I love this Calabaza squash, it's so delicious, really really sweet, and buttery. But, the skin is extremely tough, never mind about peeling with regular knife. I use my clever and borrow my husband hammer to cut it into half or large chunks, then roast it in the oven. When its done, I just eat the whole thing including the skin, so far I haven't had any problem with my stomach, so I assume it is save to eat.
Calabaza Squash and broccoli Tart
makes 1 (11-inch) tart
1 recipe of simple pastry dough
3/4 cup diced sweet onion
4 oz broccoli floret
6 oz roasted calabaza squash, sliced
1/2 cup heavy cream
1/2 cup milk
3 oz grated gruyere cheese
3 oz grated parmesan cheese
freshly grated nutmeg, to taste
freshly grated black pepper, to taste
salt, to taste
1 tbs olive oil
Butter generously an 11 - inch round tart. Set aside.
Roll out the pastry dough into 1/8 - inch thickness. Transfer onto tart pan, trimm off the excess. Prick all over with fork, refrigerate at least 30 minutes.
Meanwhile, heat oil on a skillet set over medium heat. Fry the onion until lightly golden, add broccoli floret, stir and cook for about one minutes. Remove from the heat, and cool completely.
Preheat oven to 375 F
Take pastry dough from refrigerator, line with aluminum foil. Add beans on top of the foil. Bake for 20 minutes. Remove the foil and the beans, continue to bake for another 10 minutes. Remove pastry dough from the oven - cool slightly, then add broccoli - onion mixture, and scatter calabaza slices here and there.
Crack the eggs in a medium bowl, add heavy cream, milk, gruyere cheese, parmesan cheese, nutmeg, black pepper, and salt. Pour into pastry shell.
Bake for 25 - 30 minutes until it is set, but still slightly jiggle in the middle when the pan is shake gently. Remove from the oven, serve warm, or at room temperature.