Auyama
Auyama is the Dominican and Venezuelan name for calabaza, a large winter squash in the Cucurbita moschata family also called West Indian pumpkin. It has a hard, mottled green-and-tan or solid tan rind and dense, deep orange flesh that's sweeter and less watery than American jack-o'-lantern pumpkin. It's a staple in sancocho, soups, purees, and baked desserts across the Caribbean and northern South America.
Varieties
Auyama, calabaza, and West Indian pumpkin all refer to the same Cucurbita moschata squash sold under different regional names; it's a distinct species from the round orange Cucurbita pepo pumpkin used for American pie and jack-o'-lanterns.
Buying tips
Choose a squash that feels heavy for its size with a hard, dull rind (a shiny or soft rind signals it was picked too early or is starting to spoil). Precut wedges should show firm, deep orange flesh with no wet or mushy spots.
Substitutes
Butternut squash — 1:1 by weight
Closest everyday substitute: similar sweetness, texture, and cooking time, though slightly less starchy when pureed.
Kabocha squash — 1:1 by weight
Denser and a bit sweeter than auyama; holds its shape well in soups and stews.
Sugar pumpkin (pie pumpkin) — 1:1 by weight
Milder flavor and slightly more fibrous; good in soups and purees but less rich than true auyama.
Acorn squash — 1:1 by weight
Works in a pinch but is more watery and less sweet; drain extra liquid if using in purees.
Storage
A whole, uncut auyama keeps at room temperature in a cool, dry spot for 2-4 weeks. Once cut, wrap the exposed flesh tightly in plastic and refrigerate for up to 5 days, or peel, cube, and freeze raw pieces for up to 8 months.
How to use
Peeled and cubed into sancocho and other Caribbean stews, where it partly dissolves and thickens the broth. Boiled and mashed as a side dish, blended into cream soups, baked into cakes and flan-like desserts (bizcocho de auyama), and mixed into arepa or empanada dough for color and sweetness.
What it pairs with
Pairs well with coconut milk, cinnamon, garlic, cumin, cilantro, and corn, and rounds out the flavor of pork and beef in slow-cooked stews.
Nutrition
Auyama is rich in beta-carotene (vitamin A) and provides fiber and potassium, all for relatively few calories per cup since it's mostly water and complex carbohydrate.
FAQ
Is auyama the same as pumpkin?
Not exactly. Auyama belongs to the species Cucurbita moschata, while classic American pumpkin is Cucurbita pepo. They look similar cooked but auyama is denser, sweeter, and less fibrous.
Do you eat the skin of auyama?
No, the rind is thick and tough even after cooking. Peel it with a sturdy vegetable peeler or knife before cubing.
How do you cut a whole auyama easily?
Microwave it whole for 3-4 minutes to soften the rind slightly, then cut it in half with a heavy knife, scoop out the seeds, and slice into wedges before peeling.
Can auyama seeds be eaten like pumpkin seeds?
Yes. Rinse off the pulp, pat dry, toss with oil and salt, and roast at 325°F (165°C) for 20-25 minutes until crisp.
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