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Capón de Ahuyama (Stuffed Squash or Pumpkin)|mycolombianrecipes.com

Capón de Ahuyama (Stuffed Squash or Pumpkin)

Erica Dinho
5 from 7 votes


  • 2 acorn squashes or small pumpkins washed
  • 2 tablespoon butter
  • ½ pound beef loin cubed
  • ½ cup cooked white rice
  • ½ cup beef broth
  • 1 cup hogao sauce (see recipe here)
  • ½ teaspoon ground cumin
  • Pinch of achiote
  • ¼ cup frozen corn
  • ½ cup white cheese cubed
  • Salt and pepper to taste


  • Cut the stem end off each squash. Using a spoon, scoop out the seeds and pulp from the center and discard. Cut a thin slice off the bottom end of each squash to create a level surface. Season the squash cavities with salt and pepper.
  • Cook the squashes in water until the pulp is tender. Drain the water and set the squashes aside.
  • In a large sautué pan over medium heat, melt the butter. Add the beef and sautué, about 10 minutes. Add the broth, hogao, salt and pepper and cook, about 5 minutes. Stir in the cumin and achiote, and stir to combine.
  • Add the corn, cheese and rice to the beef mixture. Stir to combine.
  • Position a rack in the lower third of an oven and preheat to 350°F.
  • Spoon the stuffing into the squash cavities.
  • Place the stuffed squashes in a baking dish covered with foil. Bake for about 15 minutes. Serve immediately.
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