Delicious and simple recipes in the oven: whole pumpkin stuffed with various fillings. Pumpkin stuffed with meat and potatoes

Pumpkin is one of the most amazing vegetables. From it, our hostesses prepare a wide variety of dishes: main courses, cakes, pastries, delicious mashed soups. Very often, this vegetable is used for stuffing when it is filled with various fillings, such as potatoes, rice, mushrooms or meat, sometimes combining these products. Today we will tell you how pumpkin and potatoes are prepared.

Getting ready for Halloween

Everyone knows what kind of holiday it is. And that pumpkin plays an important role in its implementation. We found another purpose for her, more necessary and useful - in cooking. We will need: a medium-sized pumpkin, two onions, three potatoes, two cloves of garlic, sour cream, 650 grams of meat (any), herbs, pepper and salt. And now we are preparing a dish called: “Pumpkin and potatoes”. We wash the pumpkin, cut off the lid, take out the seeds, and remove the pulp and cut it. We also wash the meat, cut into cubes. We heat the pan with oil, fry the onion until golden brown, add the pulp of the pumpkin, meat, fry for another five minutes. Pour the potatoes, cut into cubes, fry again for five minutes. Pour one and a half glasses of water into the pan, add sour cream (three tablespoons), simmer until the water boils completely.

A couple of minutes before removing the fire, pepper, salt and sprinkle with herbs. Place the pumpkin lid on the prepared pumpkin. We grease it with vegetable oil, put it on a baking sheet covered with foil. Preheat the oven to 180 degrees, send a baking sheet inside. Cooking time - 45-50 minutes. Then leave for another 20 minutes, already in the oven turned off. Pumpkin, and potatoes, ready.

Stuff pumpkin with vegetables and pork meat

This time we will fill our large vegetable with pork meat. Those who do not eat pork can replace it with beef, but the taste will be a little different. We will need (for six servings): one large pumpkin, meat - 0.6 kg, the same amount of potatoes, onions - 100 grams, sour cream - one spoon, vegetable oil and salt. Now we offer ourselves in the oven. We cut off the lid of the pumpkin, remove the seeds, cut out part of the pulp, but not all. We cut the washed meat into cubes, we do the same with the extracted pulp and potatoes, of course, having washed it and cleaned it before that. Finely chop the onion and fry it until golden brown.

Add meat, pumpkin, potatoes, fry for five minutes. Spread sour cream, greens, finely chopped, a glass of water, salt, close the lid and simmer until the potatoes are half cooked. We put everything in a pumpkin. Further, everything is the same as in the previous recipe. After an hour, we take out an exotic dish from the oven and serve it on the table. We hope that you learned the methods of how to cook stuffed pumpkin well. They are basically similar, differing only in some ingredients and nuances of preparation.

Pumpkin with chicken meat and vegetables, ingredients and preparation

What is good stuffed pumpkin? This is a versatile dish, tasty, satisfying and healthy, the ingredients of which you can compose at your own discretion. Look at the photo. Pumpkin stuffed with meat and vegetables even looks appetizing, despite the fact that you may have had lunch recently.

It is an excellent alternative to other stuffed vegetables such as zucchini, tomatoes and peppers. To complete our recipe, you will need: medium-sized pumpkin, chicken fillet - one kilogram, three potatoes, carrots, bell peppers, tomatoes - one at a time, onions - three pieces, a bunch of any greens, vegetable oil - 100 ml, pepper and salt.

Recipe

Cut the chicken fillet into pieces. We put it in a heated pan with vegetable oil and fry until it becomes golden. We wash the pumpkin, dry it, carefully cut off the upper part, which will act as a lid. We select the core, seeds, take out the pulp with a spoon, trying not to damage the vegetable. As a result, we get a pumpkin pan and a lid for it, as well as pulp, a third of which we set aside for use. From the inside we rub with vegetable oil, add some salt. Cut the peeled and washed onion into cubes, add to the meat, mix and fry together in a pan until the onion becomes golden.

Cut the peeled carrots into strips, add to the pan. It is not necessary to fry any more, immediately remove from heat. Cut the potatoes into cubes, add to the meat. We also cut a tomato into cubes, into strips - Bulgarian pepper. We clean the garlic, while cutting the cloves is not necessary, chop the greens, then send all these vegetables to the pan. We also add the reserved pumpkin pulp there. Pepper, salt and mix thoroughly, as it is impossible to do this in a large vegetable. Now carefully transfer all its contents from the pan to the pumpkin. We try not to damage its walls. Then close the saucepan with a lid. It was a recipe for stuffed pumpkin in the oven. Now - the final stage.

Braise the pumpkin in the oven

We lay on a clean baking sheet, crosswise, several pieces of large-sized foil. In the center we set our large blank and wrap it with this foil. We heat the oven to 180-200 degrees, send a baking sheet with pumpkin into it.

After three or four hours, we take it out of the oven, remove the foil, transfer it entirely to a large plate, remove the lid. Pumpkin stuffed with meat and potatoes is ready. Serve on the table in any form - both hot and cold. You can get the filling, or you can cut into slices. Bon appetit!

A bright and attractive vegetable - pumpkin - always pleases the eye. And it is impossible to break away, because its color is so attractive. From pumpkin, if in doubt, you can cook a lot of interesting and tasty dishes. Today's dish is proof of that. Today we will bake a pumpkin with meat and potatoes in the oven. This is a fairly simple dish and any novice in cooking will be able to repeat everything with me, especially if you carefully study my recipe with step by step photos. Pumpkin with meat and potatoes are perfectly baked together in the oven, and you can offer your family something new, original, tasty and very beautiful for dinner. Pumpkin is very useful, and baked, by the way, retains its beneficial properties. It is necessary and possible to bake a pumpkin, and it is not at all necessary to cook the usual one for everyone: combine it with various ingredients, including unsweetened ones, and cook it in a variety of ways for your family.





- 350 grams of pork,
- 300 grams of pumpkin,
- 300 grams of potatoes,
- 1 onion,
- salt pepper,
- 3-4 tables. l. vegetable oil.

Recipe with photo step by step:

Cut the meat across the grain into medium-sized squares. Today I used pork (neck), as they are moderately fatty and after baking it will be very juicy. Vegetables are ideally saturated with pork juice and will be even tastier.




We cut the pumpkin into squares of medium thickness, after cleaning it from the hard peel and seeds.




Chop the onion into cubes. I don’t cut the onion too large, because in a small form after baking it will be practically invisible and this is a kind of plus. The onion will give its flavor and juice to the dish, but it will hardly be visible. For those who do not like baked onions, this solution will be suitable.




We clean the potatoes, wash them and cut them into cubes of medium thickness so that the potatoes cook in time during the baking process. Too large pieces of potatoes will bake longer.






We put the mixed products into the form: meat with pumpkin, potatoes, onions. Drizzle with vegetable oil so that a shine appears and the ingredients do not stick to the mold during the baking process.




Bake the dish in the oven for 35-40 minutes until all products are soft and juicy. We set the desired temperature: 200 ° and bake the pumpkin with meat and potatoes. We serve a hot dish immediately to the table and treat everyone. Bon Appetite!
See also others

When baked in the oven, pumpkin enriches potatoes and meat with light honey notes. As a result, the taste of a familiar dish changes. Total cooking time is 60-70 minutes. Potatoes with pumpkin and meat are best served for lunch or dinner.

Any lean meat will do: pork, beef, lamb, or chicken. The use of pork neck is considered optimal. The riper the pumpkin (has a dry dark tail), the better.

Ingredients:

• potatoes - 300 grams;
• pumpkin - 300 grams;
• meat - 350 grams;
• vegetable oil - 3-4 tablespoons;
• onions - 1 piece (medium);
• salt, pepper, other spices - to taste.

Recipe for potatoes with pumpkin and meat

1. Cut the meat across the grain into 3-4 cm squares.

2. Peel the pumpkin from the peel and seeds. Grind the pulp into cubes of 4-5 cm.

3. Chop the onion as finely as possible so that it gives all its juice to the dish.

4. Peel potatoes, wash, cut into 4-6 cubes.

5. Mix all the ingredients in a deep bowl, pour over vegetable oil, leave for 5-10 minutes to soak.

6. Transfer the mixture to a baking dish greased with vegetable oil. Bake potatoes with pumpkin and meat in the oven for 35-40 minutes at a temperature of 200 ° C.

7. Divide the finished dish into portions and serve hot.

Stuffed pumpkin baked in the oven is a simple but very effective dish. It can be prepared for a family dinner or a festive table. It is very healthy and nutritious, and baked with stuffing is also very tasty.

There are a lot of recipes for stuffing it. One of the most popular is pumpkin stuffed with meat. You will learn this and other pumpkin recipes with minced meat baked in the oven from this article.

Vegetable preparation

This vegetable is a good base for a wide variety of dishes. A large number of useful components contained in this fruit make it indispensable on our table. It is steamed and boiled. Delicious cereals and even desserts are prepared from it. But the most delicious, healthy and beautiful dish is a pumpkin baked in the oven.

As a filling, you can take a variety of products. These are meat and vegetables, cereals and dried fruits, cheese, mushrooms and much more. To make the dish juicy, the filling is generously flavored with sauce or sour cream.

Butter is added to some fillings.

In order for the vegetable to be prepared as follows:

• wash well;
• remove the core and seeds;
• on a young fruit, a soft skin can be left. If the skin has hardened, then you need to remove it;
• large fruits can be cut into pieces and make notches for minced meat in them.

Pumpkin with meat, stuffed and cooked in the oven

A vegetable stuffed with meat, a dish that will appeal to even those who were an ardent opponent of this orange fruit. Incredibly tasty and healthy dish will decorate any festive table.

There are many recipes for cooking vegetables with meat. Here are some of them:

With meat and potatoes

Ingredients:

• 1 fruit;
• half a kilogram of pork;
• half a kilogram of peeled potatoes;
• 2 eggplants;
• 2 large onion heads;
• 2-3 garlic cloves;
• salt, ground black pepper, dill or parsley, basil to taste;
• vegetable oil for frying meat.

How to cook:

You need to cut off the top with a tail so that you get a lid, remove the seeds. The pulp on the walls of the fetus does not need to be removed. Get a pot with a lid. We will put the stuffing in it.

For the filling, cut the washed meat into small pieces and fry in a pan for 10-12 minutes.

Add salt, pepper, other seasonings to the meat to taste, and leave it on a hot stove for 10 minutes. Then remove the meat from the pan. Finely chop the onion.

And stew in the juice left over from the meat. Cut potatoes and eggplant into even cubes. We combine all the components of the filling: meat, potatoes, eggplant, onions, garlic, herbs. We fill the pumpkin pot with the filling. Secure the lid with skewers.

We put the vegetable in the oven. The temperature should be 200 degrees. The cooking time is about an hour. The finished fruit should have soft walls. Carefully transfer it to a large festive dish and serve. Guests will be surprised by the beauty and aroma!

With minced meat

This dish has two ways of serving: you can cook it in a pumpkin pot, as described above, or as a casserole.

Ingredients:

• 1 pumpkin;
• Ground beef;
• bulb;
• tomato paste;
• garlic;
• salt;
• pepper;
• vegetable oil;

Cooking:

Wash a small fruit and prepare a pot with a lid from it. If the fruit is large, then cut its flesh into thin slices 3 by 3 centimeters. Prepare minced meat. Finely chop the onion, saute in vegetable oil, add to the meat. There also add a spoonful of tomato paste, chopped garlic, salt, pepper. Mix everything.

Fill a pumpkin pot with minced meat. Or do it differently: put half of the chopped pumpkin in a baking sheet or baking dish, place the minced meat on top, cover with the second half of the pumpkin.

Put in a preheated oven. Bake until half cooked, then sprinkle with grated cheese and bake further.

This is a very simple, healthy, and also incredibly tasty dish that can be prepared for a family dinner.

Stuffed pumpkin cooked in the oven: original recipes

Stuffed pumpkin baked in the oven can be cooked not only with meat. There are many recipes for every taste - from the original to the simplest. Try to cook it in the following ways:

Stuffed with rice and raisins

Ingredients:

• 1 pumpkin;
• 1 cup rice grains;
• 1 glass of sour cream;
• 1 glass of raisins;
• 100 grams of butter;
• 5 eggs;
• salt and sugar to taste.

Cooking:

Remove the pulp from the fruit, which is stewed until half cooked.

Mix pulp and boiled rice. Add prepared raisins, sour cream, butter. To stir thoroughly.

Add egg whites and egg yolks beaten separately, salt and sugar to taste.

Fill the pumpkin pot with the filling, close the lid from the cut top. Bake in the oven and serve slightly cooled.

If you do not have a small fruit, but only a large one, then you can make a dish such as rice casserole from the same products. Simply put the filling prepared in the above way into a mold and bake until golden brown.

You can serve fruit or berry jam with the dish.

With cheese

Ingredients:

• 1 pumpkin;
• 500 grams of cheese;
• 1 glass of cream;
• 50 grams of butter;
• sugar, salt, nutmeg to taste.

Cooking:

Fill the prepared pumpkin with a filling made from grated cheese, cream, butter, spices. Cover the top cut from it with a lid and cook in the oven at a temperature of 180-200 degrees for about an hour. Serve slightly chilled. You need to eat by scooping out the pulp of the fruit along with the cheese filling.

Bright, healthy pumpkin and tasty, fragrant pork - a wonderful combination. We offer you to cook according to one of the best recipes!

The taste is delicate, soft, thanks to the combination of the noble aroma of pork and delicate pumpkin pulp.

• Pork - 300 gr.,
• Pumpkin - 200 gr.,
• Onion - 1 pc.,
• Olive oil - 2 tablespoons,
• Soy sauce - 2 tablespoons,
• Spices, herbs, salt - to taste

To prepare this dish, you need lean pork meat. It should be washed and dried with a towel or napkin. You need to cut into small pieces. It should be borne in mind that the meat is fried, so you should not grind too much.

Wash the pumpkin, remove the skin and seeds, and cut into cubes. There is one point: when choosing a fleshy pumpkin fruit on the market, you should opt for light, unsweetened varieties.

We send the chopped and salted pieces of meat to the pan. I fry them until golden brown over high heat, so the pork retains its juiciness. When the meat is fried, I add pumpkin cubes and onions to it. I lightly fry the whole composition before the next step.

Liquid is needed to stew meat. I take about 0.5 liters of hot boiled water and pour it into the pan. You can also use any broth or brine. In order for the water to turn into a fragrant gravy during stewing, you need to add spices and herbs. In general, meat is very fond of seasonings, spicy and spicy. I use natural ready-made spice mixes, the blend of which varies, depending on the manufacturer. Any good "meat" mix will do. A fragrant spice gives the meat dried herbs: dill, parsley and my favorite basil. It goes great in combination with pumpkin, giving the dish the necessary piquancy. The dietary version of this dish is limited to one herb without spices.

Having flavored the meat with seasonings, I cover everything with a lid and the carcass until the pumpkin is soft enough. A few minutes before cooking, I add two tablespoons of soy sauce.

Serve the stew with a side dish of fresh vegetables or sour cream as an independent dish, decorated with fresh herbs.

Bon appetit!

Recipe 2, step by step: pork with potatoes and pumpkin

Baked pork with potatoes and pumpkin is a completely homemade recipe for a large family and / or for evening gatherings with old friends, not as a festive dish, but as a dish for a small cozy company.

The products are the simplest; pork with potatoes and pumpkin does not require attention during cooking and time for preparing products, which is very convenient.

Since spices are practically not used, the taste is very natural and organic.

The quantity and proportions of the ingredients are variable, so it makes no sense to specify the exact amount of one or the other. Focus on your own taste.

• Pork. Both boneless and on the bone.
• Potato.
• Carrot.
• Pumpkin.
• Onion.
• Garlic.
• Bay leaf
• Salt.
• Black freshly ground pepper.
• Vegetable oil. 3 art. spoons.

Peel the carrots and cut into fairly large rings.

We clean the pumpkin from hard skin and seeds and also cut into cubes with a side of 3-4 cm.

Onion cut into large feathers. We also cut the garlic into fairly large pieces.

Peel potatoes and cut lengthwise into quarters.

We put all the chopped vegetables in a deep baking sheet, add a little salt, black pepper, vegetable oil and mix so that all the pieces of vegetables are covered with oil.

Pork cut into large pieces, salt, pepper on both sides and. if there is a tenderizer, lightly beat off with a tenderizer.

We lay the pork with the vegetables, slightly “burying” the pieces of pork in the vegetables. Add about 1 cup of water, a little less, to avoid burning. We put 2-3 leaves of bay leaf.

Wrap the pan tightly with foil.

We put a baking sheet with meat and vegetables in an oven preheated to 180ºC. And we forget about it for about an hour and a half.

After an hour and a half, we take the baking sheet out of the oven, remove the foil.

Very hot, lay out on plates and immediately serve on the table, sprinkled with chopped herbs.

Recipe 3: Oven-Baked Pumpkin with Pork

• Pumpkin - 1.5 kg
• Potato - 5 pcs
• Onion - 1 pc.
• Hard cheese - 100 g
• Butter - 80 g
• Pork - 200 g
• Spices
• Ketchup - 2 tbsp. l.
• Mayonnaise - 5 tbsp. l.
• Breadcrumbs - 2 tbsp. l.
• Sunflower oil (for frying) - 2 tbsp. l.

For this dish you need a small pumpkin (up to 2 kg). Peel the pumpkin and remove excess pulp.

We cut the pork into pieces. I do not cut very finely so that the taste of pork is felt in the dish.

Fry meat with finely chopped onion. Salt lightly.

We cut the potatoes into cubes and also fry in sunflower oil. Salt, add spices (I add allspice and paprika).

We rub the cheese on a coarse grater.

Thoroughly grease the inside of the pumpkin with butter. Then we begin to lay the prepared ingredients in layers.

At the bottom of the pumpkin we put potatoes, then meat, a little ketchup and mayonnaise. Again potatoes, meat, ketchup, mayonnaise.

The last layer is potatoes. Drizzle with mayonnaise. And be sure to put butter on top. Without oil, the dish will not be so rich and tasty!

Top with a thick layer of cheese.

Now it's important! To keep the cheese from sticking to the foil, sprinkle it on top with breadcrumbs (not breadcrumbs!), but with homemade breadcrumbs. I posted the recipe for them. If you leave the top layer of cheese - it will be all on the foil ... And the dish will not look so beautiful!

Wrap the pumpkin in foil. Do not spare the foil - the juice with oil should not leak onto the sheet. Otherwise it will burn!

We put the pumpkin in the oven for 1.5 hours. I cook at 200˚. No need to look! Won't burn! Pumpkin takes a long time to cook. You will love the result!

Recipe 4: pork with pumpkin in a slow cooker (step by step)

An interesting, simply magical combination, where one component perfectly complements the other. It's really delicious!

• Pork (tenderloin) - 600 gr.
• Pumpkin - 1kg (or a little more)
• Vegetable oil - 2 tablespoons
• Salt and spices to taste

From the pumpkin, of course, you need to cut the peel. And remove the unfit for food middle with seeds. Next, I cut the pulp into cubes. I wash the pork tenderloin in cold water. Then (it has already become a habit for me) I blot it with a paper towel. My pork is low in fat. But, if it is on your meat, then you can do as you wish - cut it off or leave it - it's up to you. I cut the prepared tenderloin into pieces. They are not very small, but not very large either. Pumpkin and pork are about the same size.

On the “Frying” (“Meat”) mode, I lightly fry the fillet. Before putting the meat into the bowl, poured a couple of tablespoons of oil into it and let it warm up. During frying, the pork pieces are periodically stirred so that they do not stick together and are evenly fried. Yes, and so that they do not stick to the bowl (there is such a sin behind my Redmond m170 multicooker). "Frying" is no longer needed.

When the previous step is completed, I send a pumpkin to the MV. I mix.

Salt, sprinkle with Herbes de Provence and mix again. I close the lid and transfer the multicooker to the "Extinguishing" mode for 40 minutes.

So 40 minutes is up. Pork with pumpkin is ready. This time, for some reason, a lot of liquid formed (I wish the conclusion: it depends on the type of vegetable), but my family likes it. For those who want to get rid of the liquid - turn on the “Frying” or “Baking” for 10 minutes, do not close the lid. Then you get more roast than stew.

The dish can be used as an independent. Or as an addition to boiled potatoes, for example. Pairs well with pasta.

Recipe 5: pork with mushrooms in a pumpkin in the oven

The recipe does not contain the quantity and weight of the ingredients, because. in this recipe it is impossible to do this due to the fact that even if you have a pumpkin of a suitable weight, you still won’t guess how much free space it will have inside, because. and the number of seeds and wall thickness will be different for each pumpkin, which means that a different amount of filling will fit inside.

• Pumpkin
• Meat pork or chicken
• Champignon mushrooms)
• Tomato
• Onion
• Greenery
• Garlic
• Vegetable oil
• Cream (optional)
• Pepper

Pour vegetable oil into a bowl (about 2 tbsp), add garlic squeezed or grated on a fine grater (3-4 teeth), salt and pepper.

Mix everything thoroughly and let it brew.

We cut off the lid of the pumpkin, because. I didn’t have a round pumpkin, but an elongated one, so I cut it off just above the level where it starts to narrow.

We remove the seeds.

We add our garlic sauce.

And smear it all over the walls of the pumpkin. We leave the pumpkin.

Cut the onion into cubes.

We begin to fry it in vegetable oil at medium temperature.

At this time, cut the mushrooms into slices.

And add them to the onion. Salt and pepper to taste. Stir and simmer until the liquid comes out of the mushrooms.

Take a deep bowl and put the mushrooms in it.

Meat cut into cubes.

We spread it in a frying pan heated with vegetable oil. Salt and pepper to taste.

And fry it for 5 minutes, stirring occasionally.

Then put in a bowl with mushrooms.

Cut greens and tomatoes.

If there are pumpkin trimmings, then cut them too.

And put everything in a bowl with meat and mushrooms.

Stir to distribute all ingredients evenly.

And put the filling in the pumpkin.

If you decide to do with cream, pour in more of them.

We close the pumpkin with a cut lid. The lid can be secured with toothpicks.

We put in a cold oven, set the temperature to 200 C and cook for 2 hours (+/-).

Because Since all pumpkins are different, we check the readiness by piercing a toothpick into a cut of a pumpkin. The toothpick should go in easily, but you don’t need to overdo the pumpkin, otherwise it will fall apart. Again, if you don't plan to eat the pumpkin itself, but only use it as the original baking dish, you can bake smaller. So, my pumpkin is ready.

This is how it looks with the lid removed and so it can be served on the table.

This is how she looks inside. I cut the pumpkin into pieces so that those who wanted meat with pumpkin could freely take pieces of pumpkin as a side dish.

Recipe 6: Pork with Pumpkin and Potatoes in a Pot

Pork Pot with Potatoes and Pumpkin is a classic pot roast combination. This dish can be prepared in different ways. The simplest - without frying, it is suitable for those who are trying to reduce the calorie content of ready meals or do not eat fried foods for some reason. You can pre-fry both vegetables and meat - the taste will be more saturated, or fry only meat products. In any case, cooking will not be tedious, and the food will turn out very tasty.

• pork - 300 gr;
• pumpkin - 150 gr;
• potatoes - 4-5 pcs;
• onion - 2 large onions;
• carrots - 1 pc;
• vegetable oil - 2-3 tbsp. spoons;
• peppercorns - 0.5 tsp (grind);
• salt - to taste;
• bay leaf - 3-4 pieces;
• water or broth - as needed;
• sour cream, herbs, vegetables - for serving.

Cut the pork into portions. Heat the oil in a frying pan over high heat, put the meat and fry it until it changes color. The fire must be strong for the first five minutes in order to quickly evaporate the meat juice.

Then reduce the flame to medium and continue to fry the pork for about five more minutes. Pieces of meat need to be browned and laid out in pots.

While the meat is fried, cut the carrots into slices, chop the onion in wide strips along the height of the onions.

Cut the potatoes into quarters, then cut into medium-sized slices or cubes. The pumpkin in the recipe is frozen, already cut into pieces. Fresh must be cleaned, the seeds selected and the flesh cut into pieces about the same size as potato wedges.

In the fat left over from frying the meat, fry the onion until translucent and golden brown.

Mash the black peppercorns, pepper the meat. Transfer the fried onion to the pork.

Pepper a layer of onion, add salt. Add carrot pieces.

Fill the pots with potatoes almost to the top, lightly compacting with a spoon or shaking the pots. Salt, pepper, put one or two small leaves of laurel.

Put the pumpkin, cut into large pieces, on the potatoes. Add salt to the hot broth or water, taking into account that the meat and potatoes are already slightly salted. Pour vegetables and meat, covering the layer of potatoes. Cover the pots with a lid and place in the oven. It should already be warmed up to 170 degrees.

After 20 minutes, the pots will heat up and the stewing process will begin. The total cooking time is approximately one and a half hours, during which time the meat will become soft. After the fire is turned off, due to the temperature gained, the pots will continue to cook. Therefore, it is recommended to leave them in the switched off oven for 15-20 minutes and then serve. You can add meat with potatoes and pumpkin with thick sour cream, fresh herbs or a salad of young vegetables. Bon appetit!

Recipe 7: How to Make Pumpkin Pork Roast

• 1 pumpkin in the shape of a pot - round, not very large, 2 - 2.5 kg;
• 500 g of meat (pork with a little fat);
• 1 medium carrot;
• 1 onion;
• 5-7 small potatoes;
• Salt, ground black pepper;
• Water - 1.5 - 2 cups.

First, let's prepare the filling. Peel and wash onions and carrots; finely chop the onion and start sautéing in a frying pan with sunflower oil. While stirring, cook the onion on a small flame for 2-3 minutes.

Then add the grated carrot to the onion and continue, stirring, sauté for a couple more minutes.

Cut the meat into small pieces and add to the vegetables.

After frying the meat until the color changes, pour water into the pan so that it covers the meat, salt, pepper, cover and simmer for 15-20 minutes.

In the meantime, wash the pumpkin, carefully cut off the top so that you get a lid, and take out the seeds from the middle.

Peel the potatoes, wash and cut into medium-sized cubes. Add the potatoes to the meat with carrots and onions, and simmer together for another 10 minutes.

We put the pumpkin in a refractory form or a cast-iron pan, on the bottom of which 2-3 cm of water is poured.

Put the meat and vegetables together with the broth in a pumpkin pot.

Cover with pumpkin lid.

And then cover with foil on top, trying to make it more or less airtight.

Thanks to the broth inside, the water outside and the foil, the pumpkin baked whole and roasted in it turn out soft and juicy.

We put the whole composition - a form with a pumpkin in it and foil on top - in the oven at 180C and bake for about an hour and a half.

You can check for readiness by piercing the pumpkin with a toothpick: if soft, then ready!

Recipe 8: delicious pork with pumpkin in the oven (with photo)

Pumpkin, cooked in company with meat, acquires a new, special, non-pumpkin taste. But it's better to try once than read a hundred times! Just do not be tempted to put potatoes in the roast - try the original version with pumpkin.

And to make roast with pumpkin delicious, you need to choose the right pumpkin. Best of all - nutmeg or Arabatskaya, in the form of a bottle - it is the most delicious and bright!

• pork - 0.5 kg;
• a whole small pumpkin or half a medium one;
• carrot - 1 medium;
• onion - 1 small;
• salt - 1 incomplete table. l. or to taste;
• ground black pepper - ¼ tsp;
• sunflower oil;
• parsley, dill;
• 2-3 glasses of water.

Heat the sunflower oil in a frying pan, chop the onion smaller and start frying over medium heat, stirring occasionally,

When the onion becomes translucent, add coarsely grated carrots to it. Fry, stirring, together for 3-4 minutes.

Salt (for now, take half the salt - half a tablespoon), pepper, mix and continue to fry the onion and carrot along with the meat - until its color changes.

Then pour water into the pan - enough to completely cover the meat (about 2-3 cups), cover with a lid and leave to simmer at a low boil for 30-35 minutes.

In the meantime, clean the pumpkin. We will get the middle part with a spoon - do not throw it away, pumpkin seeds can be obtained, dried and eaten - they are tasty and healthy.

We peel off the peel, and cut the flesh into large cubes. Pumpkin cooks faster than potatoes, so you need to cut it into larger pieces than roast potatoes.

After the meat is stewed for half an hour or a little more, we transfer the contents of the pan to the pan, add the pumpkin, add salt and mix. You can continue to cook both on the stove and in the oven - in this case, transfer the meat and pumpkin to a baking dish and cover with foil.

We simmer the roast in a saucepan under the lid for 25 minutes on a small fire so that it does not boil too much and the pumpkin does not boil. You do not need to stir - then the pumpkin cubes will remain whole, beautiful and neat. If cooking in the oven, bake at 180ºС for about 45 minutes.

2-3 minutes before readiness, add chopped parsley and dill to the roast with pumpkin. Greenery against the background of a bright orange pumpkin looks very colorful!

Let the roast simmer with greens for a couple of minutes, and you can turn it off.

Fragrant, appetizing pumpkin roast is ready!