• Description

Vernacular Names: calabasa, kalabasa

Parts utilized as vegetable and availability: flowers, fruits, leaves, shoots

Cultivated/Foraged: planted

Market presence of vegetable:not marketed; marketed

Habitat: farm, garden, homegarden

Availability: all year round;
Every 6 months;
available July-August

Other uses: feeds for pigs

Dishes:Sautéed, law-uy, ginataan, pinakbet, adobong kalabasa, bola-bola

Pinakbet

Ingredients

Kalabasa
Talong
Kamatis
Sibuyas
Bawang
Okra
Sitaw
Bagoong
bell pepper
Ampalaya

Procedure

1 . Sauté garlic, onion, tomato and bagoong in oil. Pour water and simmer for 10 minutes.
2 . Add kalabasa, okra and sitaw in 2-minute intervals.
3 . Add ampalaya and eggplant and simmer for 5 minutes.
4 . Transfer on a serving plate and serve.

Sari-saring gulay

Ingredients

Gabi
Kalabasa
Patani
Puso ng saging
Upo
Kangkong
Likway
Sili (bell pepper)
Luy-a
Tanglad
Sibuyas
Malunggay
Gata (coconut milk)

Procedure

1 . Fill pot with water and throw patani. Bring to a boil over medium high heat then drain when tender.
2 . Fill the pot again with water and throw gabi (taro), kalabasa (squash), patani, upo and banana blossom. Bring to boil until tender.
3 . throw malunggay, kangkong at likway
4 . After 5 mins, pour coconut milk then mix.
5 . serve