Countries › Paraguay › Kivevé - squash purée

Kivevé - squash purée

Traditional Paraguayan winter squash dish which is thickened with cornmeal and creamy cheese.

15 min

Prep

30 min

Cook

8

Serves

Ingredients

Other

1⁄4 lb. andaí squash (or substitute butternut or calabaza), peeled and cut in 1-in. cubes (8 cups)2 pieces

whole milk1 cup

Tbsp. corn oil3 pieces

Tbsp. sugar2 pieces

1⁄4 tsp. kosher salt, plus more to taste1 pieces

(10 oz.) fine yellow yellow cornmeal2 cups

oz. (1 cup) queso Paraguay (or substitute whole milk ricotta)7 pieces

Method

In a large pot over medium-high heat, combine the squash and 3 cups cold water. Bring to a boil, then lower the heat to simmer and cook until the squash is tender when poked with a fork, 6-8 minutes.

Use a slotted spoon to transfer the squash to a heatproof bowl, reserving the cooking liquid. Using a potato masher or fork, mash the squash to a smooth paste, then return the pulp to the pot along with the reserved cooking liquid. Set over medium-low heat and, using a wooden spoon, stir in the milk, oil, sugar, and salt, then gradually sprinkle in the cornmeal while stirring continuously. Cook, stirring continuously, until the mixture is thickened to the consistency of a soft polenta, 12–15 minutes. If the preparation becomes too thick, thin with ¼-½ cup additional hot water. Remove from heat, stir in the cheese until combined. Season to taste with additional salt as needed and serve.