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Cabotiá pumpkin stuffed with dried meat
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Caboita Pumpkin1/2 unit(s)
- Shredded Beef200 g
- Coconut milk100 ml
- Onion1 unit(s)
- Garlic2 unit(s)
- Olive oil to taste
- Salt to taste
- Black pepper to taste
- Preheat the oven to medium temperature (about 180ºC).
- Wash the cabotiá squash skin well, cut it in half and place it skin side down in a deep baking dish (for this recipe, I only used one half; the rest I saved for another recipe).
- With a spoon, remove the seeds from the middle and use a knife to scratch the pumpkin pulp inside. This will allow it to bake faster and also allow the flavor of the filling to penetrate the squash.
- Chop the onion and garlic, mix with the dried meat, a pinch of salt and a pinch of black pepper, and place inside the pumpkin.
- Drizzle with coconut milk and a drizzle of olive oil and mix the ingredients well.
- Carefully pour a little water into the bottom of the pan (it will work as a bain-marie, preventing the bottom from burning).
- Cover with parchment paper or aluminum foil and place in the preheated oven for about 45 minutes.
- Take it out of the oven, remove the top paper and use a spoon to "dig out" the pumpkin pulp, loosening as much of the skin as possible and mixing it with the filling, which will have the consistency of a creamy, lumpy puree.
- Serve with a salad and bon appétit!
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