Stuffed Squash, Carbonada en ZapalloTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 30 minutes
Cooking time: 50 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:66.4 kcal
Proteins:3.6 g
Fats:2.9 g
Carbohydrate:7.1 g
Fibers:1.3 g
Sugar:2.4 g
Cholesterol:8.4 mg
Sodium:44.8 mg
Calcium:16.9 mg
Energy:922 kcal
Proteins:50.1 g
Fats:39.9 g
Carbohydrate:99.2 g
Fibers:17.8 g
Sugar:33.3 g
Cholesterol:117.1 mg
Sodium:622.3 mg
Calcium:235.1 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
diced pumpkin
6
small trumpet (calabash) or any winter squash
1000
g
beef sirloin, cut into cubes
3
potatoes, diced
3
sweet potatoes, diced
4
peaches, sliced
1
onion, thinly sliced
6
tomatoes, blanched, peeled and seeded
3
ears of corn, cut into rounds
150
g
butter
500
ml
stock
salt, pepper, bay leaf and thyme
30
ml
oil
METHOD
- Cut the tops off the gourds and set aside; scrape out the insides using a spoon;
- place one teaspoon of oil into each gourd, replace the "lids" and place in a hot oven for 15 minutes;
- in a large Dutch oven (in Argentina, a large earthenware casserole is used), heat the butter until foamy; add the onion and cook gently until transparent;
- add the meat, tomatoes and spices; combine well; pour in the stock; let simmer 30 minutes;
- add all the other ingredients; continue cooking for 20 minutes; mix in the bread crumbs;
- stuff the gourds that have been rewarmed in the oven for a few minutes;
- replace the lids as a garnish and serve hot.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
All of Argentina's most famous products come together in this dish. This recipe calls for cubes of beef, though in some coastal regions fish is used instead.
