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Squash has been a part of the Mexican gastronomy since Pre-Hispanic times, and ever since then has been planted alongside corn, beans, and peppers. We love to cook it with cream, in stews, soups, with salsa, stuffed, or steamed, like in this recipe. It’s so easy, you can prepare it in only a matter of minutes.
Out of all many types of squash found in Mexico, there are two very popular varieties: Creole squash and Italian squash. Italian squash is found all over Mexico, has a pale green color, and is oblong in shape, measuring 3-6 inches. The Creole squash (or “Calabaza Criolla”) is mostly known in the central states, and has a small, round shape, measuring 2-3 inches in diameter. It also has a pale green color. Both varieties of squash have a very mild and tasty flavor, with very tender skin.