Zucchini is straight, while yellow squash has a fat bottom and tapers towards the neck. Most people won't think twice about serving basic cornbread when is on the table. I’ve been searching your archives for calabacita italian soup with leeks. However, many of the Mexican or South American Zucchini have a different appearance than the traditional European or American Zucchini. A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet. this link is to an external site that may or may not meet accessibility guidelines. Calabaza is a great source of vitamin A and vitamin C, both of which are vital to a healthy immune system. Though you can substitute one for the other in recipes, the Italian is a bit milder and sweeter. I love your show and your e-mails! Calabaza squash is native to Central and South America, and the Caribbean. If you're lucky enough to come across what appears to be a green pumpkin at the market, don't hesitate to get it while you can. Cook for 35 to 45 minutes, or until fork tender, rotating the baking sheet halfway through. Botanically speaking, Calabaza is classified as Cucurbita moschata, or a tropical species with long creeping vines that belongs to the same family as pumpkins and gourds. Credit: It can range from cantaloupe size to watermelon size. © 2010-2020 Mexican Table LLC. Allrecipes is part of the Meredith Food Group. The squash themselves are quite mild, and watery and when over cooked can become mushy and fall apart however the sloppy nature of the calabacita is tasty and almost sauce like. 1 yellow squash 1 zucchini 1 onion, sliced in ½ inch rounds 2 ears of corn, shucked 1 garlic clove, minced 1 tablespoon chopped green chili (or one fresh green chili roasted on the grill and pealed) Salt and pepper Olive oil. Below see the Italian zucchini on top of the regular green zucchini so you can compare its looks. Toss with olive oil. Seasons/Availability Calabaza squash is available year-round, with peak season in the fall through winter. See the Italian zucchini pictured above. Calabacitas. Calabaza squash, when cooked, is smooth, fine-textured, and has a mild, sweet, and nutty flavor similar to butternut or acorn squash. I was basic but there was a seaconing or sause that made it so delicious. You're not likely to find calabaza at your local supermarket, but depending on where you live you may find them at international markets or farmers' markets. The Difference between Squash and Zucchini is that squash has four species while Zucchini is from the species pepo. When shopping for calabaza, choose a squash that is heavy for its size and still has its stems firmly attached. The fall and winter seasons bring a bounty of hearty squash varieties that can be enjoyed any number of ways, whether it's sweet or savory. Published January 14, 2010 I think the most commonly used zucchini in Mexican cooking is either what in Mexico is called the calabacita italiana, or Italian zucchini, or the calabacita bola or round squash, which is similar to the Italian but rounder and smaller and used a lot in French cooking. Season with salt and pepper to taste. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more. You may also find it sold pre-cut into large wedges. Hi Lorraine, I have a version of calabacitas in my huevos rancheros recipe: http://patijinich.com/2014/01/huevos-rancheros-with-zucchini/. The shape may be more of pear shape or a short stocky cucumber shape. Calabaza can be used for both sweet and savory cooking applications, including baking, roasting, sautéing, grilling, or steaming. Hola Rosie, Here’s the recipe: http://patijinich.com/2012/11/zucchini_soup_with_tortilla_crisps/. Calabaza squash is native to Central and South America, and the Caribbean. In Europe, the Zucchini Squash is commonly referred to as a Courgette by the French while in South America it is known as a Calabacita. Cut the halves into ¾-inch to 1-inch slices. Learn how your comment data is processed. Thank you. Very simple, fresh. The Italian zucchini is smaller, a bit rounder with a chubbier appearance, and has a lighter green color that is randomly speckled with a cream color and is milder and sweeter in flavor. It will keep for several days when stored this way. Calabaza squash are similar in shape to a pumpkin (they also go by the name, "West Indian pumpkin"), and their skin can range in color from green to a light tan. 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