The ladies in the bakery think of it as a sweet or dessert and the lovely soft pulp can be utilized in pastries of various types. However I have wonderful memories of a pasta called Mezza Luna which we had in San Francisco once and which I have never forgotten. The calabaza was in a home-made ravioli with sage in the shape of a half-moon (mezza luna)... delicious.
I, on the other hand, have only used it as a side vegetable dish so far and am grateful that it is just around the corner!
What is this you say? This is a Calabaza - to you a Pumpkin. This is half, bought by me from our local Panaderia (Bakery) which is around the corner from where we live. It is delicious. I had seen it many times on the shelf but never thought to buy one. Of course, after tasting it for the first time I have been back on several occasions! The baker, when you think of it, has the perfect opportunity to put some Pumpkins into his ovens. The ovens are fired up early morning and he bakes all his bread and then he can put the pumpkins in - slathered with some honey - and they slowly cook away to their heart's content.
The ladies in the bakery think of it as a sweet or dessert and the lovely soft pulp can be utilized in pastries of various types. However I have wonderful memories of a pasta called Mezza Luna which we had in San Francisco once and which I have never forgotten. The calabaza was in a home-made ravioli with sage in the shape of a half-moon (mezza luna)... delicious.
I, on the other hand, have only used it as a side vegetable dish so far and am grateful that it is just around the corner!
