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
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.
AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)
This is the real candy you can find at the flea market or your grandma's house! Hard on the outside, sweet and juicy on the inside. I used about half of the sugar the recipe calls for and it was sweet enough--you can taste the freshness of the fruit in every bite! You may find the hydrated lime (or calcium hydroxide, or slaked lime) in specialty grocery stores (Mexican product is called Cal) or garden center.
Provided by Rubi5236
Categories Candy
Time P1DT4h
Yield 60 wedges
Number Of Ingredients 4
Steps:
- Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
- Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
- Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
- Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
- Drain and wash twice in clear cold water. Drain for an hour.
- Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
- Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
- Drain and place pumpkin on wax paper to dry.
- Will keep refrigerated about a week but you should double bag leftovers and freeze for later.
Nutrition Facts :
CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)
Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.
Provided by mari9807
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
- Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
- Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
- Cover the pan and let simmer over medium heat, 20 to 30 minutes.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g
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