I found the cutest little pumpkin, the kind we Cubans call ‘calabaza’, at the Hilo Farmer’s Market.
Then and there I decided I wanted to cook it whole stuffed with ‘something’….but the something was eluding me until I realized that a Cuban style ‘picadillo’ would be wonderful.
Picadillo is one of those dishes that have many variations… it just depends on the cook. The basic principle is to use ground meat (traditionally beef, but turkey ground and other ground meats such as pork, veal or ham or a combination of several of them is also used), chopped onions, garlic and seasonings. Raisins and chopped pimento olives and/or capers are also traditional.
For my pumpkin stuffing I just made a very simple picadillo. I did not measure, and the recipe doesn't have to be so exact, so it all depends on your likes and dislikes as to what you may use.
I used lean beef, which rendered so little fat when cooked, I didn't have to drain off any fat after it was cooked.
We decided this dish would be one we would make again and thought it was a great addition to any Fall Harvest menu.
Calabaza is pumpkin in Spanish...Calabazita is 'little pumpkin'
Picadillo Stuffed Calabazita
Simple Picadillo with Dried Cranberries and Almond
1 pound at least 80% lean beef, ground
1 medium onion, chopped small
1 clove garlic, minced
1 teaspoon capers, drained of brine (instead of the traditional olives)
Handful of dried cranberries (instead of the traditional raisins)
Handful of sliced almonds
Enough tomato sauce to just wet the mixture
Salt & pepper to taste
Method:
I cooked the meat, onion and garlic all together, stirring often, until the ground beef was crumbly and cooked all the way through.
Then I added the capers, dried cranberries and sliced almonds, the tomato sauce, and desired amount of salt and pepper. Cooked it until liquid was mostly evaporated and the meat just moist.
Meantime I had washed the calabazita (little pumpkin), cut the top off and
scooped out the seeds and 'gunk'. I made a mistake cutting too close to the
top and couldn't get into the seed section the first time, so that is why you
see the top has a cut in it.
Stuff the pumpkin cavity as tightly as you can and place the "lid" back on.
Turn the oven on to 350oF, line an oven pan or jelly roll pan with parchment or
foil and place the stuffed calabazita on it. Placing a bowl with water inside
the oven at the same time seemed to help cook the whole thing without it drying
out.
Bake for 1 hour and 30 minutes or until a very thin knife blade can be inserted
easily all the way across the side.
Take out of oven and let it rest for about 10 minutes so the meat can 'settle'
and it is then easier to cut.
Take the "lid" off and slice in four wedge shaped sections by cutting from
top. I served it with a salad and we finished the meal with a light dessert
consisting of pineapple ice cream.
The pumpkin took on the taste of the meat and seasonings for about a half inch
in from where the meat touched the pumpkin flesh.
The meat did not all fit into the cavity, so we had enough leftover to serve
with fluffy white rice the next evening.
YIELD: 4 servings as a main Entrée
SOURCE: Sonia's Kitchen
