Skip to main content

Lula na Moranga #PumpkinWeek

Here we are at day two of #PumpkinWeek v.2016, hosted by Terri of Love and Confections, where
we celebrate our love of the season with an entire week of pumpkin goodies, leading up to National Pumpkin Day. Twenty-one food bloggers have come together to share over eighty recipes with you.

In addition to pumpkin biscotti, cupcakes, and madeleines, we are also sharing savory pumpkin dishes such as hummus, chili, and pumpkin empanadas. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

Once I decided to keep all my offerings savory - and inernational - I looked at pumpkin traditions from all over the globe. Yesterday I shared Pumpkin Laska, a curry noodle soup with pumpkin from Singapore. Today, I am sharing a riff on a Brazilian shrimp stuffed pumpkin (Camarão na Moraga).

A couple of notes...first, I know that's not a's an acorn squash. But I use any and all winter squashes, with the exception of spaghetti squash, interchangeably. You would do the exact same process with a pumpkin.

Second, I know these aren't shrimp. Remember: I wrote that I made a riff, that means I took some culinary liberties and used some fresh market squid instead. This is Lula na Moranga.

Ingredients serves 4
  • 4 small acorn squash
  • olive oil
  • freshly ground salt
  • 1 pound market squid (click for how to clean squid)
  • 1 T olive oil
  • 1 T butter
  • 1 C onion, peeled and diced
  • 1 C carrots, diced
  • 1 C diced tomatoes
  • 1-1/2 C organic coconut milk
  • 1/4 C fresh cilantro, chopped
  • 1 T gluten-free soy sauce or tamari
  • 1 T fish sauce

Preheat oven to 400 degrees F. Slice the top off the squash or pumpkin. Scoop out the seeds and strands. Drizzle with olive oil and sprinkle with salt. Invert into your baking dish or a parchment-lined baking sheet.

Roast until tender, approximately for 40 to 45 minutes. Set aside to cool.

Place squid in a large pot. Cover them with water. Make sure they are submerged by at least 1" of water. Bring the water to a boil. As soon as the water boils, drain the squid. Once cool enough to handle, slice the squid tentacles away from the body and the tube into rings.

In a large, flat-bottom pot, melt 1 T butter in 1 T olive oil. Add the onions and cook until the onions have softened and are beginning to turn translucent. Add the carrot and cook until fork tender. Stir in the tomatoes and cook until the begin to lose their shape.

Add in the coconut milk and bring to a boil. Simmer for 10 minutes before stirring in the blanched squid. Stir in tamari, fish sauce, and fresh cilantro.

To serve, gently press some of the squash flesh away from the sides. Spoon the squid into the hollow. Garnish with fresh cilantro and serve immediately.

If you are serving multiple people from a single squash/pumpkin, spoon the squid into a bowl and place slices of squash/pumpkin on the side.

Day Two of Our Pumpkin Week Creations
Ginger Pumpkin Leek Soup from A Day in the Life on the Farm.
Gluten Free Pumpkin Bread from Gluten Free Crumbley.
Lula Na Morango from Culinary Adventures with Camilla.
Old Fashioned Soft Pumpkin Cookies from Family Around The Table.
Pumpkin Cinnamon Rolls from The Redhead Baker.
Pumpkin Doughnut Holes from The Freshman Cook.
Pumpkin Fudge from Palatable Pastime.
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles.
Pumpkin Ooey Gooey Cake from Cooking With Carlee.
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake


  1. This sounds so good to me. I hesitate to make recipes calling for coconut milk because the few times I have used it, Frank didn't feel well after dinner. He loves coconut so I don't think it is an allergy but for some reason coconut milk upsets his stomach.

    1. Can he tolerate coconut oil? Maybe try coconut oil with regular milk?!?!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur