Capón de Ahuyama (Stuffed Squash or Pumpkin)

by Erica Dinho on November 9, 2013

Capón de Ahuyama (Stuffed Squash or Pumpkin)

With so many pumpkins and squashes available this time of year, it’s the perfect time to post this traditional Colombian dish from Los Llanos called Capón de Ahuyama. Happily, this is a dish that will work with just about any winter squash.

For my Capón de Ahuyama recipe, I used rice, corn, beef, hogao, and white cheese seasoned with cumin and achiote for the filling. Traditionally, in Colombia, this dish is made with lamb, but I don’t eat lamb so I used beef instead. There are other variations of this dish around the country made with dried beef, seafood or pork.

Capón de Ahuyama (Stuffed Squash or Pumpkin)

I’ve tried making Capón de Ahuyama with different types of squashes and pumpkins, but I really love the flavor of the dish with acorn squash best, but you can try it with your favorite type of squash.

Buen provecho!

Capón de Ahuyama (Stuffed Squash or Pumpkin)

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Ingredients

(2 servings)

  • 2 acorn squashes or small pumpkins, washed
  • 2 tablespoon butter
  • 1/2 pound beef loin, cubed
  • 1/2 cup cooked white rice
  • 1/2 cup beef broth
  • 1 cup hogao sauce, (see recipe here)
  • 1/2 teaspoon ground cumin
  • Pinch of achiote
  • 1/4 cup frozen corn
  • 1/2 cup white cheese, cubed
  • Salt and pepper, to taste

Capón de Ahuyama (Stuffed Squash or Pumpkin)

Directions

  1. Cut the stem end off each squash. Using a spoon, scoop out the seeds and pulp from the center and discard. Cut a thin slice off the bottom end of each squash to create a level surface. Season the squash cavities with salt and pepper.
  2. Cook the squashes in water until the pulp is tender. Drain the water and set the squashes aside.
  3. In a large sauté pan over medium heat, melt the butter. Add the beef and sauté, about 10 minutes. Add the broth, hogao, salt and pepper and cook, about 5 minutes. Stir in the cumin and achiote, and stir to combine.
  4. Add the corn, cheese and rice to the beef mixture. Stir to combine.
  5. Position a rack in the lower third of an oven and preheat to 350°F.
  6. Spoon the stuffing into the squash cavities.
  7. Place the stuffed squashes in a baking dish covered with foil. Bake for about 15 minutes. Serve immediately.
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{ 5 comments… read them below or add one }

1 Angie@Angie's Recipes November 10, 2013 at 10:19 AM

I am a huge fan of all winter squashes. This looks so inviting!

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2 Norma-Platanos, Mangoes & Me! November 11, 2013 at 7:39 AM

Tis the season for sqaush and this is definitely a very good one. Great presentation and beautiful pictures.

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3 Evelyne@cheapethniceatz November 13, 2013 at 8:39 PM

I am a big fan of meals served in a squash like this and this recipe looks wonderful and is so pretty. The hogao sauce looks great.

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4 grace November 14, 2013 at 4:18 AM

the squash is stuffed with good stuff! great presentation, erica. :)

Reply

5 Fanny Getz December 24, 2013 at 12:18 PM

Me encantaria poder preparar el ponche colombiano y el otro que no recuerdo el nombre, pero que se hace caliente con leche. Si puedes, le agradecería mucho el envío de estas dos recetas.

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