Poteca de Ahuyama is a Colombian version of mashed squash or pumpkin, made with hogao which is a mixture of scallions, garlic, tomatoes and cumin. This is a traditional dish from El Tolima department of Colombia, located in the Andean region of the country.
This Poteca de Ahuyama makes a great side dish for any meal, especially for holidays like Thanksgiving and Christmas. This dish makes for a great way to incorporate a traditional Colombian dish into the holiday season. Poteca de Ahuyama is a winner with guests and an unusual twist on the seasonal squash or pumpkin.
- 2 butternut, acorn squashes or medium pumpkins, peeled, seeded, and cut into chunks
- Salt and pepper
- 3 tablespoons of butter
- 1/2 cup of chicken, vegetable or beef stock
- 1/4 cup of milk
- 3/4 cup of hogao (See the recipe here)
- Place the squashes and salt in a pot with water. Cover and cook over medium-high heat until tender, about 15 minutes. Mash with a potato masher and season with salt and pepper.
- Add the butter, chicken stock, milk and hogao. Cook for about 5 minutes, stirring often. Serve warm.