Cabotiá pumpkin stuffed with dried meat

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Cabotiá pumpkin stuffed with dried meat

Name: Cabotiá pumpkin stuffed with dried meat
Prep time: 1 h
Total time: 1 h
Yield: 4 Porções
Ingredients: 1/2 unit(s) Caboita Pumpkin; 200 g Shredded Beef; 100 ml Coconut milk; 1 unit(s) Onion; 2 unit(s) Garlic; to taste Olive oil; to taste Salt; to taste Black pepper

🇧🇷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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Cabotiá pumpkin stuffed with dried meat

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