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April 25, 2024 #Funds #Vegetals.

Italian Squash Stew

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123 (Kcal)


1 Hour


  • 4 medium-sized Italian squashes
  • ½ marraqueta
  • ¾ cup milk
  • 4 tablespoons oil
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons green bell pepper, finely chopped
  • ½ pcs grated carrots
  • Colored chili peppers
  • Salt to taste
  • 200 grams of ground beef
  • 1 tablespoon chopped parsley.
  • Step 1 - Wash the pumpkins, cut off the ends and peel two of them. Cut all the pumpkins in four lengthwise and remove the pulp with a spoon. Chop the pulp in irregular cuts and set aside. Chop the pumpkins evenly about 1 cm wide. Set aside
  • Step 2 - Separately, soak the bread with the milk and then grind everything with a spoon or by hand. Set aside.
  • Step 3 - In a frying pan, sweat the onion with the garlic, paprika and carrot with a little oil. Add the ground beef and cook for a few minutes. Season with aji de color and salt to taste. Put half of the pulp and the chopped pumpkins in the pot and cook for about 5 minutes over low heat.
  • Step 4 - Finally, add the soaked bread soaking the excess milk. Mix well and cook until the pumpkins are soft.
  • Step 5 - Add salt and serve hot. Once served in the dish, you can sprinkle a little grated cheese on the surface of the stew.
  • Step 6 - Serve with white rice and home fries.