Capón de Ahuyama (Stuffed Squash or Pumpkin)

Ingredients

• 1 pinch achiote 
• 0.5 cup beef broth 
• 0.5 pound beef loin cubed
• 2 tablespoon butter 
• 0.5 cup cheese white cubed
• 0.5 cup rice white cooked
• 0.3 cup regular corn frozen
• 0.5 teaspoon ground cumin 
• 1 cup hogao sauce (see recipe here)
• 2 servings salt and pepper to taste
• 2 small pumpkins washed

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Cut the stem end off each squash. Using a spoon, scoop out the seeds and pulp from the center and discard.
2. 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.
3. Drain the water and set the squashes aside.In a large sauté pan over medium heat, melt the butter.
4. Add the beef and sauté, about 10 minutes.
5. Add the broth, hogao, salt and pepper and cook, about 5 minutes. Stir in the cumin and achiote, and stir to combine.
6. 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.
7. Place the stuffed squashes in a baking dish covered with foil.
8. Bake for about 15 minutes.
9. Serve immediately.