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Grenadian Calabaza and Carrots

Grenadian style calabaza is very al dente squash. If you cook too long, squash will fall apart, which tastes fine, but not the intention of the dish. Add salt and pepper to taste. Sometimes, I’ll add a little honey at the very end, if the squash isn’t that sweet. You can add bacon and use bacon grease instead of butter. I’ve also eaten with bok choy tossed in towards the end (just long enough to wilt it). This recipe is totally scaleable, I don’t measure, just try and keep the 2:1 squash to carrot ratio.


2c diced squash (pumpkin, big green ones, butternut)
1c carrots (cut carrots large bite size, cut squash the same size)
1 med onion diced
2 garlic cloves minced (or to taste)
1/4 tsp parsley flakes (dried is fine)
1/3c water, stock or coconut milk (thin coconut milk with water a little)
2 Tbsp butter
fresh ground black pepper to taste
salt to taste

In a large saute pan, melt butter and sweat onions over med heat. Don’t brown butter or onions. Add liquid, garlic, carrot and parsley. Crank heat to high. Cook 2-3 minutes cover off. Carrots will be very all dente. Add squash. Cook until all water is gone and veggies start to sizzle in oil. If veggies are too firm, add a little water and cook some more.

Submitted by Brad Gentner, Tucson CSA