Poteca de Ahuyama (Colombian-Style Pumpkin or Squash Mash)

This post is also available in Spanish

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.

Buen provecho!

Ingredients

• 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)

Directions

1. 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.
2. Add the butter, chicken stock, milk and hogao. Cook for about 5 minutes, stirring often. Serve warm.