Stuffed Squash with Shredded Dried Beef and Cream
A hearty Brazilian classic that pairs the natural sweetness of steamed squash with the bold, savory depth of shredded dried beef. The luscious cream and cream cheese filling transforms this rustic recipe into a stunning centerpiece that is surprisingly simple to pull off.
🛒 Ingredients
6 servings
- 1 medium squash (pumpkin or butternut)
- 1 kg dried salted beef, cooked and shredded
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, grated
- 1 can tomato purée (400 g)
- 200 ml heavy cream
- 200 g cream cheese
- Fresh parsley, salt and black pepper to taste
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Directions
- 1
Cut a small lid from the top of the squash and scoop out the seeds with a spoon. Rinse the inside thoroughly. Bring water to a boil in a pot smaller than the squash and set the squash upside down over the steam — without touching the water — for about 20 minutes until tender. Steam the lid as well. Set both aside.
- 2
Heat the olive oil in a large pan over medium heat. Sauté the garlic and onion until golden. Add the tomato purée, season with salt and pepper, stir in the shredded dried beef and cook for 5 minutes. Off the heat, fold in the heavy cream and half the cream cheese until smooth.
- 3
Spread the remaining cream cheese inside the steamed squash cavity. Spoon the meat filling in generously, finish with chopped fresh parsley, and serve immediately.
💡 Chef's Tip
For a golden crust, scatter grated cheddar on top and broil for 5 minutes before serving. The filling keeps well overnight in the fridge — just reheat gently and stuff the squash at the last minute.
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