Calabaza squash exterior skin is hardened, and depending on open pollination, calabaza squashes can also be one solid color or multi-colored. The firm, yellow to orange flesh surrounds a large, central seed cavity with fibrous pulp and many small, flat seeds. When cooked, it has a smooth, fine-textured, and has a mild, sweet, and nutty flavor similar to butternut or acorn squash.
South and Central America
48°F (Cold Storage)