3 tbsp Unsalted butter
1 1/2 lb Calabaza (see Note), seeded, peeled, and Cut Into 3/4Inch Chunks
1 large Clove garlic, finely chopped
1/4 cup Water
3 Green onions, white, light green, A Little Dark Green finely chopped
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground
1/2 tsp Minced habanero chile, or to taste
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Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and chile, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm. Yield: 6 servings Note: Calabaza is West Indian cooking pumpkin, sold in very large slices since the whole vegetable is too large for most families. If it is unavailable, substitute pumpkin, Hubbard or butternut squash. |
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