Stuffed Abobora with Gravy

Wash the butternut squash

Dry and cut off a lid

Use a spoon to remove the seeds and some of the pulp, reserving the rest for later

Cut the reserved pulp into small cubes and set aside

Cook the squash in boiling water until it's tender (poke with a fork to check)

Grate and chop the carrot

Chop the onion

Sauté the onion and carrot in butter or margarine

Cut the beef or pork into small cubes, dust with flour, and add to the pan

Let it brown well

Add white wine or water

When it has reduced, add 2 cups of water mixed with tomato paste

Season with salt and black pepper

Let it simmer in low heat for 30 minutes, then add the peeled and cubed potatoes and reserved squash pulp

Simmer for another 20 minutes

While this is cooking, remove the squash from the boiling water and let it dry slightly in the oven

Arrange on a platter, fill with the stuffing, and serve

Serves 4.