Calabaza

Calabaza is a very simple dish; it's more of a stew, rather than a guisado. You can add anything you'd like according to your taste, however traditionally calabaza has well, calabaza (squash). I enjoy using a yellow squash, as well as zuchinni, sweet onions, garlic and roasted corn off of the cob, plus a tomato base. Calabaza can be served as a vegetarian dish, or with chicken, beef or pork. Here is how I prepared calabaza de rez:

1 large pot with 2 tablespoons of olive oil
Heat oven to 450 and place ears of corn on center of baking rack for 20 min
cut up pieces of round steak, or pot roast (you can even buy pre-cut beef used for stews)
dry each piece of meat individually then dust with flour
place meat inside of pot of olive oil and brown on each side
take meat out of pot, and add 1 cup sliced onion and 4 cloves of crushed garlic, once translucent add 4 cups of diced squash/zucchini
once zucchini is slightly tender, take corn out of oven and slice off of the cob, then place in pan with zucchini/onion mixture. Also, place meat back into the pan, and add 1 can of either crushed or stewed tomatoes. Add salt, pepper, about 2 tspsns of cumin and 2 tspns of chili powder, stir then cover and cook on low for 30 min.