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Cuban Squash with Garlic (Calabaza con Ajo)


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Rate this recipe 2.8/5 (5 Votes)


  • 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


Servings 4


Step 1

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.

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