Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the tandoor oven to 400°F (200°C) and prepare 2 medium butternut squash by carefully cutting them in half lengthwise and scooping out all seeds.

2. 2

   In a large skillet over medium heat, warm 2 tablespoons of olive oil, then add 1 medium finely diced red onion, 3 cloves minced garlic, and 1 medium finely diced red bell pepper, sautéing for 8 minutes until softened.

3. 3

   Introduce 0.5 pound ground beef to the skillet, breaking it apart with a spoon, and cook for about 10 minutes until it is browned, then drain any excess fat.

4. 4

   Stir in 1 cup cooked white rice, 1 teaspoon ground cumin, 0.5 teaspoon achiote powder, 0.25 cup chopped fresh cilantro, and 0.25 cup hogao into the beef mixture, cooking for 3 minutes to thoroughly combine the flavors.

5. 5

   Evenly distribute the prepared mixture into the hollowed butternut squash halves, creating a slight mound, then pour 0.5 cup chicken broth around the squash in a tandoor-safe baking dish.

6. 6

   Place the tandoor-safe dish containing the stuffed butternut squash halves into the preheated tandoor and bake for 45 minutes, or until the squash flesh is tender when pierced with a fork and the filling is hot.

7. 7

   Carefully remove the squash from the tandoor, sprinkle 0.5 cup shredded mozzarella cheese or crumbled queso costeño over the top of each stuffed half, and return to the tandoor for an additional 10-15 minutes, allowing the cheese to melt and become lightly golden.

8. 8

   Let the Ahuyama Rellena Andina al Tandoor rest for 5 minutes before serving directly from the dish, garnished with a sprinkle of additional fresh cilantro if desired.