Queen of the season. Top 3 Hearty Pumpkin Dishes

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Queen of the season. Top 3 hearty pumpkin dishes

Pumpkin dishes are very tasty and will decorate any table .

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In markets and supermarkets now is the time of pumpkins. Any size and color, it is always a success, because it is a very tasty product with which you can cook a huge number of hearty and memorable dishes. Focusoffers a new selection of pumpkin recipes.

Pumpkin stuffed with meat and rice


  • Pumpkin – 2.5 kg;
  • Pork – 700 gr;
  • Rice – half a glass;
  • Large carrots – 1 pc;
  • Large onion – 1 pc;
  • Butter – 1 tbsp. l;
  • Provencal herbs (optional).
  • Freshly ground pepper.
  • Salt.
  • Vegetable oil.
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    Method of preparation:

    Cut off the top of the pumpkin, remove seeds and fibers, grease the walls of the pumpkin inside with butter and salt. Meat cut into small pieces. Cut the onion and fry in vegetable oil until soft.

    Peel the carrots, wash well, grate on a coarse grater. Add carrots to onions, stir and fry for 1-2 minutes. Transfer the fried carrots and onions to a bowl.

    Then, fry the meat in vegetable oil and also transfer it to a bowl with carrots and onions.

    Boil rice until half cooked, then drain excess water, add it to a bowl with meat and vegetables. Season everything with salt, pepper and add Provencal herbs, mix.

    Put the pumpkin in a baking dish and fill the pumpkin “pot” with stuffing. Then cover the filled pumpkin with the previously cut “lid” and send it to the oven preheated to 200 degrees for an hour and a half.

    When serving, put the filling on the table, removing a little pulp from the walls of the pumpkin.

    Pumpkin stew with meat


    • Beef (soft) – 500 gr;
    • Pumpkin pulp – 400 gr;
    • Water – 400 ml;
    • Potato – 300 gr;
    • Carrots – 1 pc;
    • < li> Large tomato – 1 pc;

    • Garlic – 2 cloves;
    • Vegetable oil – 3 tbsp. l;
    • Tomato paste – 2 tbsp. l;
    • Dry spices (for barbecue) – 1 tbsp;
    • Ground black pepper to taste;
    • Salt to taste.

    Cooking method:

    To prepare the dish, you must choose a pumpkin that is not very loose, otherwise the pieces will quickly boil and turn into stew.

    Wash the meat, cut into pieces, do the same with the tomato. It must be taken juicy, but dense. Soft ones do not hold their shape well and will spread when cooked. Peel the carrots and cut into semicircles. If the diameter of the carrot is large, you can cut it into quarters.

    Peel the potatoes and cut into medium pieces. Potatoes are also better to choose one that retains its shape and does not boil soft after a long stew. The flesh of such potatoes should be yellowish. If the flesh is white, then there is a lot of starch in such potatoes, and the potatoes will quickly boil. The yellower and denser the tubers, the less starch they contain.

    Peel the garlic and finely chop or pass the cloves through the press.

    Put the tomato paste into the water, add seasonings for barbecue, salt and pepper. Thoroughly stir everything until smooth. Water and tomato paste can be replaced with ready-made tomato juice, but it is better not to add salt to it right away. First you need to taste the juice, and then add salt if necessary.

    Heat the vegetable oil in a pan. Add beef and fry over high heat until golden brown. Add prepared vegetables to the meat and fry everything together, stirring, for about 10 minutes.

    Put a whole onion in the pan, if it has not been added before in chopped form. Pour the tomato paste (or tomato juice) diluted in water with spices. Add chopped garlic.

    Mix everything thoroughly, bring to a boil and simmer covered for 25-30 minutes over low heat with a slight boil. Arrange the finished stew on plates and sprinkle with chopped herbs.

    Pumpkin casserole with chicken


    • Pumpkin – 600 gr;
    • Chicken fillet – 400 gr;
    • Sour cream with a fat content of 21% – 200 gr;
    • Eggs – 2 pcs;
    • Dried Provence herbs – 0.5 tsp;
    • Ground smoked paprika – 0 .5 tsp;
    • Ground turmeric – 0.25 tsp;
    • Dried ground garlic – 0.25 tsp;
    • Salt – 0.75 tsp (to taste)
    • Freshly ground pepper (a mixture of peppers) – on the tip of a knife (to taste);
    • Vegetable oil (for lubricating the mold) – 1 hour l.

    Method of preparation:

    Peel the pumpkin, cut into cubes. Grease a baking dish with vegetable oil and put the pumpkin into it.

    Rinse the chicken breast and cut into small cubes. Fold the meat into the shape of the pumpkin. Add salt, herbes de provence, dried garlic, turmeric, paprika and pepper mixture. Mix the contents gently.

    Mix sour cream with eggs until smooth. Spread the dressing evenly over the pumpkin and chicken. Send her casserole to the oven preheated to 180 degrees for 40 minutes. If pumpkin is hard, bake until soft.