Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pumpkin is one of the most delicious and healthy vegetables for the body, from which you can cook a lot of dishes. It contains many vitamins, macro- and microelements. Every housewife should remember a few recipes from this amazing vegetable.

What to cook with pumpkin

The most successful dishes will be dishes from a medium-sized round handicap vegetable that weighs from three to five kilograms. What can be cooked from pumpkin? You will be surprised at how many options you have. First courses, second courses, sweet desserts are made from it. You can safely include dishes from it in the children's menu. As a rule, before cooking anything with pumpkin, it is peeled and seeds are removed, and then steamed, baked or fried.

Pumpkin Recipes

If we talk about the first and second courses, then in them the vegetable is ideally combined with pork, beef, any minced meat, mushrooms, cereals, and other products of plant origin. Pumpkin soups, stews are excellent. Often a roast is made from a vegetable, using it not only as an ingredient, but also instead of pots. The filling is placed directly inside the head, after taking out the seeds. As for desserts, there are step-by-step recipes for pumpkin pies, pancakes, cottage cheese casseroles and many other sweets.

Pumpkin baked in the oven

Cooking time: 55 minutes.
Servings: 4-6 persons.
Calorie content of the dish: 28 kcal per 100 g.
Purpose: dinner, lunch, diet.
Cuisine: European.

A pumpkin cooked according to this recipe in the oven is good both as a side dish for meat or fish, and as a separate dish. It is low-calorie, so even those girls who are on a diet are not forbidden to eat it. A great option for a light vegetarian lunch or dinner. Appetizing baked pumpkin slices are likely to please even a child who does not like vegetables, although they are healthy.

Ingredients:

pumpkin - 0.8 kg;
salt - 2 pinches;
garlic - 3 cloves;
ground coriander - 2 pinches;
lemon - 1 small;
vegetable oil - 30-40 ml;
parsley - half a bunch.

Cooking method:

Mix the oil with squeezed lemon juice, coriander, chopped herbs, salt, crushed garlic.
Pour pumpkin slices with the resulting marinade, mix.
Place the vegetables on a large piece of foil and fold the edges over the top into a "pouch".
Cook in an oven preheated to a temperature of 220 degrees for half an hour, then open the foil and bake for another 3-5 minutes.

Fritters

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 115 kcal per 100 g.
Purpose: breakfast, diet.
Cuisine: French.

If you have planned to cook something that will be insanely tasty, and even healthy, make pumpkin pancakes. In addition to the vegetable itself, oatmeal is added there. This dish is the perfect diet breakfast. Pancakes look great thanks to the addition of baking powder to the dough, they are not thin, like pancakes, but lush and ruddy, which is clearly visible in the photo.

Ingredients:

oatmeal - 60 g;
pumpkin - 0.2 kg;
salt - a pinch;
flour - 100 g;
kefir - a quarter of a glass;
butter - 15 g;
sugar - 40 g;
baking powder - 1 tsp;
eggs - 1 pc.

Cooking method:

Beat eggs with salt, mix with sugar, grated pumpkin.
Pour in kefir, add flakes and leave for a few minutes.
Combine flour and baking powder, sift, add to the dough.
Grease a frying pan with oil, put on medium heat. Spread pancakes on it with a spoon, fry on both sides.

Millet porridge

Cooking time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 155 kcal per 100 g.
Purpose: breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Pumpkin milk porridge with millet is liked by both children and adults. It turns out moderately sweet, contains not too many calories. Cooking it correctly is very simple, even a novice cook can handle this task. The recipe uses millet, but you won’t spoil anything if you replace it with some other cereal, for example, rice or buckwheat. When serving, make sure that fragrant smoke soars, this will attract all household members.

Ingredients:

pumpkin - 0.4 kg;
raisins - two thirds of a glass;
butter - 0.1 kg;
millet - two thirds of a glass;
salt - a pinch;
sugar - 4 tbsp. l.;
milk - 3 cups.

Cooking method:

Cut the vegetable into pieces and cook for 15 minutes. Prepare the puree using a blender.
Pour the washed millet with milk, add sugar, add boiled pumpkin puree and raisins, salt.
Boil the porridge until thickened. This will take about a quarter of an hour. Before turning off, put the butter, immediately lay out on plates.

Soup puree

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 143 kcal per 100 g.
Purpose: lunch.
Cuisine: Italian.
Difficulty of preparation: medium.

Pumpkin soups with a creamy texture are a real treat. They are not only very tasty, but also look appetizing. Remember how to cook pumpkin soup, boil it - and you will understand how good this first course turns out. You can serve it without anything, but it is better to make homemade white bread croutons in the oven, they will complement the taste of a healthy soup.

Ingredients:

pumpkin - 0.5 kg;
water - 1.5 l;
potatoes - 4 medium;
salt - 1 tsp;
onion - 1 medium;
allspice ground pepper - 2-3 pinches;
garlic - 2 cloves;
ground paprika - 0.5 tsp;
processed cheese - 0.1 kg;
bay leaf - 1 pc.;
butter - 50 g.

Cooking method:

Boil the pumpkin cut into pieces for 10 minutes, dropping the bay leaf into the water. Add potatoes, cook more.
Fry chopped onion and garlic in butter. Add to soup. Salt, season.
After a couple of minutes, remove the pan from the heat, remove the parsley. Use a blender to puree.
Place over medium heat, add shredded cheese and cook until melted.

In a slow cooker

Number of servings: 8 persons.
Calorie content of the dish: 56 kcal per 100 g.
Purpose: lunch, dinner, diet.
Cuisine: European.
Difficulty of preparation: easy.

If you choose a way to bake a pumpkin, you can use not only the oven, but also the slow cooker. This technique will seem even simpler to many. If you remember how to cook a pumpkin in a slow cooker, you can do it at any time using the delayed start function. You can serve the dish with any meat or fish as a side dish.

Ingredients:

pumpkin - 1.2 kg;
salt - 1 tsp;
garlic - 2 cloves;
ground white pepper - 2-3 pinches;
olive oil - 100 ml;
dried basil - 1-1.5 tbsp. l.

Cooking method:

Cut the vegetable into pieces, place in the multicooker bowl.
Mix oil with crushed garlic, salt, pepper, basil. Let the dressing infuse for 15 minutes.
Pour sauce over vegetable slices, mix. Cook on the "Baking" program for an hour.

Pie

Cooking time: 1.5 hours.
Servings: 16 persons.
Calorie content of the dish: 186 kcal per 100 g.
Purpose: dessert.
Cuisine: Russian.

An autumn vegetable is often added to baked goods, especially for children who refuse healthy food. If you want to try something new and original, check out the pumpkin pie recipe. It is light, even for those who are not too friendly with pastries. The dessert turns out to be very sweet, appetizing in appearance, looks beautiful in the photo, on the table.

Ingredients:

pumpkin - 0.6 kg;
salt - 2 pinches;
sugar - 2 cups;
soda slaked with lemon juice or vinegar - 1 tsp;
flour - 0.5 kg;
vanillin - 2 sachets;
sour cream - 0.4 l;
eggs - 4 pcs.

Cooking method:

Beat eggs with salt, add sour cream, sugar, vanillin, soda and salt. Gradually add flour.
Pour the dough into a large diameter mold. Put in the oven, preheating it to 180 degrees, for 15 minutes.
Take out, lay out the pumpkin slices. Return to oven and bake for about another hour.

Casserole

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 212 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: American.
Difficulty of preparation: high.

Pumpkin casserole with pasta and bacon is an American dish. You can cook it both for a festive table and for an ordinary family dinner. The dish looks great in the photo, it turns out very ruddy and appetizing. For the recipe, it is advisable to take large pasta, for example, horns or tubules. With small items, the casserole can look like porridge.

Ingredients:

pumpkin - 0.5 kg;
spices;
pasta - 0.4 kg;
salt;
hard cheese - 0.25 kg;
flour - a quarter of a glass;
bacon - 0.1 kg;
milk - 0.6 l.

Cooking method:

Cook pasta al dente.
Boil the pumpkin pulp cut into cubes in half a liter of milk. It should become very soft.
Grate cheese, fry bacon.
Mix the flour with the remaining 100 ml of milk, pour in where the vegetable is cooked. Boil for 2 minutes, add 0.2 kg of cheese and keep on fire until the latter is melted.
Mix pasta, bacon and pumpkin sauce, add salt, spices.
Put in a mold, sprinkle with the remaining cheese. Bake in the oven at 200 degrees for 15 minutes.

Biscuit

Cooking time: 1 hour.
Servings: 35-40 pcs.
Calorie content of the dish: 198 kcal per 100 g.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: medium.

Pumpkin cookies will be very popular with kids and other lovers of sweet pastries. It resembles gingerbread, because inside it remains soft, and on top it is covered with a golden crispy crust. Depending on your preference, you can add a little more or less sugar to the dough. You can replace coconut flakes in the recipe with poppy seeds, it will also turn out very tasty.

Ingredients:

pumpkin puree - 3 cups;
flour - 7-8 glasses;
butter - 150 g;
eggs - 3 pcs.;
coconut flakes - 150 g;
baking powder - 1.5 sachets;
sugar - 12 tbsp. l.;
vanillin - 1.5 sachets.

Cooking method:

Mix pumpkin puree with soft butter, coconut flakes, vanilla, eggs.
Add sifted flour with baking powder. Knead the dough.
Shape into balls and place on a baking sheet lined with confectionery paper.
Preheat the oven to 180 degrees, cook cookies there for a quarter of an hour.

Compote

Cooking time: half an hour.
Servings: 3 persons.
Calorie content of the dish: 98 kcal per 100 g.
Purpose: dessert.
Cuisine: Latvian.
Difficulty of preparation: easy.

Listing what can be made from pumpkin, one should definitely mention a tasty, fragrant, healthy drink. Having prepared it at least once, you will add to the list of your favorite drinks. Pumpkin compote turns out to be sweet, very beautiful in color, kids will definitely like it and benefit their health. Be sure to try this drink.

Ingredients:

pumpkin - 0.5 kg;
water - 1 l;
sugar - 150-200 g;
lemon - 1 pc.;
cloves (sticks) - 6 pcs.

Cooking method:

Boil water. Pour sugar into it, put cloves and pieces of pumpkin pulp.
Cook until the vegetable is soft, but do not overcook so that it does not fall into fibers.
Before turning off, add the juice squeezed from one lemon. Strain the compote, removing the pulp from it, cool and serve.

With meat

Cooking time: 1.5 hours.
Servings: 4 persons.
Calorie content of the dish: 187 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Spanish.
Difficulty of preparation: high.

You have already heard many times that pumpkin and meat go well together, and now it remains only to make sure of this by preparing the following dish. Braised pork with this vegetable, seasoned with a bouquet of fragrant spices, is simply delicious. You can prepare this dish before the guests arrive if you want to impress them with your culinary talent. Strictly observe the proportions of the recipe and you will be satisfied with the result.

Ingredients:

pork - 0.5 kg;
vegetable oil - 4 tbsp. l.;
pumpkin pulp - 0.5 kg;
salt - 1 tsp;
onion - 1 pc.;
cinnamon - 1 stick;
garlic - 1 clove;
curry - 1 tbsp. l.;
water - 0.3 l;
cumin - 0.5 tsp;
chili pepper - 1 pc.;
almonds - 30 g.

Cooking method:

Fry the meat cut into medium pieces in vegetable oil over high heat. Transfer it to another container. In the same skillet, sauté the chopped onion and garlic.
When the vegetables turn golden, add pumpkin slices to them.
Add crushed chili, curry, cumin, almonds, cinnamon stick. Roast for a minute.
Fill food with water. When it boils, put the meat. Salt.
Simmer over low heat for at least an hour.

roasted pumpkin

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 122 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Fried pumpkin is one of the best side dishes for meat and fish. In combination with vegetables, it can even serve as an independent dish. The recipe is not suitable for those who are on a diet, because it does not offer baking, but frying, which adds calories to the products. The dish prepared according to the following recipe is very tasty both cold and hot.

Ingredients:

pumpkin - 0.3 kg;
dill - half a bunch;
onion - 1 large;
balsamic vinegar - 3 tbsp. l.;
Bulgarian pepper - 1 large (preferably red);
sugar - 2 pinches;
hot pepper - half a pod;
salt - 0.5 tsp;
garlic - 3 cloves.

Cooking method:

Cut the onion into rings, bell pepper into cubes, fry.
Add thin slices of pumpkin pulp. Season with chopped capsicum.
Fry over low heat until all vegetables are soft.
Add chopped dill, crushed garlic, sugar, salt, vinegar. Stir the food, fry over high heat until the liquid evaporates.

Pudding

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 193 kcal per 100 g.
Purpose: dessert.
Cuisine: English.
Difficulty of preparation: high.

Check out another dessert recipe that you can make for breakfast, lunch or dinner. Honey pumpkin pudding is very tender, tasty and sweet. The dish has an airy texture, a pleasant golden hue. Be sure to try making this wonderful delicacy, it is guaranteed to be enjoyed by your family members of all ages.

Ingredients:

pumpkin - 0.3 kg;
vegetable oil;
salt - a pinch;
flour - 3 tbsp. l. with a slide;
honey - 3 tbsp. l.;
eggs - 3 pcs.

Cooking method:

Cut the pumpkin pulp into slices, boil in water or steam (a steamed vegetable is more tender), puree.
Mix mashed potatoes with yolks, honey. Gradually add the sifted flour.
Beat the remaining egg whites into a dense white foam, adding salt. The mass should not drain from the spoon.
Gently fold the egg whites into the batter. Put in a mold greased with vegetable oil.
In an oven heated to 200 degrees, bake the pudding from half an hour to 40 minutes.

Video

Do you know that many people claim that they do not like the autumn vegetable in any form? It's only because they don't know how to cook pumpkin. With this product, it is easy to make a first course, a second course, a side dish, and a dessert. If you're thinking about how to cook pumpkin quickly and tasty, check out some great video recipes. They will probably inspire you to create culinary masterpieces with your own hands. Do not be afraid to experiment - and then with the help of rollers you will make a lot of delicious and healthy pumpkin dishes.

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Discuss

How to cook pumpkin tasty and fast

Have you tried roasting pumpkin instead of potatoes? Surprise your family this pumpkin season with a new dish: it turns out very bright and unusual, what it tastes like, what it looks like! 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 Arabat, in the form of a bottle - it is the most delicious and bright!

Pumpkin Roast Ingredients

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.

How to cook roast with pumpkin

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!

I have been looking for a simple recipe for pumpkin with meat in the oven for a long time, but alas, nothing worthwhile was found. Either it was a pot roast or complicated recipes with stuffing, so I had to write the recipe myself. I did not do any particularly complex mental somersaults, but simply took the most ordinary recipe for baked meat and entered a pumpkin into it. With some trepidation, I took out the finished pumpkin with meat from the oven, asked my husband to try it. The reaction pleased me: instead of scattering in praises, the husband silently ate the entire portion and just as silently took a second one for himself. The verdict was: delicious, but not enough pumpkin. So the next day I added a double serving of pumpkin. In the recipe, I will give the proportions for the required minimum, and then it’s your choice - you can double the amount of pumpkin, or maybe even triple.

Ingredients for 2 servings:

2 portions of pork (300-350 g),
500 grams of pumpkin (weight without seeds and skin),
1 medium sized onion
80 grams of cheese
5 tablespoons of mayonnaise,
2 cloves of garlic
1 teaspoon herbes de provence or thyme
3 tablespoons vegetable oil + oil for frying meat,
Salt, pepper to taste

How to cook pumpkin with meat in the oven

The algorithm of our actions will be similar to the one used for cooking meat in French. Have you done this at least once? Then it will be very easy for you.

Let's start with the pumpkin. It must be cut, cut off the skin and scrape out the seeds with fibers. Then cut into cubes or like these triangular slices. The pieces should not be too small and not too large. Thickness - no more than 0.5 centimeters. I even cut it a little thinner. Next, put the pumpkin in a bowl. Grate two cloves of garlic there, sprinkle with ground pepper, dried herbs, add 3 tablespoons of oil, mix, cover and let stand so that the pumpkin absorbs the sauce. It will radically change her taste. Only a subtle pleasant aftertaste will remain pumpkin.

Next, we move on to the meat. It must be washed, dried and beaten well with a special hammer. If you have not dried the meat, then cover it with a plastic bag, and then beat it off - then the meat will not splatter the entire kitchen.

You need to fry the meat in a hot frying pan. This is the whole point - so that a crust forms on top, which will prevent the juice from flowing out, which means that the meat will turn out to be especially tender. For these purposes, I use a stainless steel pan - it can be safely heated to high temperatures, which cannot be said about its Teflon counterparts.

4-5 minutes on one side, turn over and fry the same amount on the second.

Salt and pepper the cooked meat. Put into a baking dish. If you have a ceramic one, like mine, then you can not lubricate it - the meat will not stick.

Step two is frying the onions. It must be cut into half rings and then again in half - you get quarters. Fry until light golden, so that the characteristic smell of fried onions begins to be felt. Then put on top of the pieces of meat.

Step three - cheese and mayonnaise. Yes, you can do without mayonnaise. For example, replacing it with sour cream. But my husband loves this kind of baked meat.

Three cheese on a grater. We spread the hats on the meat. Leave a little to sprinkle the pumpkin on top.

The last layer is pumpkin. We cover the whole meat with it. Sprinkle with cheese. Pour the oil remaining at the bottom of the bowl with pumpkin from above.

We put the pumpkin with meat in the oven, preheated to 180 degrees, on the middle level. Bake for 35-45 minutes. The time depends on how quickly the pumpkin bakes. Just in case, poke it with a fork. If soft, you can take it out of the oven.

Bon appetit!

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 well 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 the 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 flesh 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 onions and carrots 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.

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!

How to cook pumpkin with meat: the best recipes

Pumpkin attracts primarily with its bright color, which can decorate any dish. Do not forget about the original sweetish taste and beneficial properties of the vegetable, which contains many useful vitamins and minerals. Stewed pumpkin gives the meat tenderness and original taste. What is important - this combination is suitable for both adults and children. Pumpkin will be considered the main vegetable.

Such a dish will appeal to those who are already tired of the banal combination of potatoes and meat products. In addition, this is a great chance to feed the children a healthy orange vegetable.

For cooking, you need the following ingredients: 0.5 kg of meat and the same amount of potatoes, as well as 400 g of pumpkin and 100 ml of sour cream. For this option, it is better not to use chicken fillet, as it is too dry.

We proceed to the processing of vegetables: we clean them and cut them into cubes. In a hot frying pan, lightly fry the pork or beef, cut into pieces, and then transfer it to the form in which the dish will be baked. Separately, you should brown the vegetables a little and send them to the meat. Add sour cream and spices to them. Mix everything well, cover with a lid and simmer for 40 minutes. in the oven.

How to cook a dish of pumpkin with meat in a slow cooker?

Thanks to the use of a multicooker, you should not worry that some products will be raw or, on the contrary, burnt. In addition, such processing allows you to save the maximum amount of nutrients and at the same time saturate both meat and vegetables with new tastes with the help of spices and other products.

To prepare the dish, you need the following ingredients:

Approximately 1 kg of bright pumpkin, 1.3 kg of young beef, 250 g of onion, bell pepper and 50 g of prunes;
Soy sauce, vegetable oil, salt and pepper.

To prepare this dish, you need, again, to start by processing the main vegetable, which should be peeled and cut into a medium cube. After that, sprinkle it with soy sauce and leave it for a while in the refrigerator. At this time, chop the meat, and with the same cubes. Add salt, pepper, a little oil and chopped onion to it.

Lubricate the thicket of the multicooker with oil and put half of the prepared pumpkin there with pre-added prunes. The next layer is meat with onions and press down a little so that the layers become dense. Top with the remaining pumpkin, combined with chopped pepper. Turn on the "Extinguishing" mode, and set the timer to 1.5 hours.

An unusual recipe for cooking pumpkin with meat in the oven

We offer an original dish - a whole stuffed pumpkin, by the way, it is served in many restaurants of national cuisine.

To do this, you must have the following ingredients: a large pumpkin (about 4 kg), 1.5 beef, 4 stalks of celery, a couple of red onions, carrots, young zucchini, a couple of bell peppers of different colors, 3 tomatoes, garlic and spices.

To prepare this dish, you need to thoroughly wash and carefully cut off the lid from the main vegetable so that it is convenient to remove all the pulp and then put the filling. It is important to leave the walls about 1.5 cm. Combine the selected pulp with garlic, sprinkle with thyme, ground pepper, basil and rosemary.

Cut the beef into pieces, and also chop the celery and onion, and then stew the vegetables a little. Separately, lightly fry the meat, and then set it to the stewed vegetables. In an oven preheated to 180 degrees, bake a vegetable dish with a lid and separate the pulp, tomatoes and peppers. After the time has passed, peel the tomatoes and peppers, chop them and add to the meat.

Peel carrots and zucchini, cut them into cubes and combine with meat and pumpkin pulp. Put the prepared stuffing in a vegetable form, cover with a lid and leave for another 20 minutes. into the oven.

Thanks to the use of clay pots, the dish is fragrant and rich. If desired, you can change the recipe, for example, add different spices or any other vegetables. As for meat, for this recipe you should use beef or pork.

To prepare this dish, you need the following ingredients: about 750 g of meat, 6 medium potatoes, onion, 4 cloves of garlic, a couple of tomatoes and about 300 g of pumpkin, as well as salt and your favorite spices. These products are enough for about 10 servings.

Let's start preparing a delicious dinner. To do this, cut the meat into large cubes and put them in pots. Then lay out the onion chopped in half rings and the garlic cut into plates. The next step is spices and salt. Peel the potatoes, cut into cubes and arrange in pots.

It's time for the main vegetable, which needs to be peeled, cut into cubes and put on top of the root crops. It remains only to distribute the tomatoes, pre-cut into circles. Pour water into each pot, a little more than half, cover the lids and put in the oven, preheated to 180 degrees for 1-1.5 hours.

The original first course is not only tasty, but also very satisfying and healthy. It is easy to prepare, the main thing is to follow the recipe.

To prepare this dish, you need to take the following ingredients:

Approximately 1 kg of beef pulp, 1 liter of beef broth, 5 cloves of garlic. 4 stalks of celery, an onion, a couple of carrots, about 900 ml of crushed tomatoes in their own juice, about 280 g of pumpkin, 3 potatoes and 1/4 tbsp. pearl barley;
According to 2 tbsp. tablespoons of flour, olive oil, starch, and another 0.5 tbsp. white wine, a couple of sprigs of rosemary, 2 teaspoons of oregano, salt, pepper and herbs.

We begin to prepare the soup with meat, which must be cut into medium pieces, roll in flour and fry on all sides in a saucepan with a thick bottom. When it turns golden, transfer it to a plate. Fry in the same pan for 5 minutes. carrots, onions, celery and garlic. Finely chop all these vegetables.

After the time has elapsed, add wine, tomatoes and mix everything well. Send the broth, rosemary and oregano there. Rinse the cereal beforehand, put it in a saucepan, bring to a boil, lower the heat and cook for 1.5 hours. Add the peeled and diced potatoes, the main vegetable, salt and pepper to the saucepan. After that, cook everything for 20 minutes.

Separately mix starch and 2 tbsp. spoons of water, and then pour everything into a saucepan, mix and leave to boil for a few more minutes. Serve soup with herbs.

In general, there are many different side dishes from this vegetable, we suggest choosing a restaurant option that can be served on the festive table - pumpkin julienne in potato boats.

For this dish you need the following ingredients:

Large 4 potatoes, about 300 g pumpkin, egg, 4 tbsp. spoons of Parmesan and 100 g Brie cheese;
Olive oil, about 100 ml low-fat cream, salt and pepper.

To prepare this original side dish, wash the potatoes well, peel them and wrap them in foil. Cook it in the oven for 1-1.5 hours until soft. During this, grate the main vegetable and fry it in oil until tender.

Cut the crust off the cheese and mash it with a fork, adding cream. Separately, beat the egg and send it to the cheese. Don't forget to put salt and pepper. When the potato is cooked, it must be cooled and a lid from the long edge of the cut.

Using a spoon, it is necessary to remove the pulp so that the sides remain about 0.7 mm. Put the pumpkin into the resulting recesses and fill it with cheese mass. Sprinkle the top with finely grated Parmesan. Bake in the oven for 20 minutes. until golden brown.

All of the above recipes will appeal not only to adults, but also to children. A beautiful and very tasty dish can be served not only for a regular dinner, but also for a festive table. Since meat and pumpkin are versatile foods, they can be paired with other ingredients for new flavors, so experiment.