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Calabaza Squash Spread

Cheese and Bacon Calabaza Squash Spread

Course Appetizer
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10


  • 1 medium Calabaza/Calabasa squash
  • 1 shallot or small onion
  • 2 Strips of Bacon
  • 1/3 cup heavy cream
  • 1 1/4 cup mild cheese like Swiss or gruyere
  • 2 tbs Mountain Spice Blend, ground
  • 1 tbs Worcestershire sauce
  • Olive oil
  • Black Pepper and Salt to taste


  1. Cut the squash into large chunks, drizzle with olive oil and salt. Place on sheet pan and roast at 375 degrees until very tender. About 30-45 minutes depending on the size of the squash. When cooked allow to cool and scoop the flesh from the peel. The spread will need roughly 2+ cups of cooked squash.
  2. Fry the bacon until crisp. Cut into small bits and reserve the drippings. Cook the shallot in the bacon drippings until clear and soft.
  3. Put the squash, shallots and heavy cream into a food processor. Whip until smooth. Add the spices, Worcestershire and 1 cup of cheese. Blend well. Taste and adjust seasoning.
  4. Spoon the mix into a shallow baking dish. Sprinkle the remaining cheese and bacon bits on top. Bake at 350 degrees until the cheese is melted and the edges brown slightly. About 30 minutes. Serve with crackers.

Recipe Notes

Any hard squash like pumpkin, acorn or butternut could be used in place of the Calabaza.

Mountain Spice blend is a mix of Juniper berry, turbinado sugar, garlic, onion, green peppercorn, lemon verbena, shallots, ginger, oregano, pink pepperberry, parsley and lavender.