Garlic Onion Pumpkin Calabaza Side Dish Food

CALABACITA CON PUERCO (PORK WITH SQUASH)

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
• Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

CALABACITAS

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
• Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
• Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
• Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
• Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
• Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

GARLIC & ONION PUMPKIN / CALABAZA SIDE DISH

Steps:

• Take off the seeds but leave on the shell and cut into extra large cubes. The shell will be easier to remove once it's cooked, or it can be left on as well, since it becomes as soft as the pumpkin (but I like it off).
• Steam or boil the pumpkin until cooked. As a variation, if you're steaming carrots as part of the menu, you might want to reuse that same water to boil the pumpkin for an added touch of sweetness.
• Chop the onions and the garlic and then saute them in the oil until cooked, but not caramelized. Top the pumpkin with the onions, garlic and some of the oil (though you don't have to use all of it, just enough to drizzle over each pumpkin cube.).
• You can serve warm or chilled.

SWEET AND SPICY CALABAZA SOUP WITH GARLIC MOJO

Steps:

• In a glass bowl, combine all the ingredients for the mojo and stir together. Cover and refrigerate for up to 4 hours before using. Preheat the oven to 350 degrees. Place the calabaza cut side down on a baking sheet and bake for about 30 minutes. Meanwhile, in a large soup pot melt the butter over medium heat. Add the onions and cook for about 10 minutes, or until the onions are softened. Add the plantain and cook for 5 minutes more, then add the cumin, coriander, salt and pepper. Stir together for 3 minutes more. Add the chicken stock, increase the heat to high and bring to a boil. Cover the pot and reduce the heat to medium. Remove the calabaza from the oven and, when cool enough to handle, scoop out the flesh, break it into small pieces and add to the soup. Add the apple juice and simmer for 30 minutes more, until the plantain is tender. Pour the soup through a strainer into another large pan. Transfer the solid ingredients to a food processor and puree until smooth, scraping down the sides of the bowl as necessary. Add the puree to the liquid mixture, stir to combine, and heat through over medium heat. If you prefer a thicker consistency, remove the cover and simmer until slightly thickened. Serve in shallow heated bowls, with a teaspoon or 2 of the mojo swirled into the center.

MASHED PUMPKIN

Steps:

• Heat oil in a saucepan and fry onions until translucent.
• Add garlic and fry until light golden brown.
• Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
• Mix in the pumpkin and saute for 1-2 minutes.
• Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
• Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
• Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
• Remove pot from heat and serve as a side dish with rice or roti.

SOPA DE CALABAZA Y MANZANA - PUMPKIN & APPLE SOUP

Steps:

• Combine all of the ingredients except for cilantro and nutmeg in a large pot and bring to a boil. Lower the heat and simmer for 20 minutes.
• Drain excess liquid and puree in blender or food processor.
• Adjust the seasonings.
• Reheat over medium heat.
• Garnish with cilantro & nutmeg.

PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
• In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
• Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
• Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.

PUMPKIN SOUP

Steps:

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.