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Dominican Mazamorra

  • Prep 5 min
  • Total 20 min
  • Ingredients 3
  • Servings 4

Ingredients

1
lb kabocha squash, peeled and cubed
Salt to taste
1
tablespoon olive oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

For a more authentic experience, serve with red pickled onions.

Kabocha is a winter squash very similar to pumpkin or butternut squash. The main difference, aside from the appearance, is that the flesh, when cooked, doesn't soak as much liquid and remains dry. This works well for stews and purees. Dominicans use a type of kabocha called auyama. Auyama is loved in the Dominican Republic and is used in many dishes, from soups to stews, cooked with beans and meats, or simply boiled or pureed. When pureed, the dish is called mazamorra.

Directions

  • 1 In a pot, bring water to a boil.
  • 2 Add salt to taste and cook the kabocha squash until tender, about 15 minutes.
  • 3 Strain the squash and mash with a fork. Puree to your liking.
  • 4 Drizzle olive oil and mix well, adjusting for salt. Serve.

Kabocha is a winter squash very similar to pumpkin or butternut squash. The main difference, aside from the appearance, is that the flesh, when cooked, doesn't soak as much liquid and remains dry. This works well for stews and purees. Dominicans use a type of kabocha called auyama. Auyama is loved in the Dominican Republic and is used in many dishes, from soups to stews, cooked with beans and meats, or simply boiled or pureed. When pureed, the dish is called mazamorra.

Rate and Comment

Melissa Bailey Melissa Bailey
September 23, 2015

Kabocha is a winter squash very similar to pumpkin or butternut squash. The main difference, aside from the appearance, is that the flesh, when cooked, doesn't soak as much liquid and remains dry. This works well for stews and purees. Dominicans use a type of kabocha called auyama. Auyama is loved in the Dominican Republic and is used in many dishes, from soups to stews, cooked with beans and meats, or simply boiled or pureed. When pureed, the dish is called mazamorra.