Where to buy calabacita squash
near me?

Calabacita squash is commonly used in sautés, soups, stews, casseroles, tacos, and as a side dish.

No, the skin is tender and edible, so there's no need to peel it.

Yes, blanch sliced squash in boiling water, cool, then freeze in airtight containers or freezer bags.

Use it in stir-fries, Mexican calabacitas, soups, omelets, casseroles, and pasta dishes.

It has a mild, slightly sweet flavor and tender texture similar to zucchini.

No, the seeds are soft and edible, but you can remove them if desired.

It can be eaten both raw (in salads) and cooked.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Wash the squash, trim off the ends, and chop or slice as desired. It can be sliced, diced, or grated depending on your recipe.

Store unwashed calabacita squash in the refrigerator crisper drawer for up to one week.

It can be steamed, sautéed, roasted, grilled, or added to soups and stews.

It typically cooks in 5–8 minutes when sautéed or steamed, and 15–20 minutes when roasted.

Yes, zucchini can be used as a substitute in most recipes calling for calabacita squash.

Look for firm, glossy, and unblemished skin, and the squash should feel heavy for its size.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Store cooked squash in an airtight container in the refrigerator and use within 3–4 days.