I really love squash as you can see. There are many different varities just like there is of my other favorite which is fish. First the oven is preheated to 350 F or 180 c. We are going to deal with calabaza squash today. It is big and round almost like that of a pumpkin. The recipe I am going to post now on how to make it is a very simple one. Here on my blog simplicity is the main key.
I washed, cut and removed the seeds from this squash before I cut it in to pieces and placed it in my roasting pan. I added 2 cookingspoons full of olive oil, 1 bullion cube or two pinches of vegtea seasoning, 1 clove of garlic I crushed with my mortar and pestle, I onion or shallot cut in to half moon slices, 3 dashes of knorr or maggi aroma,1 pinch each of kaloonji, red chili powder and turmeric. I mixed and rubbed these on to the squash and baked for 6o minutes at 30 minute intervals.
If you see any water after you open the lid, please do not be alarmed because this is the juice that is running off the squash. Also it Is very flavorful and therefore adding water to this squash while baking with the lid is the result from the steam that has been collecting as a result. The dish is perfectly fine and there is nothing wrong with it so it is nothing to worry about. Also the spices you can find at any Indian and Pakistani grocery store.
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