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Auyama Calabaza Squash

Auyama  is a  yellow-green pumpkin with very deep yellow flesh, used extensively throughout the West Indies. It is  usually sold by the wedge. Use instead of potato or in soups. The flowers are also edible. Mexicans fix calabaza flower quesadillas, which are small tortillas filled with sauteed flowers and cheese, then deep fried. Clean the wedge by removing the seeds and spaghetti-looking stuff from center, and refrigerate so the auyama lasts longer. You may substitute other squash for the auyama in these recipes. 

CREMA DE AUYAMA

Ingredients

2 1/4 lbs. auyama
1 medium onion, chopped
1 large clove garlic, minced

about 2 tablespoons olive oil
cilantro to taste
salt and pepper to taste
Around 1/2 teaspoon organic chicken or vegetarian bouillon.

Peel the auyama and cut in around 1 inch chunks. In a large soup pot heat the oil. Add the onions and cook in medium heat until transparent. Add the garlic and auyama. Cook in low heat, stirring occasionally, until the auyama is almost tender. Add 6 cups of water. Simmer in low heat until the auyama is very tender. Add cilantro. With a hand blender liquefy. Add bouillon, salt and pepper to taste. 

NOTE: You can use Mexican calabaza, pumping or butternut squash.

 


AUYAMA FRITTERS

1 3/4 lbs. auyama,  previously boiled or steamed until tender
2 teaspoon sugar
1 tablespoon butter
1/3 cup flour
1 egg

Mash auyama Add butter, sugar and egg. Sift flour over the auyama mixture. Mix well. If the mixture is a bit dry, add 1 or 2 tablespoons milk. Spoon mixture into very hot oil and fry until cooked. Drain on paper towels. Serve.


AUYAMA SOUFFLE

1 lb. auyama, cut into pieces and boiled or steamed until tender
2 tablespoons tomato paste
3 firm tomatoes, peeled
½ chopped onion
½ teaspoon garlic, crushed
½ cup Parmesan shredded cheese
3 eggs
2 teaspoons salt
Pepper to taste
½ tablespoon cilantro, chopped
¼  cup oil

In a pot, heat 2 quarts of water and 3 teaspoons Salt to a boil. Add auyama.

While the auyama is cooking, prepare the following “Sofrito” sauce: In a heavy skillet, cast iron is best, heat oil, sauté onion, garlic, tomatoes and cilantro. Once the auyama is cooked, mash and add the Sofrito. Beat 3 egg yolks and add to the mixture. Beat the 3 egg whites until dry and fold into mixture. Pour into souffle dish and bake at 400°F. for 30 - 35 minutes. Serve at once

 

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