Winter is a good time to try different root vegetables and nearly 30 different species of squash. Calabaza (a.k.a. West Indian pumpkin) grows in the West Indies, tropical America, and Africa. This is drizzled with mojo sauce (blend of sour orange juice and herbs). Then, too, any time of the year is great time to serve this dish.
Calabza con Mojo (Spanish)
Serve 2-3
2 calabazas, seeded and cutting wedges
6 cloves of garlic
1 tsp. (5 ml) sea salt
pinch of black pepper
1/4 cup (60 ml) each organic: lime juice and orange juice
2 Tbs. (30 ml) chopped oregano leaves or 2 tsp. (10 ml) dry oregano
1 onion, sliced into rounds
½ cup (120 ml) olive oil
A. Calabaza:
1.Place the calabaza face-down in a pan with some water
2. Steam about 20 minutes.
2. Steam about 20 minutes.
3. Transfer to the a large serving dish.
B. Mojo:
1. Mash the garlic, salt, and black pepper into a paste.
2. Whisk in lime, orange juice, and oregano.
C. Onions:
1. Place the onions in a deep skillet with a tight lid.
2. Pour the mojo over and toss.
3. Heat the olive oil in a small pan, bring to a simmer over medium heat.
4. Carefully, pour the oil over the onions. Cover and steam 3-5 minutes.
D. Serve:
Pour the mojo and onions over the calabaza and serve immediately.
