Kabocha squash with shredded meat

It has a creamy texture similar to chestnut and a sweet flavor that tastes like sweet potato mixed with pumpkin, ideal for making savory dishes
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Prep time 20 min Cook time 55 min Total time 1 hr 15 mins

Ingredients

Instructions

  1. Prep of Kabocha squach

    Cut the pumpkin lid and with a spoon remove the seeds.

    Then wrap it in the aluminum paper and place it in a refractory/shape in a way that stands.

    Place it in the heated oven at 250ºC for 45 minutes. Remove from the oven and make sure the stern is cooked and softened to be removed easily with a spoon. Remove the stern and reserve it.

     

    TIP 1: Don't scrape too much so that the walls of the pumpkin don't get too thin and open up in the preparation.. TIP 2: If it does not stop standing, remove a very thin sliver of the bottom shell to make it straighter..
  2. Prep of the meat

    In a large saucepan sauté the onion and garlic in olive oil and add the dried meat sauté for a little and then put the mashed pumpkin part.

    Remove from heat, add the cream cheese, mix well and fill the pumpkin and place in the oven for 5-10 minutes to serve warmth.

Notes

Side dishes: Rice and salads of your choice.

Have you tried this recipe?

Menciona

@Cocinandoconkm

¡Queremos verlos!

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