L
et us get one thing straight right away, winter squash, such as Calabaza Mexicana (Trejo Española Mix), are not pumpkins, but all pumpkins are winter squash.
The distinction is that pumpkins, such as those used on Halloween, are more fibrous and thinner-fleshed, while those such Calabaza Mexicana are much less fibrous, thicker fleshed, and have a rich, buttery flavor that make them wonderful for cooking, baking and making soups. They are also surrounded by a thick shell that imparts onto them a long shelf life that extends into the year-end holidays and beyond.
These calabazas are wonderful for making pie, so lets begin the preparation for a two-crust pie.
1. Take a medium Calabaza Mexicana and lift it to waist high and drop it onto a tile floor or cement sidewalk to crack it into large pieces. Next, use a heavy knife to cut the large pieces into five- to six-inch-square pieces.
2. Place the pieces onto cookie sheets and put them in the oven, then bake at 375 degrees for approximately 25 minutes, until a fork easily pierces the flesh to the shell.
3. Take a spoon and scoop the flesh off each piece and into a bowl, leaving only the shell remaining. Add shells to compost.
4. Spoon the flesh into a blender or food processor and puree it. You may have to fill the blender two to four times to puree all the flesh. Empty each blenderful into a large, 6-quart pot.
5. Cook the pureed flesh on low and add sugar, cinnamon and nutmeg to taste, and cook it approximately 10 minutes.
6. Set to cool.
7. Prepare your pastry or use a commercial pastry. Roll it out and lay it on the pie dish, then roll out the top pastry and score a Calabaza Mexicana motif on it.
8. Fill the pie dish with the bottom piece of pastry, 4/5 of the way up, then lay the top pastry and crimp and seal it along the pie dish edges. Snip venting slits on the top pastry and sprinkle sugar on the top.
9. Bake at 400 degrees in the oven’s middle rack. The pie is ready when the crimped, sealed edges turn golden brown.
El Vecino’s Father, Augustine, grew the Calabazas Mexicanas for the family and his mother, Eloisa, would bake, process and prepare the pies for the family’s holidays meals.
Today, El Vecino’s wife, Carmen, prepares the Calabaza Mexicana pies for her family and they are so blessed that she does. They are their son, Vincent’s, and their grandson, Lucas’s, favorite pie.
Traditions such as this are gifted and passed on by our parents and antepasados (ancestors) as we, too, pass them to our children and grandchildren and may they keep them alive and pass them on to theirs.
Have a happy and safe Dia de Gracia
(Thanksgiving) and Christmas holidays.
November To Dos
1. Add organics and water to compost.
2. Insulate compost and worms with new straw bales.
3. Bake the Calabaza Mexicana pies and enjoy.
4. Give thanks for the successes of our growing season.