Paraguayan Squash Polenta-Kivevé

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.

Paraguayan Squash Polenta-Kivevé is a rich and creamy delight that epitomizes comfort food. This recipe from CARNATION® MILKS captures the heart of Paraguayan cuisine with its unique combination of sweet and savory flavors. The deep-orange flesh of butternut squash or any winter squash forms the base of this dish, contributing to its vibrant hue and hearty texture.

This kivevé dish is a versatile staple that can be enjoyed as a comforting side for meats or as an indulgent dessert. The addition of fresh white cheese—be it queso fresco, ricotta, or cottage cheese—elevates the dish with a creamy richness. The incorporation of NESTLÉ® CARNATION® Evaporated Milk ensures a luscious consistency that is both satisfying and delightful.

Perfect for winter occasions or holiday dinners, this traditional Paraguayan recipe is easy to prepare and wonderfully rewarding. Suitable for all skill levels, Paraguayan Squash Polenta-Kivevé is a must-try for those looking to explore Latin American cuisine.