I love packaging West Indian Pumpkin (Calabaza) for future use since the pumpkin (calabaza) is an essential food source to our diet. West Indian Pumpkin (Calabaza) is a round or oblong squash that is popular in the Caribbean, Central and South America. The color of the skin can vary and can include green, orange and tan hues. The flesh of the West Indian Pumpkin is firm and bright orange with a sweet flavor similar to butternut squash.
The Taíno Indians cultivated the pumpkins and were known to add pieces of pumpkin to the stewed beans to thicken the sauce. A tradition that we still follow when stewing our beans. It is also rich in Vitamin A. Therefore, I will illustrate two different methods of packaging West Indian Pumpkin for recipes that call for chunks of pumpkin or puréed pumpkin.
Describing the West Indian Pumpkin (Calabaza)!
This particular pumpkin weighed 13 pounds and the skin color has green, tan and orange color patches. Today, you can purchase a whole pumpkin or pumpkin wedges at the Latin Markets.
Cutting and Peeling West Indian Pumpkin (Calabaza)!
With a knife, cut a whole pumpkin into equal wedges lengthwise.
This is a pumpkin wedge. The flesh is firm and bright orange with a sweet flavor similar to a butternut squash.
Using a spoon or knife, remove the seeds and strings from the pumpkin wedges.
Insert a knife between the skin and flesh to peel the pumpkin, using a downward stroke.
The pumpkin wedge has been peeled and seeded.
Cut the pumpkin wedges in halves for steaming and puréeing or cut into 1 to 1½-inch chunks to package for stewed beans.
Steaming the Pumpkin Wedges for Puréed Pumpkin – First Method!
Fill bottom of steamer with water and insert steamer basket. Place the pumpkin chunks the steamer basket will hold. Cover with lid and steam for approximately 30 minutes or until fork tender.
After 30 minutes of steaming, check for tenderness with a fork.
Mashing the Steamed Pumpkin Wedges!
Place several steamed pumpkin chunks in a bowl.
Mash the steamed pumpkin with a potato masher. Continue this process with the remaining steamed pumpkins.
The mashed pumpkin has a beautiful orange color and a creamy texture!
Packaging West Indian Pumpkin – Puréed Pumpkin!
Fill a 2 cup plastic container with the puréed pumpkin. Continue this process with the remaining puréed pumpkin.
Cover with a tight-fitting lid and place in the freezer for future use.
Packaging the Raw Chunks of West Indian Pumpkin – Second Method!
After removing the seeds/strings and peeling the pumpkin wedges, cut several pumpkin wedges into 1 to 1½-inch chunks.
Place the pumpkin chunks into snack bags. Each snack bag will hold approximately 4 ounces of pumpkin pieces.
I place at least 8 snack bags into a gallon bag. The gallon bags are dated and stored in the freezer for future use. Whenever I am making a recipe that calls for pumpkin pieces, I retrieve the chunks of pumpkin (one snack bag) from the freezer and place the frozen pumpkin chunks directly into the pot.
Click on the button below to watch my YouTube Video on How to Prepare and Package West Indian Pumpkin (Calabaza)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
Print
Preparing and Packaging West Indian Pumpkin
- Prep Time: 45 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour 15 minutes
- Yield: 108 ounces 1x
Description
Packaging West Indian Pumpkin in advance, an essential food source to the Caribbean diet, for future pumpkin recipes.
Ingredients
1 whole pumpkin (13 pounds), cut into 8 equal pumpkin wedges.
Instructions
- Remove the seeds and strings from pumpkin wedges. Peel the pumpkin wedges.
- Cut the other 4 pumpkin wedges into halves.
- Place chunks of pumpkin into steamer basket over medium-low heat and steam pumpkin for approximately 30 minutes or until fork tender.
- Place steamed pumpkin in bowl and mash with a potato masher until a creamy texture is formed.
- Add the puréed pumpkin into 2-cup plastic containers and cover with a tight-fitting lid. Store in the freezer for future use.
- Cut 4 pumpkin wedges into 1 to 1½-inch chunks.
- Place chunks of pumpkin in snack bags (approximately 4 ounces each bag).
- Place snack bags in gallon bags and store in freezer for future use.
Notes
Now you can make delicious desserts (custards, pies, breads), stews, fritters, beans and soups with minimal preparation time because the pumpkin was prepared in advance.
Since our recipes call for both mashed and chunks of pumpkin, I prepare both method, using one pumpkin. However, you can use 1 whole pumpkin for either method of preparation.
- Category: Food Preparation Techniques
- Method: Steaming
- Cuisine: Puerto Rican
Keywords: West Indian Pumpkin, Caribbean Pumpkin, Pumpkin Preparation, Cooked Fresh Pumpkin
