Quibebe: Roasted Butternut Squash Mash

I cannot say that I ate Quibebe as a child nor that it is a food I think of when dreaming of Brazilian food. But, as an adult who embraces the seasonality of ingredients and longs for all things squash, I was drawn to making my own version of this common Brazilian dish.

This butternut squash mash uses roasted veggies rather than the traditional Brazilian method of steaming the squash. I then blended it into a creamy, savory, puree with hints of nut and caramel from the magnificence of roasted garlic. I topped it with toasted pumpkin seeds and fried sage to make it pretty, and to give it that little boost of fall love.

The word “quibebe” comes from the Kimbundo language, and is specifically traced back to Angola, meaning “squash food” or “squash mash.” Brought to Brazil by African slaves, the original squash mash was adapted to ingredients found in Brazil and was incorporated into traditional Brazilian cuisine. It is now a household side dish traditionally served alongside “carne seca” but great with any grilled protein.

Equipment:

Baking sheet

Aluminum foil

Sharp chef’s knife

Cutting board

Spoon (for scooping squash seeds)

Frying pan or small skillet

Food processor or blender

Measuring cups

Measuring spoons

Serving platter or plate

Ingredients:
1 large butternut squash (mine yielded 2 pounds of flesh after roasting)

2 heads of garlic

1 large onion

Olive oil

3/4 teaspoon salt

1/2 cup of vegetable or chicken broth

1/4 cup of pumpkin seeds
2-3 tablespoons of sage leaves

Servings: 8

Active time: 25–30 minutes

Total time: 50–55 minutes

Steps:

Pre-heat the oven to 425 degrees.

Cut off the ends, halve the squash and scoop out the seeds. Peel the outer layers of the garlic and cut the top off, exposing cloves underneath. Quarter the onion and remove skins.

Place all ingredients on a sheet pan, with enough foil to wrap the garlic under your bulbs. Drizzle generously with olive oil. Wrap the garlic in foil and flip the squash to be flesh faced down. Roast for 30 minutes.

While they roast, toast pumpkin seeds in a frying pan for five minutes. Remove from the pan and add 1/2 tablespoon of olive oil. Chop the sage leaves and add to the pan. Fry for 2-3 minutes.

Remove skin from squash and add to a food processor with the onion. Squeeze the roasted garlic cloves out into the processor. Add 1/2 cup of broth and 3/4 teaspoon of salt. Blend to desired consistency. For an even smoother texture you can add an extra 1/4 cup of broth.

Spread the mash on a serving platter or plate and top with the seeds and sage. Eat with joy!

Serving Suggestion: ?

For a video of this recipe click Here