A Big Hit for Your Squash Game: Argentine Carbonada Criolla

Some say this southern winter comfort food from Argentina has roots in Belgian carbonade. It definitely has myriad versions, some even made with wheat beer.  I've added a few spices to mine.

Argentine Beef and Squash in a Pumpkin or large Squash

 6 hearty servings

If you want to serve this in a pumpkin or individual squashes, you will need a large field pumpkin or one medium red kuri, sugar pie pumpkin, hokkaido or chestnut squash per person. You must slice off a “lid” and clean out the interior. Brush melted butter and honey over the insides. Put the lid back on and bake in an oven preheated to 375º until starts to feel soft. Don’t go to mushy because you’re going to bake this again with the stew inside. You can bake while making the stew. The timing will work out perfectly.

1 lb chunked sugar pie pumpkin or butternut squash

6-8 dried apricots plumped in warm water or even rosewater

1½ -2 lbs lean stewing beef cut into bite sized chunks

2-3 slices chorizo, minced

2 tbsp butter or ghee

1 tbsp corn, canola or olive oil

1 med/lg yellow onion, peeled and diced

3-4 garlic cloves, minced

2 lg carrots, sliced into thin disks

1 sm green pepper, diced

1 tsp freshly ground black pepper

1 tsp ground cinnamon

1 tsp ground cumin

2 tbsp dried oregano leaves

Pinch red pepper flakes

2 cups chopped tomatoes (with their juice is okay)

3 cups beef or vegetable broth

8 sprigs flat leaf parsley

2 tsp salt

2-3 medium white potatoes, chunked into bite-size

1 medium sweet potato, peeled and chunked into bite-size

1 lg zucchini in ½ disks

2 large cobs of corn or 1½ cups kernels

In a large heavy gauge lidded casserole pot, heat butter and oil.

Brown the beef and remove it with a slotted spoon.

Put the chorizo, onions, garlic, carrots, green pepper and spices including pepper flakes into the pot. Stir to blend and sauté 5 minutes until veggies are soft.

Add the meat and mix. Pour in the tomatoes and broth. Add salt and parsley sprigs. Cover and simmer 15 minutes.

Add white and sweet potatoes and squash/pumpkin chunks. Blend in. Cover and simmer 30 minutes until everything is soft.

Remove about 6 vegetable/potato chunks and ½ cup liquid. Puree this with 1 tbsp corn kernels. Add this back to the pot to thicken the broth. Add the remaining corn, the apricots (drained) and zucchini. Cook uncovered on low for about 5 minutes. If you want thicker broth cook on medium heat another 2-3 minutes. Test for taste and adjust salt, pepper and other seasonings to yours.

 Put your serving pumpkin or squashes on a cookie sheet. Make sure they stand up straight. Fill with the stew. Bake at 350º 12-15 minutes. Be careful the container doesn’t get mushy and collapse.

Toss chopped flat leaf parsley leaves on top to serve.

P.S. This is traditional and beloved comfort food, which means everyone has their own way of making it. So you can too.