Te Bua Toro ni Baukin
Too bad pumpkins aren’t in season or I would have used one in this recipe. I substituted with a butternut squash which seemed close enough to me. This dish reminded me of corned beef hash. It wasn’t exactly like it just similar. If I make this again I will definitely top it with a poached egg.
1 cup flour
1 teaspoon baking powder
6 tablespoons powdered milk
1 1/2 lb grated pumpkin (about 1 medium pumpkin)
1 1/2 lb shredded cabbage (about 1 medium cabbage)
1 tin meat (SPAM) or 1/2 lb corned beef (I opted for the corned beef)
Peel pumpkin and grate flesh into a dish, or if the pumpkin is large, cut the top
and carve the inside.
Drain excess water from grated pumpkin.
Shred cabbage and add to grated pumpkin.
Add flour, tinned meat (or diced corned beef), powdered milk (or soy milk),
cabbage and baking powder to the pumpkin.
Mix all together.
Add salt, pepper and lemon juice.
Put mixture into a baking dish that was greased with butter or oil.
Cook in 350 F oven until brown, about 45-50 minutes.
Original recipe found here: