Spanish Calabash (Bottle Gourd) with Butter

Spanish Calabash, cooked in the heart of Amsterdam on the hotplate!

Today, I’ve taken a simple yet delicious Spanish calabash and prepared it right here in Amsterdam. First, I softened it in the microwave, making it easier to slice. Then, I peeled it and cut it into small cubes before frying it in organic butter on the hotplate. The taste? It's similar to sweet potato, but lighter and less filling—perfect if, like me, you find sweet potatoes a bit too heavy. But who am I to judge? 😄

Did you know? Calabash, also known as bottle gourd, has been cultivated for over 10,000 years! It was not only used as food but also as a container. Monks and pilgrims on long journeys, like those on the Camino de Santiago, used to hollow out dried calabash to make drinking flasks for water and wine. Well, now you know! 😉

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