Poteca de Ahuyama (Colombian-Style Pumpkin or Squash Mash)
acorn squashes or medium pumpkins, peeled, seeded, and cut into chunks
Salt and pepper
vegetable or beef stock
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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