Capón de Ahuyama (Stuffed Squash or Pumpkin Recipe)

Ingredients

• 2 acorn squashes or small pumpkins (washed)
• 2 tablespoon butter
• 1/2 pound beef loin (cubed)
• 1/2 cup cooked white rice
• 1/2 cup beef broth
• 1 cup hogao sauce ((see recipe here))
• 1/2 teaspoon ground cumin
• Pinch of achiote
• 1/4 cup frozen corn
• 1/2 cup white cheese (cubed)
• Salt and pepper (to taste)

Instructions

1. 1

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

2. 2

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

3. 3

   In a large sautué pan over medium heat, melt the butter. Add the beef and sautué, 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.

4. 4

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

5. 5

   Position a rack in the lower third of an oven and preheat to 350°F.

6. 6

   Spoon the stuffing into the squash cavities.

7. 7

   Place the stuffed squashes in a baking dish covered with foil. Bake for about 15 minutes. Serve immediately.