Preparation

wash the squash, cut a lid and extract the seeds. spread the inside with the butter, sprinkle with the sugar, add a little milk so that the pulp does not dry out, cover and roast in a hot oven for 1 1/4 hour. Sauté the chopped onion and garlic in a frying pan with the oil or fat from the pellets. Add the meat cut into pieces, continue cooking for a few minutes and add the tomatoes. cook for 8 to 10 minutes, add the aromatics, the broth or water until the ingredients are covered and continue cooking. Add diced carrots, squash, potatoes, sweet potatoes, grated corn, soaked lentils and season. cook until thick and ingredients are cooked. fill the squash and bake for 10 minutes. Present hot inside the pumpkin and, when serving, extract part of the pulp with a ladle.

Ingredients

  • • 1 pumpkin between 4 and 6 kg
  • • butter
  • • sugar
  • • milk
  • • 1 well of oil or melted pellet fat
  • • 1 onion
  • • 1 clove of garlic (optional)
  • • 1 kg of beef without fat or nerves
  • • 1 can of tomato
  • • 1 bouquet of aromatic herbs
  • • broth or water
  • • 2 carrots
  • • 1/2 kg of pumpkin
  • • 3 potatoes
  • • 2 sweet potatoes
  • • 2 corn or 1 can of shelled corn
  • • 1/4 of kg of lent or 1/2 can of peaches in syrup
  • • Salt
  • • Pepper
  • • sugar