Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on November 22, 2016 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City

1. Zero – Waste Utilization
of Squash (kalabasa)
LUZ R. MARCELINO
Chief, Science Research Specialist
ARLENE DE ASIS
Head, Food Laboratory
Department of Agriculture, RFO 5
Bicol Integrated Agricultural Research Center

2. What is a kalabasa?
– Squash or Pumpkin in English (kalabasa puti and
pula in Tagalog, kalbasang puti and puwa in
Cebuano) in other words ‘’the red and white squash
or pumpkins’’ are in the same family of watermelons
and cucumber.
- is a vegetable that is cultivated throughout the
whole Philippines.
- It can be cooked with or without the skin.
- The colour of the skin can vary from green to
yellow.
- The colour of the flesh is a deep yellowy-orange.
- The taste is (soft) sweet.

3. Abundant and grown in the Philippines
all-throughout the year, thrives well in
tropical climate. The increasing
demand, makes farmers produce
squash in Philippines for commercial
sale.

4.  Squash is an excellent
source of beta-carotene
which is vitamin A and
high source of vitamin
C, B, calcium and iron.
 squash flowers contain
‘’lutein’’ that prevents
cataract.
Health Benefit of squash

5. Ways to enjoy a squash dish (traditional way)
 served soup in cafes, restaurants etc.
 Great for cooking like ‘’ginisang kalabasa’’ (stir-fried squash with various
vegetables) with lean pork cut into cubes.
 Ginataang kalabasa
 mashed-potato-squash dish

6. Concept of Zero waste Utilization
Zero Waste means designing and managing
products and processes to systematically avoid
and eliminate the volume of waste and
materials, conserve and recover all resources.”

7. Through the concept of zero waste and the
increasing number of squash farmers in the
region, DA – RFO 5 (BIARC) set a goal to fully
maximize the utilization of Squash

8. Squash
Peel Flesh Seeds Pulp
Halaya
Dehydrated
Flour
Bakery Products
Raw Flesh
Snack Foods
and viand
or
condiments
Dessert
Roasted Jam
Candies

9. Some of the mouth watering squash recipes
developed in the station….

10. Ingredients:
1 cup steamed squash
3 pcs egg yolk
1 cup sugar
4 – 5 cups flour
¼ cup evaporated milk
1 tsp vanilla
4 tbsp. margarine
1 tbsp. baking powder
Procedure:
1. Cream butter until soft
2. Add sugar alternately with the eggs
3. Add milk, vanilla and squash
4. Mix well
5. Add flor and baking powder
6. knead slightly
7. Sprinkle a little flour on board
8. Pour mixture and flatten with the use of a rolling pin
9. Cut through a donut cutter
10. Fry until golden brown
11. Drain
12. Dip in sugar, if desired
Squash Doughnut

11. Squash Noodles
Ingredients:
4-5 cups all purpose flour
1 cup squash (steamed then mash)
2 tbsp. fish sauce or patis
3 tbsp. baking powder
2 tbsp. cooking oil
½ tsp vetsin
1 pc egg
2 tbsp. lye
Procedure:
1. Mix all dry ingredients (flour, baking powder and vetsin)
2. Beat eggs
3. Mix with fish sauce, oil and lye
4. Mix dry and liquid ingredients
5. Knead flour into a smooth and even mass
6. Roll the kneader cutter unto the dough until it becomes 0.8 mm thick. If kneader cutter is not
available, bottle and knife can be used.
7. Sprinkle both sides of dough with flour to avoid sticking to the kneader or bottle
8. Cut into strips
9. Put the strips in a strainer
10. Put in boiling water for a few seconds until the strips float
11. Immediately remove the strainer from the pan
12. Wash with tap water
13. Drain
14. Pour oil in pan. Heat to boil.
15. Fry strips until bubbling stop
16. Cool noodles on a piece of cheese cloth
17. Pack in a plastic bag.

12. Ingredients:
2 cups ordinary rice flour
½ cup glutinous rice flour
2 cups squash
1 ½ cup sugar
¼ cup fresh butter
½ tsp anise
Filling:
2 cups mashed squash
1 cup raw pili
1 small can condensed milk
Procedure:
1. Mix dry ingredients
2. Cream butter until soft
3. Add sugar gradually
4. Add mashed squash and flour mixture
5. Mix until well blended
6. Spread ½ cup of the mixture on banana leaves
7. Put filling over the mixture
8. Roll and tie on both ends
9. Steam for 45 minutes
10. Cool
Rice Squash Roll

13. Ingredients:
1 can condensed milk
4 pcs egg
1 tsp vanilla
2 cups squash (steamed then mash)
sugar to taste
Procedure:
1. Caramelize sugar in molder
2. Beat eggs slightly
3. Strain
4. Add sugar, milk and vanilla
5. Stir until dissolved
6. Add squashed and mix thoroughly
7. Pour in molder
8. Arrange in steamer
9. Steam
10. Insert toothpick at center. If t comes out clean, mixture is done
11. Cool
12. Remove from molder
13. Chill before serving
Squash Leche Flan

14. Ingredients:
4 cups squash
1 ½ cups vinegar
2 cups sugar
1 tsp cinnamon
½ tsp white pepper
½ tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tbsp. salt
¼ tsp catsup red
Procedure:
1. Wash squash
2. Slice, peel and remove seeds
3. Steam
4. Mash
5. Add the rest of the ingredients
6. Blend
7. Put in a carajay and let boil
8. Cook to the consistency of catsup
9. Pour while hot in sterilized bottles
10. Half – seal bottle
11. Pasteurize in boiling water for 15 – 20 minutes
12. Seal
13. Cool bottle
14. Label
15. Store
Squash Catsup

15. Ingredients:
2 cups squash cube (boiled)
2 cups camote cube (boiled)
1 cup carrots cube (boiled)
1 pc apple cube
½ cup toasted peanut
1 stalk celery – diced
1 pc bell pepper
½ cup raisin
sugar to taste
½ box cheese, diced
1 cup mayonnaise
Procedure:
1. Mix all the ingredients until well blended.
2. Chill and serve
Squash Medley

16. Ingredients:
2 cups squash peeled (boiled, mashed)
½ cup sugar
1 cup powdered milk
1 tsp vanilla
2 tbsp. butter or margarine
Procedure:
1. Mix all the ingredients together.
2. Cook over moderate heat until thick
3. Mold
4. Cool and serve
Squash Halaya

17. Ingredients:
2 cups squash seeds
1 tbsp. garlic powder
1 tbsp. salt
4 cups water
Procedure:
1. Soak squash seeds in brine solution for 5 – 10
minutes
2. Drain, bake until crisp
3. Cool and pack
Squash Seeds Crunch

18. Ingredients:
2 cups steamed squash, mashed
2 cups cornstarch
7 cups coconut milk
2 cups sugar
1 tsp vanilla
1 can sweet corn
1 can evaporated milk
Procedure:
1. Dissolve cornstarch in coconut milk.
2. Add remaining ingredients
3. Cook until thick
4. Spread on greased baking pan or molder
5. Cool
Squash Maja Blanca

19. Ingredients:
¼ tasang pulang asukal
1 tasang tubig
¾ tasang arina, sinala
1 tasang kalabasa, nilaga at dinurog
1 kutsaritaing lihiya
Procedure:
1. Tunawin ang asukal sa tubig at pakuluan
2. Matapos palamigin, dahan dahang ihalo ang arina rito
3. Ilagay ang dinurog na kalabasa at haluing mabuti hanggang
maging makinis ang solusyon
4. Salain ang pinaghalong kalabasa at arina
5. Ihalo ang lihiya
6. Lagyan ng pinaghalong mga sangkap ang 2/3 na bahagi ng
muffin pan at pasingawan hanggang 20 minuto.
Kutsintang Kalabasa

20. Ingredients:
1 cup grated squash
1 pc onion chopped
1 tbsp. garlic, chopped
1 tsp. black pepper
1 pc egg
¼ cup flour
salt to taste
oil for frying
Procedure:
1. Combine all the ingredients together.
2. Form into balls or patties, fry until golden brown
3. Serve.
Squash Croquettes

21. Indeed, squash look good and are good for
us!
They can be prepared and served in many
different ways…..
It would be a sad waste of opportunity
not to utilize them fully.