c.1997, M.S. Milliken & S. Feniger, all rights reserved
- 6 servings
- 3 tablespoons unsalted butter
- 1 1/2 pounds Calabaza (see Note), seeded, peeled, and cut into 3/4 inch chunks
- 1 large clove garlic, finely chopped
- 1/4 cup water
- 3 green onions, white, light green, and a little of the dark green part, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced habanero chile, or to taste
Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm.
Note: Calabaza is West Indian cooking pumpkin, sold in very large slices since the whole vegetable is too large for most families. If it is unavailable, substitute pumpkin, Hubbard or butternut squash.
Recipe courtesy of Robin Miller