Brazilian recipe
Stuffed Kabocha Squash with Salt-Cured Beef (Carne seca na moranga)
Discover how to make a classic Brazilian-style stuffed squash, featuring a savory and rich shredded beef filling served inside a tender, roasted pumpkin.
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Ingredients
1 kilogram of carne seca, cooked, shredded, and excess fat removed
2 garlic cloves, minced
1 package (approx. 200g) of heavy cream
Salt and freshly ground black pepper to taste
1 cup of tomato puree
1 medium-sized winter squash (kabocha or sugar pumpkin), cleaned and seeded
1 cup of requeijão cremoso
Fresh herbs (parsley and chives), chopped to taste
4 tablespoons of extra virgin olive oil
1 onion, grated
2 garlic cloves, minced
1 package (approx. 200g) of heavy cream
Salt and freshly ground black pepper to taste
1 cup of tomato puree
1 medium-sized winter squash (kabocha or sugar pumpkin), cleaned and seeded
1 cup of requeijão cremoso
Fresh herbs (parsley and chives), chopped to taste
4 tablespoons of extra virgin olive oil
1 onion, grated
Where to find ingredients
You can find carne seca and requeijão cremoso at specialty Latin American markets or international grocers. If unavailable, high-quality air-dried beef (bresaola or similar) can serve as a substitute for carne seca, while a blend of cream cheese and heavy cream can mimic the texture of requeijão.
Preparation method
- Cut a circular lid off the top of the squash and scoop out all the seeds using a large spoon.
- Thoroughly scrub and wash the exterior of the squash and its lid.
- Fill a large pot with enough water and bring to a boil.
- Place the squash upside down over the pot, ensuring it does not touch the water, and steam for approximately 30 minutes until tender.
- Steam the lid as well until softened.
- Carefully remove the squash from the steam and set it aside to cool slightly.
- Pat the interior dry if necessary and set aside.
- In a large skillet, heat the olive oil and sauté the garlic and onion until golden and fragrant.
- Stir in the tomato puree, salt, pepper, and fresh herbs.
- Mix well and add the shredded carne seca.
- Simmer for a few minutes to ensure all the flavors are fully incorporated.
- Stir in the heavy cream and half of the requeijão cremoso.
- Continue to stir until you achieve a thick, uniform, and creamy filling.
- Gently spread the remaining half of the requeijão cremoso along the interior walls of the prepped squash.
- Fill the hollowed squash with the prepared beef and sauce mixture.
- Garnish the top with additional fresh herbs.
- Place the stuffed squash in a preheated oven at 350°F (180°C) for about 20 minutes, or until the filling is piping hot and the surface is lightly browned.
- Serve immediately, ideally accompanied by steamed white rice or a crisp green salad.
Observations
Carne seca na moranga is a standout Brazilian dish that masterfully balances the natural sweetness of roasted squash with the savory, bold punch of salt-cured beef. Perfect for those who appreciate comfort food, this dish features a rich, velvety filling made from simple yet impactful ingredients. The preparation method involves steaming the squash until tender, crafting a flavorful seasoned beef mixture, and finally assembling it for a short time in the oven to marry the flavors. Whether for a family gathering or a special weekend dinner, this recipe delivers a satisfying experience that truly represents the heart of Brazilian home cooking.
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