Desalt the dried beef.

The day before, cut the dried beef into medium-sized pieces and place them in a bowl with ice-cold water until the meat is completely covered. Place the bowl in the refrigerator and change the water 3 to 4 times.

Time: 1 hour ;

Yield: 8 porções

Ingredients

• 1 medium whole pumpkin
• 1 tablespoon coarse salt
• 1/3 cup oil
  
  

Filling

• 1 kg desalted, cooked, and shredded dried beef
• 3 tablespoons oil
• 2 chopped onions
• 2 cloves garlic, crushed
• 1/2 cup chopped green olives
• 1/2 cup chopped fresh herbs
• 3 cups tomato sauce
• Salt to taste
• 2 cups cream cheese or Catupiry
• 50 g grated Parmesan cheese
  
  

Directions

Using a knife, cut a lid off the top of the squash. Use a spoon to remove all the seeds. 

Rub coarse salt and oil inside and outside the squash, wrap it in aluminum foil, and bake in a preheated oven at medium heat for approximately 20 minutes. When you remove it, check to see if the squash is tender.

IMPORTANT: The opening (the part without the lid) should be facing down.

For the filling, heat the oil in a saucepan over medium heat and sauté the onion and garlic for 3 minutes. Add the DRIED BEEF, olives, green herbs, sauce, and salt, and simmer for 10 minutes. Set aside.

Remove the squash from the oven, spread the cream cheese or catupiry throughout the inside. Add the DRIED BEEF mixture, top with Parmesan cheese, and bake in a preheated oven at medium heat for 15 minutes or until golden brown.

Remove from the oven and serve.