Jessica's Cubano Squash Recipes

Cuban Pumpkin Salad

How to Make Ensalada de Calabaza Cubana
courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

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1 medium sized Calabaza (orange-fleshed Caribbean pumpkin)

2 large chopped onions
Vinegar
Olive oil
Salt to taste

Optional: baby greens and your favorite nuts/seeds to garnish.

Cut pumpkin without peeling into four pieces (quarters). Cook until flesh is tender in salted boiling water. Remove pumpkin and drain water. In a bowl, mix salad dressing: vinegar, olive oil, chopped onions and salt. Pour over pumpkin and refrigerate a few hours till cold.

 

Yield: Serves 4.

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