Stuffed Squash, Carbonada en Zapallo

All of Argentina's most famous products come together in this dish. This recipe calls for cubes of beef, though in some coastal regions fish is used instead.

Ingredients

• 300 g (10 oz.) diced European Pumpkin
• 6 small trumpet (calabash) Winter Squash
• 1 kg (2 1/4 lb.) Beef sirloin, cut into cubes
• 3 potatoes, diced
• 3 sweet potatoes, diced
• 4 peaches, sliced
• 1 onion, thinly sliced
• 6 tomatoes, blanched, peeled and seeded
• 3 ears of corn cut into rounds
• 150 g (5 oz.) butter
• 500 ml (2 cups) stock
• Salt, pepper, bay leaf and thyme
• 6 tsp. oil

Method

1. Cut the tops off the gourds and set aside; scrape out the insides using a spoon;
2. place one teaspoon of oil into each gourd, replace the "lids" and place in a hot oven for 15 minutes;
3. in a large Dutch oven (in Argentina, a large earthenware casserole is used), heat the butter until foamy; add the onion and cook gently until transparent;
4. add the meat, tomatoes and spices; combine well; pour in the stock; let simmer 30 minutes;
5. add all the other ingredients; continue cooking for 20 minutes; mix in the bread crumbs;
6. stuff the gourds that have been warmed in the oven for a few minutes;
7. Replace the lids as a garnish and serve hot.

(Source: theworldwidegourmet.com)