Paraguayan Squash Polenta-Kivevé
Recipe

Paraguayan Squash Polenta-Kivevé

5.0 1 Recipe Reviews | 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. Butternut squash also works well, though any winter squash may be used. Any fresh white cheese may be substituted for the queso fresco, such as ricotta, cottage, or farmer’s cheese. High-calorie, high-protein recipes like this one were popular after the War of Paraguay (1864-1870), a time when food was scarce and creative cooks devised ways to enrich dishes.

15 mins. to Prepare

50 mins. Cooking Time

0 mins. Standing Time

65 mins. Total

Servings: 14 servings, 1/2 cup each

Difficulty: Intermediate

This recipe is: Low Fat Low Sodium Vegetarian

Ingredients

Check all

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.
Amount Per Serving
Servings: 14 servings, 1/2 cup <i>each</i>
Calories140
Calories from Fat40
%Daily Value*
Total Fat 4.5g7%
Saturated Fat 2g10%
Cholesterol 10mg3%
Sodium 200mg8%
Carbohydrates 21g7%
Dietary Fiber 2g8%
Sugars 5g
Protein 4g
Vitamin A140%
Vitamin C25%
Calcium10%
Iron4%
* Percent Daily Values are based on a 2,000 calorie diet.
Rate this Recipe

Rate this Recipe

Select a rating (required)

What do you think about this recipe? (required)

5 Stars1
4 Stars0
3 Stars0
2 Stars0
1 Star0

I adjusted the recipe slightly, for example, it only took 17-20 minutes to cook the squash tender. Also, I combined the formerly-discarded squash cooking liquid with the corn meal for 5 minutes, to begin the softening process; simmering the meal then took only 5-7 minutes. I'm going to try this again, using Libby's canned pumpkin; I bet it will be superb! The recipe is a keeper.

Rate this Recipe

Select a rating (required)

What do you think about this recipe? (required)

x

Join the Nestlé Community!

Start enjoying these benefits today for FREE:

  • Save recipes to your Recipe Box
  • Rate and review recipes
  • Newsletters featuring new recipes, meal ideas, special offers and more
Already a member? Get Started

Get new recipes in our monthly newsletter!

Get Started Already a member?