Brazilian recipe
Roasted Stuffed Pumpkin: A Creamy Delight (Carne seca na moranga)
Discover how to prepare this traditional Brazilian classic featuring tender, savory shredded meat tucked inside a roasted, creamy-filled pumpkin.
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Ingredients
1 kilogram carne seca, cooked, shredded, and trimmed of excess fat
2 garlic cloves, minced
200 grams heavy cream (creme de leite)
Salt and black pepper to taste
200 grams tomato purée (polpa de tomate)
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 grams requeijão cremoso
Fresh chopped parsley and scallions (cheiro-verde) to taste
4 tablespoons extra virgin olive oil
1 onion, grated
2 garlic cloves, minced
200 grams heavy cream (creme de leite)
Salt and black pepper to taste
200 grams tomato purée (polpa de tomate)
1 medium-sized pumpkin (moranga), cleaned and deseeded
200 grams requeijão cremoso
Fresh chopped parsley and scallions (cheiro-verde) to taste
4 tablespoons extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find carne seca and requeijão cremoso in the specialty imported foods section of larger supermarkets or local ethnic markets in Liberia. If these are unavailable, you may substitute carne seca with high-quality salt-cured beef or corned beef as an alternative, and use a thick cream cheese blended with a touch of heavy cream as a substitute for requeijão.
Preparation method
- Carefully cut a lid from the top of the pumpkin and scoop out all the seeds and fibrous strings using a large spoon.
- Wash the exterior of the pumpkin and the lid thoroughly under running water.
- Fill a large pot with water and bring it to a rolling boil.
- Place the pumpkin upside down on top of the pot to steam until tender, approximately 30 minutes, ensuring the pumpkin does not touch the boiling water directly.
- Steam the pumpkin lid in the same manner until softened.
- Remove the pumpkin from the steam and allow it to cool slightly.
- Set the steamed pumpkin and lid aside until ready for filling.
- In a large skillet, heat the olive oil and sauté the minced garlic and grated onion until translucent and golden.
- Stir in the tomato purée, salt, pepper, and the fresh cheiro-verde.
- Mix well and incorporate the shredded carne seca into the sauce.
- Simmer for a few minutes to allow the flavors to meld together perfectly.
- Stir in the heavy cream and half of the requeijão cremoso.
- Continue to stir until the filling achieves a creamy, uniform consistency.
- Gently spread the remaining half of the requeijão cremoso inside the walls of the reserved pumpkin.
- Fill the hollowed pumpkin with the meat and sauce mixture.
- Garnish the top with an extra sprinkle of fresh cheiro-verde.
- Place the stuffed pumpkin into a preheated oven at 180°C for about 20 minutes, or until the filling is heated through and slightly golden on top.
- Serve immediately, preferably accompanied by steamed white rice or a crisp green salad.
Observations
Carne seca na moranga is a quintessential Brazilian dish that beautifully balances the natural sweetness of roasted winter squash with the bold, savory depth of salt-cured beef. Perfect for those looking for a sophisticated yet approachable dish, this recipe features a decadent, velvety filling made with straightforward, high-quality pantry staples. The preparation process involves steaming the whole pumpkin until tender, creating a robust, flavor-packed filling, and finally finishing the dish in the oven to meld all the components together. It is an ideal centerpiece for family gatherings or special occasions, offering a comforting flavor profile that appeals to everyone at the table.
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