Best 4 Cuban Squash With Garlic Calabaza Con Ajo Recipes

Honey Garlic Glaze Recipe - (3.8/5) image

Provided by Chez_Alexander

Number Of Ingredients 7

1 clove garlic, minced
1 TBS butter
1/3 cup honey
2 TBS brown sugar
2 TBS soy sauce
Dash of ginger (to taste)
Dash of cayenne pepper (to taste)

Steps:

1. Saute garlic in the butter, but do not brown. 2. Add honey, brown sugar, ginger, cayenne, and soy sauce. 3. Bring to a boil, then reduce to low heat and simmer for 5 minutes or until thick. Do not allow glaze to boil over. Makes 8 TBS. Each TBS of glaze = 2 Weight Watchers points.

Cuban Squash with Garlic (Calabaza con Ajo) Recipe - (3.3/5) image

Provided by á-708

Number Of Ingredients 5

2 lbs (900 g) calabaza or Hubbard or butternut squash, peeled, seeded, and cut into 2-inch (5 cm) pieces
4 Tbs (60 ml) olive oil
3-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Steps:

Boil the squash in salted water until tender, 20 to 25 minutes. Meanwhile, heat the oil in a skillet over high heat until it shimmers, add the garlic, and immediately remove from the heat. Drain the squash and place in a serving bowl. Drizzle with the oil and garlic, season with salt and pepper, and garnish with chopped parsley. Serves 4 to 6.

Cuban Garlic Soup (Sopa De Ajo) image

Provided by Morgorond

Categories Clear Soup

Time 1h10m

Yield 6 Cups, 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
6 slices French bread, cubed
12 garlic cloves, peeled, minced
1 (28 ounce) can whole tomatoes, peeled, drained and chopped
1 teaspoon paprika
1 bay leaf
4 cups chicken broth
1/4 cup sherry wine
salt and pepper
6 large eggs, separated
parsley (to garnish) (optional)

Steps:

In an 8-quart stockpot, heat the oil over medium heat. Add the bread and saute until the cubes just begin to brown, 3 to 5 minutes. Stir in the garlic and cook, stirring constantly, until the garlic is fragrant, 1 minute.
Using a wooden spoon, mash the garlic and bread together. Add tomatoes, paprika, bay leaf, chicken broth and sherry. Bring to a boil, reduce heat to low and simmer for 1 hour. Season to taste with salt and pepper.
In a small bowl, add about 3 Tablespoons of the hot soup to the egg yolks, beating constantly to temper them. Add yolk mixture to the soup, whisking constantly and quickly until smooth. Add unbeaten egg whites to soup in stockpot in a steady stream while whisking quickly until all are mixed. Return soup to heat to warm.
Remove and discard bay leaf, garnish with parsley if desired and serve.

Nutrition Facts : Calories 616.9, Fat 22.4, SaturatedFat 4.8, Cholesterol 317.2, Sodium 1469.2, Carbohydrate 65, Fiber 5.8, Sugar 7.9, Protein 25.3

Garlic & Onion Pumpkin / Calabaza Side Dish image

Provided by gloriathecat

Categories Weeknight

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 pumpkin (calabaza) or 1/4 cuban squash (calabaza)
1/2 onion
2 garlic cloves
1/2 cup olive oil (or less) or 1/2 cup vegetable oil (or less)

Steps:

Take off the seeds but leave on the shell and cut into extra large cubes. The shell will be easier to remove once it's cooked, or it can be left on as well, since it becomes as soft as the pumpkin (but I like it off).
Steam or boil the pumpkin until cooked. As a variation, if you're steaming carrots as part of the menu, you might want to reuse that same water to boil the pumpkin for an added touch of sweetness.
Chop the onions and the garlic and then saute them in the oil until cooked, but not caramelized. Top the pumpkin with the onions, garlic and some of the oil (though you don't have to use all of it, just enough to drizzle over each pumpkin cube.).
You can serve warm or chilled.

Nutrition Facts : Calories 246.7, Fat 27, SaturatedFat 3.7, Sodium 1.2, Carbohydrate 1.9, Fiber 0.2, Sugar 0.6, Protein 0.2