Jorge Castillo: When a Cuban recipe calls for pumpkin, don't even think of substituting one of those big orange Halloween varieties!

Raúl Musibay: The calabaza is more closely related to squash with a firm flesh and mild flavor.

Jorge Castillo: A nice way to develop a taste for this Cuban treat is to prepare some on the grill! We also have heard from some people who substitute butternut squash for calabaza with some success. If you're in an area where you just can't get real calabaza, you might try butternut squash. The flavor and texture are similar, but not exactly the same!

1 medium calabaza (See instructions below)

1/3 cup Spanish olive oil

3 tablespoons white vinegar

Salt and pepper to taste

Drizzle this oil mixture over the calabaza slices. Salt and pepper to taste. Grill calabaza outdoors on the barbecue, brushing occasionally with the oil.

Slices are done when they are tender and lightly browned.