Ingredients
- 1 large whole gray squash (zapallo)
- 500 g beef, diced
- 2 corn cobs, sliced
- 2 potatoes, diced
- 1 sweet potato, diced
- 1 onion
- 1 red bell pepper
- 2 tomatoes
- 2 peaches or pears, diced
- 1 teaspoon paprika
- 1 teaspoon sugar
- 800 ml broth
- Salt and pepper to taste
Step-by-step
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- Cut off the top of the squash, remove the seeds, brush with oil and bake 35 min at 180°C. Set aside.
- Put the onion, bell pepper and tomato in the mixing bowl. Blend 4 sec/speed 5.
- Add 30 ml oil and sauté 6 min/Varoma/speed 1.
- Add the meat and paprika. Sauté 8 min/100°C/reverse/speed 1.
- Add the broth, potatoes, sweet potato and corn. Cook 30 min/100°C/reverse/spoon speed.
- Add the diced peaches and sugar. Cook 10 min/100°C/reverse/spoon speed.
- Fill the roasted squash with the carbonada, bake 10 minutes more and serve, scooping out squash flesh onto each plate.
Tips
- The fruit gives this colonial dish its characteristic sweetness.
- Serve the squash flesh along with the stew.
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