Paraguayan Squash Polenta-Kivevé

Paraguayan Squash Polenta-Kivevé
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    14
    servings, 1/2 cup <i>each</i>

Ingredients

  • 2 pounds butternut squash or other winter squash, peeled, seeds removed and cut into 1-inch
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup yellow corn meal
  • 3 to 4 oz. queso fresco, crumbled or ricotta, cottage or farmer’s cheese

Instructions

PLACE squash in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 30 to 35 minutes or until tender; drain. Place back in saucepan. Mash with a potato masher. Stir in sugar and salt.

MEANWHILE, HEAT vegetable oil in medium skillet over medium-high heat. Add onion, stirring occasionally, for 4 to 5 minutes or until onion is soft and golden.

STIR onions into squash mixture. Add evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low. Gradually stir in corn meal. Continue cooking for 5 minutes or until thickened. Cover saucepan; cook, stirring occasionally, for an additional 5 minutes. Remove from heat. Stir in cheese until blended. Serve immediately.

Nutritional Information

% Daily Value *

  • Total Fat 4.5g 7%
  • Saturated Fat 2g 10%
  • Cholesterol 10mg 3%
  • Sodium 200mg 8%
  • Carbohydrates 21g 7%
  • Dietary Fiber 2g 8%
  • Vitamin A 140%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 4%
  • Sugars 5g
  • Protein 4g

* Percentage Daily Values are based on a 2000 calorie diet.