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Dominican Mazamorra

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  • Prep 5 min
  • Total 20 min
  • Ingredients 3
  • Servings 4
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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.
by Melissa Bailey
Updated Sep 23, 2015
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Ingredients

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

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.

Expert Tips

  • tip 1
    For a more authentic experience, serve with red pickled onions.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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