Brazilian recipe
Stuffed Kabocha Squash with Salted Beef (Carne seca na moranga)
Discover how to prepare this classic dish featuring tender roasted squash filled with a savory, creamy pulled beef mixture—perfect for a memorable meal.
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Ingredients
1 kg cooked and shredded carne seca (sun-dried salted beef), excess fat removed
2 garlic cloves, minced
200g heavy cream
Salt and black pepper to taste
200g tomato purée (passata)
1 medium kabocha squash, cleaned and seeded
200g requeijão cremoso (Brazilian cream cheese)
Fresh parsley and scallions to taste
4 tablespoons extra virgin olive oil
1 onion, grated
2 garlic cloves, minced
200g heavy cream
Salt and black pepper to taste
200g tomato purée (passata)
1 medium kabocha squash, cleaned and seeded
200g requeijão cremoso (Brazilian cream cheese)
Fresh parsley and scallions to taste
4 tablespoons extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find kabocha squash in the produce section of most local supermarkets or farmers' markets. For the carne seca and requeijão, look for specialized Latin American grocers or international food sections; if unavailable, you may substitute the beef with a high-quality salted, air-dried brisket or corned beef, and the requeijão with a mixture of cream cheese and a touch of heavy cream.
Preparation method
- Cut a small lid from the top of the squash and scoop out all the seeds and fibrous strands with a spoon.
- Wash both the squash shell and the lid thoroughly.
- Bring a large pot of water to a boil.
- Place the squash upside down over the steam, ensuring it doesn't touch the water, and steam for about 30 minutes until tender.
- Repeat the steaming process with the lid.
- Carefully remove the squash from the heat and allow it to cool slightly.
- Set the hollowed squash aside.
- In a pan, heat the olive oil and sauté the garlic and onion until golden and fragrant.
- Add the tomato purée, salt, pepper, and the fresh herbs.
- Stir well and add the shredded carne seca.
- Simmer for a few minutes so the meat absorbs the seasoning.
- Stir in the heavy cream and half of the requeijão.
- Mix until the filling becomes rich, creamy, and well-combined.
- Carefully spread the remaining half of the requeijão inside the bottom and walls of the reserved squash.
- Fill the squash cavity with the meat and sauce mixture.
- Garnish the top with fresh herbs.
- Place the stuffed squash in a preheated oven at 180°C (350°F) for about 20 minutes, or until heated through and lightly gratinated.
- Serve immediately, preferably alongside steamed white rice or a crisp green salad.
Observations
Carne seca na moranga is a traditional Brazilian dish that balances the natural sweetness of roasted winter squash with the bold, savory depth of shredded cured beef. This recipe is an excellent choice for those looking to serve something impressive yet straightforward. The process involves steaming the squash until tender, preparing a rich, seasoned filling, and roasting the whole assembly to meld the flavors together. This hearty dish is ideal for family gatherings or special dinners, providing a comforting, gourmet-style experience that always leaves an impression.
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