My volunteer garden gave us a zapallo like this for dinner last night. Deliciously smooth and sweet, unlike others that we thought were of the same variety.
On this plant, they start out looking (well, sort of) and tasting like zucchini, then they get big and long, and even bigger, and if you leave it until the stem dries out, they will keep all year in a dry place (except that they didn’t last year).
Do an image search for zapallo and you’ll see a boggling array of shapes and colors, including some that look like pumpkins, which is how the word translates. Those with very orange flesh are called zapallo cabutia. All very confusing.
Plus that word is pronounced sa-PAZH-o here.
Related: Monster squash
