Our products:

Baked Squash
Ingredients
1 kg squash
1/4 leg or turkey ham
1/2 panela cheese
1 can of corn
Tomato puree
1/4 onion and garlic
Salt and pepper

Instructions

Wash the squash well and remove the tips.
Cut in half lengthwise and put to cook in water with garlic salt and onion. Approx. About 15 min.
Once cooked remove the pulp with a spoon.
In a refractory put a little of the puree and top put the halves of pumpkins. Then go filling with the ham and cheese and on top of the squash, put the corn and pepper.
Finally pour the remaining tomato puree and place in the oven at 180 ° for 20 min or 30 min.

Squash Salad and Smoked Fish
Ingredients
2 squash
1 tomato
1 green pepper
½ red pepper
1 avocado
1 scallion
Sprouts (alfalfa soy etc.)
100 gr. Of smoked cod
100 gr. Smoked tuna
olive oil
Sherry vinegar and salt.

Instructions

Let's start our recipe by cutting all the vegetables, except the squash, in brunoisse, that is, in small cubits and of equal size. Once cut, arrange in a bowl with the smoked dice cut. Dress the whole with olive oil, Sherry vinegar and salt. We reserved this dressing in the fridge.
The squash will be washed under the tap and cut into longitudinal and very thin sheets. For this, the mandolin is very useful, a kitchen utensil whose blade allows to laminate the vegetables finely.
Roll the squash slices on themselves, leaving a hole in the center to introduce the dressing into it.
As we have said, and once the vegetable dressing has rested, fill the squash rolls.
Finally, decorate with a few shoots and leaves of lettuce, such as arugula, watercress, lollo rosso, etc.

Squash Rolls with Eel
Ingredients
1 squash
400 gr. eel
2 tomatoes
1 green pepper
1 cucumber
1 spring onion
olive oil
vinegar
salt and pepper.

Instructions

Begin by cutting the squash into thin slices and salt to taste. Put it on the griddle until slightly cooked and remove. Add salt and pepper to taste and leave aside.
Now peel and cut the tomatoes and mix with the chopped pepper. We also add chopped cucumber and scallion. Add water with a little vinegar and olive oil. Salt to taste and mix very well.
Add the eel and remove. Place a spoonful of this mixture on top of each squash leaf. Roll the squash and voilá!

Squash Pisto
Ingredients
Serves 4 people:
500 g very ripe tomatoes
1 green peppers
1/2 red pepper
3 squash
1 onion
1 spoonful of sugar
1 teaspoon sweet or spicy paprika
olive oil
Ground black pepper
Salt

Preparación

Peel and chop the onion in very thin cubes.
Cut the peppers and squash.
We grate the tomatoes and put aside in a small bowl.
In a frying pan, with a nice stream of oil to low heat, we add the onion, add salt and pepper, a blade of laurel, and stir-fry for 5 minutes.
Add the peppers. Cook for 10 minutes.
Add the squash and the teaspoon of paprika, cook for 1 minute, stir well.
We add the grated tomato and a spoonful of sugar. We cook for 20 minutes on low heat, the tomato will reduce.
After this, add more salt and pepper if needed.
Serve hot.