Pumpkins are the symbol of fall here and in the US. From Halloween through Thanksgiving, these large vegetables from the squash family take on many forms, from jack-o-lanterns in the US to soups and even lattes in both countries. Pumpkins have been cultivated and consumed for centuries.
Spain is one of the top producers of pumpkin in all of Europe, found mostly in the region of Valencia where it is a significant ingredient in local dishes. It can be used in sweet as well as savory specialties, such as soups or stews which are perfect for crisp fall days all over the country.
In Valencia there are several examples of recipes with pumpkin. One of the most common desserts is roasted pumpkin on its own. Nothing is added, not even sugar! They simply eat the sweet, golden slice as it is. They also use pumpkin as an ingredient in the classic buñuelos de calabaza (pumpkin fritters) which are fried in olive oil and sprinkled with sugar or cinnamon.
‘Cabello del angel’, meaning angel hair, is a sweet mixture found inside many Spanish pastries. It’s made from squash pulp and sugar, making it delicious and golden in color.
On the savory side, diced pumpkin can be added to creamy rice dishes or blended to make rich soups. The butternut squash is the most popular type of pumpkin found throughout Spain, with its abundance of thick flesh making it perfect for cooking. ‘Pisto con calabaza’ is similar to ratatouille, where pumpkin is added to a mix of vegetables and simmered slowly with tomatoes.
Make sure to try these unique, seasonal dishes on your next trip to Spain with Valesa.
