Calabaza Rellena – Stuffed Pumpkin

Name: Calabaza Rellena – Stuffed Pumpkin
Prep time: 20M
Total time: 120M
Yield: 10 Servings
Ingredients: 2 Calabaza Rellena – Stuffed Pumpkincalabazas (ahuyamas), sugar pumpkins or Kabocha squash (3-to-4 lbs. each); 2 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; ¼ lb. Calabaza Rellena – Stuffed Pumpkincooked country ham, cut into ¼” cubes; 1 Calabaza Rellena – Stuffed Pumpkinonion, finely chopped (about 1¾ cup); 1 bag Cut Leaf Spinachfrozen GOYA® Cut Leaf Spinach; 1 tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; 2½ cups Evaporated MilkGOYA® Evaporated Milk; ½ cup Bread Crumbs Made with Sazonador Totalplus 2 tbsp. GOYA® Bread Crumbs made with Sazonador Total; 2 cups Calabaza Rellena – Stuffed Pumpkinshredded Colby and Monterey jack cheese

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Tender, sweet calabaza is a staple ingredient in so many Latin recipes; like stews and beans. Here, the classic winter gourd gets a delicious promotion to the center of the table. Filled with leafy green spinach, creamy evaporated milk and gooey cheese, the calabaza is topped with breadcrumbs and baked until irresistibly golden and bubbly. To serve this beautiful centerpiece, cut into wedges, or simply scoop out the flesh and filling.

Total Time

120m

Prep Time:20m

Yields:10 Servings

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Ingredients

calabazas (ahuyamas), sugar pumpkins or Kabocha squash (3-to-4 lbs. each)

2 tbsp.

GOYA® Extra Virgin Olive Oil

¼ lb.

cooked country ham, cut into ¼” cubes

onion, finely chopped (about 1¾ cup)

1 bag
(16 oz.)

frozen GOYA® Cut Leaf Spinach

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2½ cups

GOYA® Evaporated Milk

½ cup

plus 2 tbsp. GOYA® Bread Crumbs Made with Sazonador Total

2 cups

shredded Colby and Monterey jack cheese

Directions

Kitchen View

Step 1

Heat oven to 375°F. Slice 1½” off top ends of pumpkins; discard. Scoop out seeds and stringy pulp; discard pulp and reserve seeds for another use, if desired. Slice ¼” off bottom ends of pumpkins to help stand upright, if needed. Place pumpkins side-by-side in 9”x13” baking dish. Brush outside skin with 2 tsp. olive oil; set aside.

Step 2

Heat remaining olive oil in medium skillet over medium-high heat. Add ham; cook, stirring occasionally, until light golden brown on all sides, about 4 minutes. Add onions to pan; cook, stirring occasionally, until onions soften, about 7 minutes. Stir in spinach and Adobo; cook until warmed through and well combined, about 3 minutes. Pour in evaporated milk; bring to boil. Stir in breadcrumbs, cooking until thickened. Remove pan from heat; stir in cheese until melted.

Step 3

Evenly divide spinach mixture among cavities of pumpkins, mounding filling on top. Sprinkle remaining breadcrumbs over filling. Add 1” boiling water to bottom of baking dish; cover loosely with foil. Bake until pumpkins are tender (thin knife inserted into side will show little resistance), about 1 hour. Remove foil and bake until browned and bubbly on top, about 30 minutes more. Let cool at least 10 minutes, and up to 30 minutes, until set. Cut into wedges and serve (note skin is not edible).

Make-Ahead Stuffed Pumpkins

This Calabaza Rellena-Stuffed Pumpkin recipe can be made the day before the big holiday dinner since the sturdy pumpkins hold up well to refrigeration and reheating. To do, remove the finished pumpkins from the oven (step 3), let cool completely (do not slice into wedges). Then cover well and refrigerate for up to 2 days. To reheat, tent with foil and heat in 350°F oven until warmed through, about 30 minutes, slice and serve.

Products in this Recipe

Extra Virgin Olive Oil

Cut Leaf Spinach

Adobo All-Purpose Seasoning with Pepper

Evaporated Milk

Bread Crumbs Made with Sazonador Total

Make-Ahead Stuffed Pumpkins

This Calabaza Rellena-Stuffed Pumpkin recipe can be made the day before the big holiday dinner since the sturdy pumpkins hold up well to refrigeration and reheating. To do, remove the finished pumpkins from the oven (step 3), let cool completely (do not slice into wedges). Then cover well and refrigerate for up to 2 days. To reheat, tent with foil and heat in 350°F oven until warmed through, about 30 minutes, slice and serve.