Brazilian recipe
Carne-seca in Roasted Pumpkin: A Savory Stuffed Squash Recipe (Carne seca na moranga)
Discover how to make this iconic Brazilian dish featuring a rich, shredded beef filling served inside a tender, roasted pumpkin.
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Ingredients
1 kg carne seca, cooked, shredded, and excess fat removed
2 garlic cloves, minced
200 g heavy cream
Salt and freshly ground black pepper to taste
200 g tomato purée
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 g requeijão
Fresh parsley and scallions to taste
4 tbsp extra virgin olive oil
1 onion, grated
2 garlic cloves, minced
200 g heavy cream
Salt and freshly ground black pepper to taste
200 g tomato purée
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 g requeijão
Fresh parsley and scallions to taste
4 tbsp extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find carne seca and requeijão at specialty Brazilian grocers or international food markets in most major Canadian cities. The pumpkin (often labeled as kabocha or sugar pumpkin) can be found in the produce section of any local supermarket. If authentic requeijão is unavailable, a high-quality cream cheese can serve as a substitute.
Preparation method
- Cut a small lid from the top of the pumpkin and scoop out the seeds using a spoon.
- Wash the pumpkin and the lid thoroughly.
- Fill a large pot with water and bring it to a boil.
- Place the pumpkin upside down over the pot, ensuring it does not touch the water, and steam for approximately 30 minutes until tender.
- Steam the pumpkin lid in the same manner.
- Remove the pumpkin from the steamer and let it cool slightly.
- Set the pumpkin aside.
- In a large skillet, heat the olive oil and sauté the garlic and onion until golden brown.
- Add the tomato purée, salt, pepper, and fresh herbs.
- Stir well and incorporate the shredded carne seca.
- Cook for a few minutes to allow the flavors to develop.
- Stir in the heavy cream and half of the requeijão.
- Mix until you achieve a rich, consistent, and smooth filling.
- Carefully spread the remaining half of the requeijão inside the reserved pumpkin cavity.
- Fill the pumpkin with the prepared meat and sauce mixture.
- Garnish the top with additional fresh herbs.
- Place the stuffed pumpkin in a preheated oven at 180°C (350°F) for about 20 minutes, or until thoroughly heated and lightly browned.
- Serve immediately, ideally paired with white rice or a crisp side salad.
Observations
Carne-seca na moranga is a quintessential Brazilian comfort dish that balances the natural sweetness of roasted winter squash with the bold, savory profile of salt-cured beef. Perfect for those who appreciate soulful, traditional cooking, this dish relies on a velvety, indulgent filling. The process involves steaming the squash until tender, preparing a fragrant, seasoned meat base, and finally baking the ensemble to meld the flavors. Whether for a family gathering or a special weekend meal, this centerpiece dish provides a harmonious flavor profile that is both hearty and memorable.
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