Guiso de ahuyama — Santander pumpkin stew

Prepare the vegetables Wash the pumpkin, tomatoes and scallions. Peel and seed the pumpkin, then cut it into even 2 cm cubes so the pieces soften together. Dice the tomatoes, slice the scallions and mince the garlic. Beat the eggs in a bowl and keep them separate from ready-to-eat foods.

Soften the aromatics Melt the pork lard in a heavy lidded saucepan over medium-low heat. Add the scallions and cook for 3 minutes, stirring until softened but not browned. Add the garlic and cook for 30 seconds.

Cook the tomato Stir in the tomatoes and cook for 4 minutes until they collapse and release their juices. Add the diced pumpkin and salt, then toss to coat. Add 60 ml water only if the pan looks dry; the vegetables should release more moisture as they cook.

Braise until tender Cover and simmer gently for 18–22 minutes, stirring every 5 minutes. If the bottom catches, lower the heat and add 15 ml water. The pumpkin is ready when a fork crushes a cube easily. Remove the lid and simmer briefly if excess liquid remains.

Mash and add the egg Mash the pumpkin coarsely with a potato masher or sturdy spoon, leaving some small pieces. Lower the heat. Pour in the beaten egg in a thin stream while stirring slowly so it forms soft ribbons through the purée.

Cook through and serve Keep stirring gently over low heat until no liquid egg remains and the centre reaches 71°C. The mixture should be moist and spoonable, not watery. Taste, adjust salt only if needed, and serve hot. Use clean serving utensils after handling the raw egg.