Calabaza Rellena Recipes

CALABACITAS RELLENAS

Steps:

• Cut the stem off the top of the calabacita. Grill them face-down over medium heat for 15 mins or until the middle is soft enough to dig out with a spoon. Let them cool a bit before you actually remove the middles. You'll just scoop them out to make a little boat for the filling to go.
• Blister and sweat the chilaca chiles like you would do with a poblano. You can do this by putting them on the grill and watching them carefully, turning until the skin blisters on all sides, or you can follow my tutorial on how to blister chiles on the stove. It's important to note that chilacas are much thinner-skinned than poblanos, so they will blister quicker. Place them in a plastic bag once they're blistered to allow them to sweat for 5-10 minutes or so. When they're done sweating, remove the skin and cut the top off of the chile. Cut a slit lengthwise and remove any seeds. Slice the chile into small, bite-sized strips.
• Dice a few slices of white onion until you have about six tablespoons. Mix with the chilaca chile strips.
• Cook the chorizo and drain the grease. Combine with the onion and chile and then crumble the queso fresco over the top. Stir to mix. Spoon into the calabacitas.

ROASTED CALABAZA

Steps:

• Preheat oven to 475°F with racks in upper and lower thirds.
• Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
• Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
• Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.

CALABAZA SOUP: SOPA DE CALABAZA

Steps:

• Preheat oven to 350 degrees F.
• Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
• In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
• Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

ROASTED CALABAZA

Steps:

• Preheat oven to 475°F.
• Remove the seeds and peel the calabaza, then cut into 3/4-inch-wide pieces
• Toss with oil, salt, and pepper.
• Spread onto baking pans in a single layer.
• Roast the calabaza for 20 minutes then turn each piece.
• Roast for another 20 to 30 minutes or until they are caramelized.
• Serve with lime wedges spritz onto squash.