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Loading...A beloved Paraguayan countryside classic, this velvety porridge blends tender sweet pumpkin with golden cornmeal and milk into a comforting bowl. Traditionally eaten for breakfast or as an afternoon merienda, it is gently perfumed with cinnamon and balanced with a crumble of fresh farmer's cheese for the perfect sweet-salty contrast.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 8 gFat
- 5 gSaturated Fat
- 49 gCarbs
- 4 gFiber
- 28 gSugar
- 7 gProtein
- 115 mgSodium
- 485 mgPotassium
- 220 mgCalcium
- 1.5 mgIron
- 18 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the porridge
- 5 cups peeled and cubed calabaza or butternut squash (about 1.5 lb)
- 1 cup yellow cornmeal
- 4 cups whole milk
- 1 cup water
- 3/4 cup granulated sugar, plus more to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of fine salt
- 2 tablespoons unsalted butter
For serving (optional)
- Crumbled fresh queso Paraguay or queso fresco
- Extra ground cinnamon
- Warm honey or sugar cane syrup
Directions
- Place the cubed pumpkin in a large heavy-bottomed pot with the water. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook for 12-15 minutes until the squash is fork-tender.
- Mash the pumpkin directly in the pot with a potato masher until smooth, or use an immersion blender for an extra-silky texture. Return the pot to low heat.
- Pour in the milk and whisk in the sugar, vanilla, cinnamon, and salt. Warm the mixture gently, stirring to combine.
- Slowly sprinkle in the cornmeal while whisking continuously to prevent lumps. Once incorporated, switch to a wooden spoon.
- Continue cooking over medium-low heat, stirring almost constantly, for 12-15 minutes until the mixture thickens into a creamy, spoon-coating porridge. The cornmeal should be tender with no gritty bite.
- Stir in the butter until melted and glossy. Taste and adjust sugar or cinnamon to your liking.
- Remove from the heat and let the porridge rest for 2-3 minutes; it will continue to thicken as it cools. Loosen with a splash of warm milk if it becomes too stiff.
- Ladle into warm bowls and top each serving with crumbled fresh cheese, a dusting of cinnamon, and a light drizzle of honey.
Cook’s Notes
- Kabocha or butternut squash are the best substitutes for traditional Paraguayan calabaza, offering the same sweet, dense flesh and vibrant color.
- For authentic flavor, always finish with crumbled queso Paraguay; the mild tang of fresh farmer's cheese is essential to balance the sweetness.
- Stir nearly constantly once the cornmeal goes in to prevent scorching and to keep the texture silky and lump-free.
- The porridge thickens significantly as it stands. Reheat leftovers with extra milk, whisking gently, to restore the original creamy consistency.
- Use yellow rather than white cornmeal for the deep golden hue characteristic of traditional kiveve.
