FOUR-CHEESE STUFFED KABOCHA SQUASH ON THE KAMADO ARGENTINO
INGREDIENTS
1 Kabocha squash
200g cream cheese
200g mozzarella cheese
100g blue cheese
100g gruyere cheese
1 onion
1 garlic clove
1 corn cob
1 handful of parsley
2 tablespoons olive oil
Salt and pepper
STEP BY STEP
Start the Kamado with a small amount of charcoal for indirect cooking. It is recommended to use accessories like a deflector.
Cut the top off the Kabocha squash and clean out all the seeds; make sure to remove everything from the inside.
Drizzle olive oil inside the squash and season with salt and pepper. Use your hands or rotate the squash to try to coat the entire interior.
If you don’t have a deflector, place it as far from the coals as possible and use aluminum foil to prevent the base from cooking before the rest. The temperature should be 130°C; cook for 20 minutes, then rotate without flipping and cook for another 20 minutes.
In a skillet, sauté the chopped onion, garlic, and corn kernels, which ideally can also be cooked on the Kamado. Sauté with olive oil, salt, and a pinch of merken.
Grate the gruyere cheese, cube the other 3 cheeses, and add them to the Kabocha squash along with the onion, garlic, and corn kernels. When possible, gently pierce the walls without applying too much force.
Cook for 20 minutes.
After removing the Kabocha squash, let it cool for a few minutes, then carefully remove the interior with a spoon and mix it with the rest of the ingredients. Finish with a handful of parsley.