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Calabaza (sweet pumpkin purée): recipe illustration
Everyday meals

Calabaza (sweet pumpkin purée)

Pumpkin gently cooked with cane sugar and cinnamon until it becomes a smooth, lightly caramelized purée. Served as a side dish or dessert, especially during festivities.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

176 kcal per serving

Protein
2.1 g
Carbohydrates
27 g
of which sugars
22.7 g
Fat
6.4 g
of which saturated fat
4.3 g
Fiber
1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the pumpkin, remove the seeds and cut the flesh into large chunks.
  2. Place the pieces in a pan with the water, the cinnamon stick and the sugar.
  3. Cover and cook over medium heat for about 30 minutes, stirring, until the pumpkin falls apart easily.
  4. Remove the cinnamon, then mash the mixture with a fork or potato masher.
  5. Reduce uncovered for a few minutes to evaporate excess water, then add the butter and stir.
  6. Serve warm or cold.

Variations and tips

Creamy version. Add coconut milk at the end of cooking for a creamier texture.

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Original Ecomely recipe.