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.
Poteca de Ahuyama (Colombian-Style Pumpkin or Squash Mash)
- 2 butternut acorn squashes or medium pumpkins, peeled, seeded, and cut into chunks
- Salt and pepper
- 3 tablespoons of butter
- ½ cup of chicken vegetable or beef stock
- ¼ cup of milk
- ¾ 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.
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.
sue/the view from great island
What a gorgeous color! This would be such a nice change for Thanksgiving!
That looks amazing! I have loved butternut and pumpkin since childhood and now, thanks to you, I have a new way of preparing the two! Thank you so much! 🙂
this looks great always looking for new pumpkin recipes
It looks so comforting and delicious!
Can't wait to try this! Can I bake and scoop out my squash instead? Peeling an acorn squash or pumpkin might put me over the edge;)
Today I'm making this recipe. I made last week the stuffed squash and it was yummy.
This time I'll take a picture.