In North America, the word calabaza refers to any of several species of tropical gourds of the genus Cucurbita. Two common species native to the Caribbean are C. moschata and C. maxima.t is eaten many different ways, such as in stews, cakes, and candies. Some recipes that call for pumpkin allow calabaza to be used in its place. The taste is smooth and somewhat sweet. Calabaza is a good source of beta-carotene, some of which can be converted into vitamin A.