Carne de sol is salt-cured, sun-dried beef from Northeast Brazil, and this stuffed pumpkin makes a perfect fall centerpiece — a natural fit for a Thanksgiving table.
Some dishes arrive at the table already celebrated. 🎃 The pumpkin becomes the pot: a silky butternut cream, tender shredded beef, all served inside a whole roasted pumpkin. A Brazilian classic for Sunday dinner.
🇧🇷 Abóbora recheada com carne seca desfiada e creme de abóbora — um clássico brasileiro de domingo.
━━━━━━━━━━━━━━ BRAZILIAN STUFFED PUMPKIN
INGREDIENTS • 1 kabocha or sweet, firm pumpkin (~2 kg / 4.4 lb) • 600 g (1.3 lb) eye of round or Brazilian sun-dried beef (desalted) • 1 onion, sliced • 4 garlic cloves • 1 kg (2.2 lb) butternut squash, cubed • 1 cup milk of choice • 100 g (3.5 oz) light cream cheese • Olive oil, salt, pepper, nutmeg • Pumpkin seeds, to finish
HOW TO 1. Cut the lid off the pumpkin, remove the seeds, wrap it in foil and bake at 350°F (175°C) for ~90 min, until tender but firm. 2. Toss the butternut cubes with olive oil, salt and nutmeg. Roast at 375°F (190°C) for ~40 min. 3. Season the beef with garlic, salt and pepper and roast until browned on the outside. Slice, sauté with the onion, then shred. 4. Blend the squash with the milk and cream cheese until smooth. 5. Fold in the beef, fill the pumpkin, top with seeds and serve warm.
✨ Naturally gluten-free and protein-rich. ━━━━━━━━━━━━━━ 🧡 Send this to someone who deserves this Sunday dinner! 🔔 Subscribe for more real food — healthy and indulgent. 📸 Instagram: @docehobbyoficial #BrazilianFood #StuffedPumpkin #HealthyRecipes #ButternutSquash #GlutenFree #RealFood #SweetestHobby #shorts
Watch the video: https://youtube.com/shorts/onN_gN2X6jk
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