Calabaza Squash Smach

This Calabaza squash is available year round. Select golden flesh, take care when cutting tough skin and spoon out seeds prior to cooking.

Total time: 50 Minutes - 5 Servings


  • 3 LBS. Calabaza squash, seeds removed
  • Cooking spray
  • 3 tablespoons pure maple syrup
  • ½ teaspoon kosher salt



  1. Preheat oven to 400F. Coat baking sheet with spray; place minutes or until Calabaza is very tender when pierced with fork.
  2. Cut butter into small pieces and place in medium bowl. Scoop out flesh of Calabaza and add on top of butter.
  3. Stir in syrup and salt; mash the squash with potato masher until smooth(may also be processed in blender for finer texture).
  • Calories(1/5 recipe) 210 kcal; Fat 9g; Chol 25mg; Sod 125mg; Carb 32g; Fib 7g; Pro 2g; Vit A 520%; Vit C 60%; Calc 10% Iron 8%



  • ROASTED: Preheat oven to 425F. Peel and dice 6 lbs. of Calabaza; combine with 2 tablespoons olive oil, 2 tablespoons seasoned salt, and ½ teaspoon black pepper. Place on foil-lined baking sheet; bake 23-25 minutes or until golden tender.