calabazas

Calabazas is the Spanish term for pumpkins and related winter squashes, referring to edible fruits of several Cucurbita species. In everyday usage it covers both ornamental carving pumpkins and culinary varieties used for cooking. Botanically, calabazas belong to the Cucurbitaceae family; the fruit is a pepo produced by vine plants.

The main cultivated species are Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata, which yield a range of shapes, sizes, and flavors—from small sweet sugar pumpkins to large carving pumpkins and dense winter squashes. They are warm-season annuals that require full sun, well-drained soil, and ample moisture, with a long growing period. Harvest occurs when the rind is hard and color deepens; curing helps extend storage life.

Culinary uses vary by variety and region. The pulp is used in soups and purées, stews, and baked dishes, as well as in desserts. Seeds, known as pepitas, can be roasted and eaten, and oil may be extracted from them. Nutritionally, calabazas provide beta-carotene (a precursor of vitamin A), dietary fiber, vitamins C and B, and potassium, typically with low fat.

Storage and handling are straightforward: whole pumpkins store for weeks to months in a cool, dry place; once cut, they should be refrigerated and used promptly. Pests and diseases such as squash vine borers and powdery mildew can affect plants, so practices like crop rotation and proper spacing help reduce impacts. Calabazas hold cultural significance in many Spanish-speaking regions and feature prominently in autumn harvest traditions and regional cuisines.