Capón de Ahuyama (Stuffed Squash or Pumpkin Recipe)

With so many pumpkins and squashes available this time of year, it's the perfect time to post this traditional Colombian dish from Los Llanos called Capón de Ahuyama. Happily, this is a dish that will work with just about any winter squash. For my Capón de Ahuyama recipe, I used rice, corn, beef, hogao, and

📝 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. 1Cut 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. 2Cook the squashes in water until the pulp is tender. Drain the water and set the squashes aside.
3. 3In 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. 4Add the corn, cheese and rice to the beef mixture. Stir to combine.
5. 5Position a rack in the lower third of an oven and preheat to 350°F.
6. 6Spoon the stuffing into the squash cavities.
7. 7Place the stuffed squashes in a baking dish covered with foil. Bake for about 15 minutes. Serve immediately.