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Recipe

Paraguayan Squash Polenta-Kivevé

1 Recipe Review |Rate this Recipe| 22 Saves

This comforting side dish has the texture of thick, creamy polenta. Corn is a mainstay in the Paraguayan diet and is even used in desserts. Because it has both sweet and savory ingredients, this is often served alongside meats or as a dessert. The word kivevé means “reddish” in the native Guarani language. The traditional pumpkin used in this dish is the deep-orange-colored andaí, hence the name.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 14 servings, 1/2 cup each
  • Difficulty: Intermediate
This Recipe is: Low Sodium Low Fat Vegetarian

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

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.

Nutrition Facts

Amount Per Serving
Servings: 14 servings, 1/2 cup each
Calories 140
Calories from Fat 40
%Daily Value*
Total Fat 4.5g 7%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 200mg 8%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 8%
Sugars 5g
Protein 4g
Vitamin A 140%
Vitamin C 25%
Calcium 10%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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