Brazilian recipe
Stuffed Kabocha Squash with Carne Seca (Carne seca na moranga)
Master the art of making Carne Seca na Moranga, a beloved Brazilian specialty featuring tender shredded salted beef tucked into a creamy, savory pumpkin shell.
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Ingredients
1 kg carne seca, cooked, shredded, and trimmed of excess fat
2 garlic cloves, minced
200 g heavy cream
Salt and black pepper to taste
200 g tomato purée or passata
1 medium kabocha squash, cleaned and seeded
200 g requeijão (creamy processed cheese)
Fresh parsley and scallions (cheiro-verde) to taste
4 tablespoons extra virgin olive oil
1 onion, grated
2 garlic cloves, minced
200 g heavy cream
Salt and black pepper to taste
200 g tomato purée or passata
1 medium kabocha squash, cleaned and seeded
200 g requeijão (creamy processed cheese)
Fresh parsley and scallions (cheiro-verde) to taste
4 tablespoons extra virgin olive oil
1 onion, grated
Where to find ingredients
Find the kabocha squash and fresh produce in local markets or grocery store vegetable aisles. Authentic Brazilian items like carne seca and requeijão are available at specialty Latin American grocers or select international food retailers. As a substitute for requeijão, you may use a blend of cream cheese and a touch of heavy cream, though the unique texture of the original is recommended.
Preparation method
- Cut a small lid from the top of the squash and scoop out all the seeds using a spoon
- Wash the squash and the lid thoroughly
- Fill a large pot with enough water to boil
- Place the squash upside down over the pot, ensuring it does not touch the water, and steam until tender, about 30 minutes
- Steam the lid in the same manner until tender
- Remove the squash from the steam and let it cool slightly
- Set the prepared squash aside
- Heat the olive oil in a skillet and sauté the garlic and onion until golden and fragrant
- Add the tomato purée, salt, pepper, and the fresh cheiro-verde
- Stir well and incorporate the shredded carne seca
- Cook for a few minutes to allow the flavors to meld
- Stir in the heavy cream and half of the requeijão
- Mix until the filling is perfectly creamy and well combined
- Carefully spread the remaining half of the requeijão inside the reserved squash
- Fill the squash with the savory meat and sauce mixture
- Garnish the top with extra cheiro-verde
- Bake in an oven preheated to 180°C for approximately 20 minutes, or until the squash is heated through and the top is lightly golden
- Serve immediately, ideally paired with steamed white rice or a fresh green salad
Observations
Carne seca na moranga is a quintessential Brazilian dish that beautifully balances the natural sweetness of roasted pumpkin with the bold, savory depth of shredded cured beef. It is a fantastic choice for those who appreciate authentic comfort food that is as satisfying as it is impressive. The process involves gently steaming the squash until tender, preparing a rich, velvety filling, and finally baking the ensemble to meld the flavors together. Whether you are hosting a family gathering or planning a special meal, this recipe offers a rustic yet refined experience that highlights the heart of Brazilian home cooking.
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