Carne de Sol na Moranga: Brazilian Sun-Dried Beef in Roasted Squash

Directions

1. 1

   Preheat the oven to 400 °F (200 °C). Wash the squash well under running water with a small brush.

2. 2

   With a sharp knife, cut a round lid from the top (not too small), then scoop out the seeds and strings with a spoon.

3. 3

   Season the inside with salt and rub a little olive oil over the outside so it doesn't dry out.

4. 4

   Wrap the squash in aluminum foil, shiny side against the skin, and roast for 45 minutes to 1 hour, until a knife slides easily into the flesh (timing varies with your oven and the size of the squash).

5. 5

   Cut the carne de sol into small cubes. If it's still salty, soak it in cold water for a few hours, changing the water 2–3 times, then drain and pat dry.

6. 6

   Sear the beef in a little oil over high heat until nicely browned, then set aside.

7. 7

   In a large pan, brown the garlic in the olive oil, add the onion and cook until translucent. Add the bell pepper and tomato and let them soften for 5 minutes.

8. 8

   Add the cumin, colorau, fresh herbs, and crumbled bouillon cube, and stir everything together.

9. 9

   Whisk the flour into the cold water and pour it into the pan to form a cream. Stir in the requeijão and mix until you have a thick, glossy sauce; loosen with a little water or thicken with a little flour if needed.

10. 10

    Fold in the reserved beef (without the frying oil), stir, and simmer for 5 minutes over low heat. Adjust the salt, cumin, and colorau to taste.

11. 11

    Scoop out a few spoonfuls of the roasted squash flesh and gently fold it into the cream, being careful not to pierce the shell.

12. 12

    Fill the squash with the mixture (or serve the cream alongside), return it to the oven for 10 minutes if you like, and serve hot, straight from its shell.