Capón de Ahuyama (Stuffed Squash or Pumpkin)

Capón de Ahuyama is the perfect fall recipe, because it’s comforting and you can find pumpkins and courgettes at every market.

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With so many pumpkins and pumpkins available this time of year, it’s the perfect time to release this traditional Colombian dish The plains called Ahuyama capon. Luckily, this is a dish that will work with almost any winter squash.

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Ingredients you will need

For mine Ahuyama capon recipe, I used rice, corn, beef, Hogaoand white cheese seasoned with cumin and vintage for the filling. Traditionally, in Colombia, this dish is made with lamb, but I don’t eat lamb so I used beef. There are other variations of this dish throughout the country made with dried meat, seafood or pork.

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I tried to do Ahuyama capon with different types of zucchini and pumpkins, but I really like the flavor of the dish with acorn squash, but you can try it with your favorite type of pumpkin

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How to prepare Capón de Ahuyama

• Cut off the stem end of each pumpkin. Using a spoon, scoop out the seeds and pulp from the center and discard. Cut a thin slice from the bottom end of each squash to create a flat surface. Season the squash cavities with salt and pepper.
• Cook the courgettes in water until the pulp is tender. Drain the water and set the courgettes aside.
• In a large skillet over medium heat, melt the butter. Add the beef and brown, about 10 minutes. Add the broth, hogao, salt and pepper and cook, about 5 minutes. Stir in the cumin and achiote and stir to combine.
• Add the corn, cheese and rice to the beef mixture. Stir to combine.
• Place a rack in the lower third of the oven and preheat to 350°F.
• Pour the filling into the pumpkin cavities.
• Arrange the stuffed courgettes on a baking tray covered with cling film. Cook for about 15 minutes. Serve immediately.

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More comforting recipes

Lentil and chicken soup

Chorizo ​​​​​​and Beef Picadillo

Colombian Meatballs

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Ahuyama Capon (recipe stuffed with pumpkin or pumpkin)

Erica Dinho

Preparation time 10 minutes min

Cooking time 30 minutes min

Total time 40 minutes min

Course Main course

Kitchen Colombian

Portions 2 portions

Calories 369 kcal

Ingredients

1x2x3x

• 2 acorn pumpkins or small pumpkins washed
• 2 table spoon butter
• ½ pound beef loin into cubes
• ½ cup cooked white rice
• ½ cup beef broth
• 1 cup hogao sauce (see recipe here)
• ½ teaspoon ground cumin
• Pinch of achiote
• ¼ cup frozen corn
• ½ cup white cheese into cubes
• Salt and pepper taste

Instructions

• Cut off the stem end of each pumpkin. Using a spoon, scoop out the seeds and pulp from the center and discard. Cut a thin slice from the bottom end of each squash to create a flat surface. Season the squash cavities with salt and pepper.

• Cook the courgettes in water until the pulp is tender. Drain the water and set the courgettes aside.

• In a large skillet over medium heat, melt the butter. Add the beef and brown, about 10 minutes. Add the broth, hogao, salt and pepper and cook, about 5 minutes. Stir in the cumin and achiote and stir to combine.

• Add the corn, cheese and rice to the beef mixture. Stir to combine.

• Place a rack in the lower third of the oven and preheat to 350°F.

• Pour the filling into the pumpkin cavities.

• Arrange the stuffed courgettes on a baking tray covered with cling film. Cook for about 15 minutes. Serve immediately.

Nutrition

Calories: 369kcalCarbohydrates: 55GProtein: 25GFat: 9GSaturated fat: 5GPolyunsaturated fats: 0.2GMonounsaturated fats: 1GCholesterol: 48mgSodium: 476mgPotassium: 2659mgFiber: 4GSugar: 20GVitamin A: 58215UIVitamin C: 67mgSoccer: 173mgIron: 7mg