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

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

Erica Dinho
5 from 7 votes
Servings 4


  • 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.
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