The astronomical rise in the price of vegetables never bothered our household budget in the 1950s. Our family had vegetables every day, gathered from trees, vines and the damp area near our “batalan” through which bath water flowed.
Our home was surrounded by malungay and katuray trees in lieu of concrete walls, providing a steady supply of young leaves, tender shoots and edible flowers. Covering the nipa roof were vines of ampalaya, patola and kalabasa, the fruits of which had to be supported by abaca string to protect the frail nipa roof from collapsing.
Whenever we harvested a kalabasa, we had to give away half to a neighbor since one fruit was too big for one family meal.
The pumpkin squash Pinoys call “kalabasa” is so much a part of our lives that it is considered a native vegetable although it was introduced to the islands from the Americas onlY after the 1500s. The inclusion of Kalabasa in the popular song “Bahay Kubo” further strengthens the belief of many that it is a native vegetable.
Proof of the vegetable’s popularity is its presence on buffet and dining tables as a major ingredient in soups, salads, appetizers, main courses and desserts. Food manufacturers consume tons of squash to produce catsup, bread and flour.
Health benefits
One of the many reasons squash is in high demand is its high fiber and nutritional density. Its health benefits include improving blood pressure, supporting the digestive system’s health, and decreasing risk for certain diseases.
Squash has a lot of antioxidants, which can boost immunity and help the body fight off certain diseases. Antioxidants like vitamin C help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of lungs, heart and other vital organs. With a buttery flavor and color, squash almost tastes like a sweet potato.
Squash contains considerable amounts of fiber, which can help one keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in squash can also improve eye health.
Squash contains enough vitamins and antioxidants that can help one get through flu season. Pumpkins contain beta-carotene, which the body changes to vitamin A. Vitamin A can improve eye health, reduce the risk of cancer, and boost one’s immunity to help fight off seasonal illnesses.
Young leaves and shoots
“Talbos ng kalabasa” refers to tender young leaves and shoots that we used in Sinigang and Tinola instead of kangkong and chili leaves. In the 19605, lowlanders discovered that sayote could thrive outside Baguio and started using sayote tops. Today, sayote has become a very popular vegetable everywhere, with only a few aware that sayote belongs to the squash family.
Kalabasa tempura
Slice peeled kalabasa into shoestrings. Rinse with slightly salted water. Drain and pat dry. Shake in seasoned flour. Dip individually in flour-water mixture and deep fry until golden brown and crispy.
Tip: Mix 2 tbsp cornstarch for every cup of flour.
Pumpkin mojos
Tasting almost like potatoes, kalabasa is the perfect inexpensive stand-in when making Mojos, a very popular pulutan introduced by a famous pizza parlor.
First, parboil kalabasa quarters for 19 minutes. Cool, then slice into 1/4 inch bite-size pieces. Shake in a bag with seasoned flour (salt, pepper, chicken powder, onion powder). Dry on a wire rack for 10 minutes.
Dip in a mixture of egg and milk and coat once more with flour mixture. Deep fry until golden brown.
Pumpkin soup
Peel, then parboil kalabasa. Cool, then grate to prevent lumps.
Saute mashed garlic and chopped onions, add chicken stock or water with chicken cube. Heat to boiling and stir in grated squash and coconut milk. Season to taste.
For more East Asian flavor, add 1 tsp curry powder while sauteing onions.
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