juice. Season with salt to taste.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of spicy cayenne and creamy coconut milk, creating a depth of flavor that’s both bold and comforting.

Tip: For an extra kick, add a diced jalapeño with the onions at the start.

Calabaza Squash and Black Bean Tacos

These Calabaza Squash and Black Bean Tacos are a vibrant, hearty twist on taco night, blending sweet squash with smoky spices for a dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups diced calabaza squash (about 1 small squash)
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F. Toss the diced calabaza squash with olive oil, ground cumin, smoked paprika, and salt on a baking sheet. Roast for 25 minutes until the squash is tender and edges are caramelized.
2. Warm the black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
3. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
4. Assemble the tacos by dividing the roasted squash and warm black beans among the tortillas. Top with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side for squeezing over.

The magic of these tacos lies in the contrast between the sweet, caramelized squash and the smoky, earthy beans, all brought together with a bright squeeze of lime.

Tip: For an extra layer of flavor, try adding a dollop of avocado crema or your favorite hot sauce.

Calabaza Squash Pie with Pecan Crust

Dive into the cozy flavors of fall with this Calabaza Squash Pie, featuring a crunchy pecan crust that’s as delightful to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup finely chopped pecans
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3 tablespoons ice water
• 2 cups cooked and mashed calabaza squash
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1 cup evaporated milk

Instructions

1. Preheat your oven to 375°F. In a bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup finely chopped pecans, and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 3 tablespoons ice water, stirring until the dough comes together. Press into a 9-inch pie plate.
2. Bake the crust for 10 minutes, then let it cool slightly.
3. In another bowl, combine mashed calabaza squash, 3/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Beat in 2 large eggs, then gradually stir in 1 cup evaporated milk until smooth.
4. Pour the filling into the crust. Bake at 375°F for 40-45 minutes, or until the filling is set.

The pecan crust adds a nutty depth that perfectly complements the sweet, spiced squash filling, making this pie a standout at any gathering.

Tip: For an extra nutty flavor, toast the pecans before chopping them for the crust.

Grilled Calabaza Squash with Garlic Butter

Grilled Calabaza Squash with Garlic Butter is a simple yet flavorful side dish that brings a touch of sweetness and a hint of smokiness to your table.

Ingredients

• 1 medium Calabaza squash, sliced into 1/2-inch thick rounds
• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the melted butter, minced garlic, salt, and black pepper.
3. Brush both sides of the Calabaza squash rounds with the garlic butter mixture.
4. Place the squash on the grill and cook for 4-5 minutes on each side, or until tender and grill marks appear.
5. Remove from the grill and sprinkle with chopped fresh parsley before serving.

The caramelized edges and smoky flavor from the grill perfectly complement the natural sweetness of the Calabaza squash, making it a standout side dish.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the garlic butter mixture.

Calabaza Squash Risotto with Parmesan

Warm up your kitchen with this creamy Calabaza Squash Risotto, a comforting dish that brings a sweet, nutty flavor to your table.

Ingredients

• 1 small Calabaza squash, peeled and diced (about 2 cups)
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add Arborio rice to the pan, stirring to coat each grain in the oil and butter mixture. Toast for 2 minutes until the edges become slightly translucent.
3. Begin adding warm broth, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
4. Halfway through adding the broth, stir in the diced Calabaza squash. Continue adding broth and stirring until the rice is creamy and al dente, and the squash is tender.
5. Remove from heat. Stir in the remaining 1 tbsp butter, Parmesan cheese, salt, pepper, and nutmeg. Cover and let sit for 2 minutes before serving.

The secret to this risotto’s velvety texture lies in the slow addition of broth and the final stir of butter and Parmesan, creating a dish that’s rich in flavor yet surprisingly light.

Tip: For an extra layer of flavor, toast the Arborio rice for an additional minute before adding the broth.

Calabaza Squash and Chickpea Stew

Warm up your kitchen with this hearty Calabaza Squash and Chickpea Stew, a perfect blend of sweet and savory that’s sure to comfort any soul.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 4 cups calabaza squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cumin, smoked paprika, cinnamon, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add calabaza squash, chickpeas, diced tomatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 20 minutes, or until the squash is tender.
5. Stir in fresh cilantro before serving.

The magic of this stew lies in the smoky depth from the paprika paired with the subtle sweetness of calabaza squash, creating a dish that’s as flavorful as it is nourishing.

Tip: For an extra creamy texture, mash a few of the chickpeas before adding them to the pot.

Calabaza Squash Bread with Walnuts

Warm up your kitchen with this cozy Calabaza Squash Bread, a sweet and nutty treat that’s perfect with your morning coffee or as an afternoon snack.

Ingredients

• 1 cup pureed calabaza squash
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 cup pureed calabaza squash, 1/2 cup vegetable oil, and 2 large eggs until smooth.
3. Stir in 1/2 cup granulated sugar and 1/2 cup brown sugar until well combined.
4. In another bowl, mix 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in 1/2 cup chopped walnuts.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The subtle spice blend and moist texture make this bread a standout, with the walnuts adding a delightful crunch in every bite.

Tip: For an extra moist loaf, wrap the cooled bread in plastic wrap and let it sit overnight before slicing.

Calabaza Squash Pancakes with Maple Syrup

Start your morning with a twist by whipping up these fluffy Calabaza Squash Pancakes, drizzled with maple syrup for a sweet, autumnal breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup mashed Calabaza squash
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
2. In another bowl, mix 3/4 cup mashed Calabaza squash, 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. Serve warm with maple syrup.

The subtle sweetness of Calabaza squash pairs beautifully with the warmth of cinnamon and nutmeg, making these pancakes a cozy morning treat that’s anything but ordinary.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Calabaza Squash and Spinach Lasagna

This Calabaza Squash and Spinach Lasagna layers creamy squash, vibrant spinach, and rich cheeses for a comforting twist on the classic.

Ingredients

• 9 lasagna noodles
• 2 cups calabaza squash, peeled and diced
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions; drain and set aside.
2. In a skillet over medium heat, warm 2 tbsp olive oil. Add 2 cloves minced garlic and sauté until fragrant, about 1 minute. Add 2 cups diced calabaza squash, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Cook until squash is tender, about 10 minutes. Stir in 2 cups chopped spinach until wilted, about 2 minutes.
3. In a bowl, mix 1 cup ricotta cheese with 1/2 cup grated Parmesan cheese.
4. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the squash and spinach mixture, and 1/3 cup mozzarella cheese. Repeat layers, ending with noodles, remaining marinara sauce, and remaining mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake until cheese is bubbly and golden, about 10 more minutes.

The nutmeg subtly enhances the sweetness of the calabaza squash, creating a lasagna that’s unexpectedly sophisticated yet utterly comforting.

Tip: For a smoother texture, blend the cooked squash and spinach mixture before layering.

Calabaza Squash Muffins with Cream Cheese Frosting

These Calabaza Squash Muffins with Cream Cheese Frosting are a delightful twist on the classic, offering a moist, spiced base topped with a tangy, sweet frosting that’s irresistible.

Ingredients

• 1 cup pureed calabaza squash
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• For the frosting: 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the pureed calabaza squash, granulated sugar, brown sugar, vegetable oil, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
7. For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and 1/2 tsp vanilla extract, beating until fluffy.
8. Once the muffins are cool, frost each one generously with the cream cheese frosting.

The unique blend of spices in these muffins complements the natural sweetness of the calabaza squash, while the cream cheese frosting adds a luxurious finish that’s not too sweet.

Tip: For an extra touch, sprinkle a little cinnamon on top of the frosting before serving.

Calabaza Squash and Lentil Salad

This Calabaza Squash and Lentil Salad is a hearty, flavor-packed dish that brings a delightful contrast of textures to your table.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups cubed calabaza squash (about 1/2-inch pieces)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Toss the calabaza squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, cook the lentils in boiling water for 20 minutes or until tender but not mushy. Drain and let cool slightly.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil, maple syrup, apple cider vinegar, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper.
4. Add the warm lentils, roasted calabaza squash, red onion, and parsley to the bowl. Gently toss to combine everything with the dressing.

The magic of this salad lies in the sweet roasted squash against the earthy lentils, all brought together with a tangy-sweet dressing. It’s a standout dish that’s as nutritious as it is satisfying.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Calabaza Squash Fritters with Yogurt Dip

These Calabaza Squash Fritters with Yogurt Dip are the perfect blend of sweet and savory, offering a crispy exterior with a tender, flavorful center that’s irresistibly delicious.

Ingredients

• 2 cups grated Calabaza squash
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon salt

Instructions

1. In a large bowl, combine the grated Calabaza squash, all-purpose flour, Parmesan cheese, beaten egg, chopped cilantro, ground cumin, 1/2 teaspoon salt, and black pepper. Mix until well combined.
2. Heat the olive oil in a large skillet over medium heat. Form the squash mixture into small patties and fry in the hot oil for 3-4 minutes on each side, or until golden brown and crispy.
3. While the fritters are cooking, prepare the yogurt dip by mixing together the plain yogurt, lemon juice, minced garlic, and 1/4 teaspoon salt in a small bowl.
4. Serve the hot fritters with the yogurt dip on the side.

The magic of these fritters lies in their contrast of textures—crispy on the outside, yet soft and moist inside, with the yogurt dip adding a refreshing tang that balances the sweetness of the squash.

Tip: For an extra crispy texture, let the grated squash sit for a few minutes after salting, then squeeze out any excess moisture before mixing with the other ingredients.

Calabaza Squash and Apple Casserole

This Calabaza Squash and Apple Casserole is a heartwarming dish that blends the sweetness of apples with the earthy tones of squash, perfect for a cozy family dinner.

Ingredients

• 2 cups Calabaza squash, peeled and cubed
• 2 medium apples, cored and sliced
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp butter, melted
• 1/2 cup pecans, chopped

Instructions

1. Preheat your oven to 375°F and grease a medium casserole dish.
2. In a large bowl, combine the Calabaza squash and apples. Sprinkle with 1/4 cup brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Toss to coat evenly.
3. Transfer the mixture to the prepared casserole dish. Drizzle with 1 tbsp melted butter and sprinkle 1/2 cup chopped pecans on top.
4. Bake at 375°F for 35 minutes, or until the squash is tender and the topping is golden brown.

The contrast between the soft squash and crisp apples, topped with crunchy pecans, creates a delightful texture in every bite.

Tip: For an extra touch of sweetness, drizzle with maple syrup before serving.

Calabaza Squash Smoothie with Banana and Almond Milk

Start your morning with a creamy, nutrient-packed Calabaza Squash Smoothie that blends the earthy sweetness of squash with the creamy richness of banana and almond milk.

Ingredients

• 1 cup cooked calabaza squash, cooled
• 1 ripe banana
• 1 cup unsweetened almond milk
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Ice cubes (optional)

Instructions

1. In a blender, combine the cooked calabaza squash, banana, almond milk, honey, ground cinnamon, and vanilla extract.
2. Blend on high speed until smooth and creamy, about 1 minute. If you prefer a thicker smoothie, add a handful of ice cubes and blend again until smooth.
3. Pour into a glass and enjoy immediately for the best texture and flavor.

The magic of this smoothie lies in the velvety texture from the calabaza squash, which pairs surprisingly well with the tropical hint of banana and the warmth of cinnamon.

Tip: For an extra protein boost, add a scoop of your favorite vanilla protein powder before blending.

Calabaza Squash and Quinoa Stuffed Peppers

These Calabaza Squash and Quinoa Stuffed Peppers are a vibrant, nutrient-packed meal that brings a sweet and savory harmony to your table.

Ingredients

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small calabaza squash, peeled and diced (about 2 cups)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
3. Heat olive oil in a large skillet over medium heat. Add calabaza squash, onion, and garlic, cooking for 5-7 minutes until vegetables are tender. Stir in cumin, salt, and black pepper.
4. Fluff the quinoa with a fork and mix it into the skillet with the vegetables. Stir in half of the Monterey Jack cheese and cilantro.
5. Spoon the quinoa mixture into the bell peppers. Top with the remaining cheese. Bake for 25-30 minutes until the peppers are tender and the cheese is bubbly and golden.

The combination of sweet calabaza squash and hearty quinoa creates a satisfying texture contrast, while the melted cheese adds a creamy finish.

Tip: For an extra kick, add a diced jalapeño to the vegetable mixture.

Calabaza Squash Chocolate Chip Cookies

Who knew that adding calabaza squash to your chocolate chip cookies could make them even more irresistible? These cookies are a delightful twist on the classic, offering a subtle sweetness and moist texture that’s hard to beat.

Ingredients

• 1 cup pureed calabaza squash
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pureed calabaza squash.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips.
4. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
5. Bake for 10 to 12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

The calabaza squash not only adds a unique depth of flavor but also keeps these cookies wonderfully soft for days. Perfect for when you want a little something special with your afternoon coffee.

Tip: For an extra touch of warmth, try adding a pinch of cinnamon to the dough before baking.

Conclusion

We hope these 18 delicious Calabaza squash recipes inspire your autumn cooking! From cozy soups to sweet treats, there’s something for every home cook to enjoy. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the seasonal cheer. Happy cooking!