I have 5 large pumpkins in my apartment. I admire them. Remembering, at the same time, that growing them in your garden is not at all difficult. Yesterday I cooked porridge with pumpkin. I ate it with pleasure. Now I am interested in food when cooked pumpkin with meat will saturate my body.
Yes, I want to bake it with beef, chicken or pork. Add other vegetables and potatoes. I think that the baked sweetish taste of pumpkin will not overshadow, but only improve the taste of juicy meat. I am also interested in the possibilities of cooking the products I have chosen in a frying pan.
I know that the family liked the pumpkin casserole that I prepared according to different recipes. Only in those dishes there was no ingredient in the form of meat.
Recipe 1: Braised pork with pumpkin (step by step photos)
The taste is subtle and soft, thanks to the combination of the noble aroma of pork and delicate pumpkin pulp.
- Pork - 300 gr.,
- Pumpkin - 200 gr.,
- Onions - 1 pc.,
- Olive oil - 2 tbsp.,
- Soy sauce - 2 tbsp,
- Spices, herbs, salt - to taste
To prepare this dish you will need lean pork meat. It should be washed and dried with a towel or napkin. You need to cut it into small pieces. It is worth considering that the meat is fried, so you should not chop it too much.
The pumpkin needs to be washed, peeled and seeds removed, and cut into cubes. There is one point: when choosing a fleshy pumpkin fruit at the market, you should opt for light, unsweetened varieties.
Place the chopped and salted pieces of meat into the frying pan. I fry them until golden brown over high heat, this way the pork will retain its juiciness. When the meat is fried, I add pumpkin cubes and onions to it. I lightly fry the entire composition before the next step.
Braising meat requires liquid. I take about 0.5 liters of hot boiled water and pour it into the frying pan. You can also use any broth or brine. To turn the stewing water into a flavorful gravy, you need to add spices and herbs. In general, meat really loves seasonings, hot and spicy. I use natural ready-made spice mixtures, the blend of which varies depending on the manufacturer. Any good meat mixture will do. Dried herbs add aromatic spice to the meat: 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 greens without spices.
Having seasoned the meat with seasonings, cover everything with a lid and simmer until the pumpkin is soft enough. A few minutes before it’s ready, add two tablespoons of soy sauce.
The stew should be served with a side dish of fresh vegetables or with sour cream as a separate dish, decorated with fresh herbs.
Bon appetit!
Casserole with minced meat
This simple but very interesting second dish with pumpkin and meat is distinguished by its aesthetic appearance. Therefore, it can become a decoration for any holiday. To prepare it you will need:
- Half a kilo of pumpkin.
- 600 grams of minced pork and beef.
- Onion.
- 40 grams of butter.
- A couple of cloves of garlic.
- 4 large tomatoes.
- 200 milliliters chicken broth.
- 100 grams of Russian cheese.
- Vegetable oil, sugar, salt and ground pepper.
It is advisable to start preparing this pumpkin dish with meat by creating the sauce. To do this, place chopped tomatoes in an oiled frying pan and simmer them for ten minutes. As soon as the liquid released from the tomatoes has evaporated, add salt, sweeten them, pepper them and remove them from the stove. In a separate frying pan, fry onions, chopped garlic and minced meat. Tomatoes, broth and butter are added to the meat mass. The resulting sauce is poured into a heat-resistant form, on the bottom of which pumpkin slices are already laid. All this is sent to a preheated oven and baked at 180 degrees for forty-five minutes. Shortly before the process is completed, the dish is sprinkled with grated cheese.
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 holiday 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 preparation or time to prepare the products, which is very convenient.
Since practically no spices are used, the taste is very natural and organic.
The quantities and proportions of ingredients vary, so there is no point in specifying the exact amount of something. Be guided by your own taste.
- Pork. Both boneless and bone-in.
- Potato.
- Carrot.
- Pumpkin.
- Onion.
- Garlic.
- Bay leaf
- Salt.
- Freshly ground black pepper.
- Vegetable oil. 3 tbsp. spoons.
Peel the carrots and cut them into fairly large rings.
We clean the pumpkin from hard skin and seeds and also cut it into cubes with a side of 3-4 cm.
Cut the onion into large pieces. We also cut the garlic into fairly large pieces.
Peel the potatoes and cut them lengthwise into quarters.
Place all the chopped vegetables in a deep baking tray, add a little salt, black pepper, vegetable oil and mix so that all the pieces of vegetables are covered with oil.
Cut the pork into large pieces, add salt and pepper on both sides, etc. If you have a tenderizer, lightly beat it with a tenderizer.
We add the pork to the vegetables, lightly “burying” the pieces of pork into the vegetables. Add about 1 glass of water, a little less, to avoid burning. Place 2-3 bay leaves.
Cover the baking sheet very tightly with foil.
Place the 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, remove the baking sheet from the oven and remove the foil.
Place very hot on plates and serve immediately, sprinkled with chopped herbs.
Recipe 3: Oven-baked pumpkin with pork
- Pumpkin – 1.5 kg
- Potatoes - 5 pcs.
- Onion - 1 pc.
- Hard cheese - 100 g
- Butter - 80 g
- Pork – 200 g
- Salt
- Spices
- Ketchup - 2 tbsp. l.
- Mayonnaise - 5 tbsp. l.
- Breading flakes - 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.
Cut the pork into pieces. I do not cut it very finely so that the taste of pork can be felt in the dish.
Fry the meat with finely chopped onion. Lightly salt.
Cut the potatoes into cubes and also fry in sunflower oil. Salt, add spices (I add allspice and paprika).
Grate the cheese on a coarse grater.
Thoroughly grease the inside of the pumpkin with butter. Then we begin to layer the prepared ingredients.
Place potatoes on the bottom of the pumpkin, 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 as rich and tasty!
Cover the top with a thick layer of cheese.
Now it's important! To prevent the cheese from sticking to the foil, sprinkle the top with homemade bread crumbs (not breadcrumbs!). I posted a recipe for making them. If you leave the cheese on the top layer, it will all end up on the foil... And the dish won’t look so beautiful!
Wrap the pumpkin in foil. Do not skimp on the foil - the juice and oil should not leak onto the sheet. Otherwise it will burn!
Place the pumpkin in the oven for 1.5 hours. I cook at 200˚. No need to look! It won't burn! Pumpkin takes a long time to cook. You will really like 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
Naturally, you need to cut off the skin from the pumpkin. And remove the unedible middle with seeds. Next, cut the pulp into cubes. I wash the pork tenderloin in cold water. Then (I have already become a habit) I blot it with a paper towel. My pork has very little fat. But, if there is it 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. The pumpkin and pork are cut approximately the same size.
With the “Frying” (“Meat”) mode turned on, I lightly fry the fillet. Before putting the meat in the bowl, I poured a couple of tablespoons of oil into it and let it warm up. During frying, I stir the pork pieces periodically so that they do not stick together and are evenly fried. And so that they don’t stick to the bowl (my Redmond M170 multicooker has this problem). “Frying” is no longer needed.
When the previous step is completed, I send the pumpkin to the MV. I stir.
Salt, sprinkle with Herbs de Provence and mix again. I close the lid and set the multicooker to “Stew” mode for 40 minutes.
So, 40 minutes are 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 liquid, turn on “Frying” or “Baking” for 10 minutes, do not close the lid. Then you will end up with more of a roast than a stew.
The dish can be eaten on its own. Or as an addition to boiled potatoes, for example. Goes great with pasta.
Recipe 5: pork with mushrooms in pumpkin in the oven
There is no quantity or weight of ingredients in the recipe, because... in this recipe it is impossible to do this due to the fact that even if you have a suitable pumpkin 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 a different amount of filling will fit inside.
- Pumpkin
- Pork or chicken meat
- Champignon mushrooms)
- Tomato
- Onion
- Greenery
- Garlic
- Vegetable oil
- Cream (optional)
- Salt
- Pepper
Pour vegetable oil (about 2 tbsp) into a bowl, add squeezed or finely grated garlic (3-4 cloves), salt and pepper.
Mix everything thoroughly and let it brew.
We cut off the pumpkin's cap, because... I didn’t have a round pumpkin, but an elongated one, so I cut it off just above the level where it begins to taper.
Remove the seeds.
Add our garlic sauce.
And spread it all over the walls of the pumpkin. Set aside 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 liquid releases from the mushrooms.
Take a deep bowl and put mushrooms in it.
Cut the meat into cubes.
Place it in a frying pan heated with vegetable oil. Salt and pepper to taste.
And fry it for 5 minutes, stirring occasionally.
Then put it in a bowl with the mushrooms.
Chop the greens and tomatoes.
If you have pumpkin scraps, we chop them too.
And put everything in a bowl with the meat and mushrooms.
Stir until all ingredients are distributed evenly.
And put the filling into the pumpkin.
If you decide to make it with cream, add that too.
Cover the pumpkin with the cut lid. The lid can be secured with toothpicks.
Place in a cold oven, set the temperature to 200 C and cook for 2 hours (+/-).
Because All pumpkins are different, so we check readiness by inserting a toothpick into the cut of the pumpkin. The toothpick should fit easily, but you don’t need to overexpose the pumpkin, otherwise it will fall apart. Again, if you do not plan to eat the pumpkin itself, but use it only as an original baking container, then you can bake it smaller. So my pumpkin is ready.
This is what it looks like with the lid removed and this is how it can be served.
This is what it looks like 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.
Step-by-step preparation
Step 1:
Required Ingredients
Step 2:
This is the beautiful pumpkin I had, the pumpkin-melon variety
Step 3:
I pre-cut the pumpkin, took out the seeds, cut off as much as needed and cleaned it, and put the rest in the refrigerator for other delicious dishes)
Step 4:
Cut the pumpkin into 0.5 cm thick slices
Step 5:
In this recipe we will marinate pumpkin! Thanks to this, its characteristic sweetish taste will go away and you simply won’t recognize the pumpkin in the finished dish! To do this, pass the garlic through a press...
Step 6:
Solim
Step 7:
Let's pepper
Step 8:
Add Provençal herbs. This spice is very useful here, but if you don’t have it, you can replace it with dried basil, oregano or thyme
Step 9:
Add vegetable oil, it will help dissolve the aroma of spices and the pumpkin will be better saturated with them
Step 10:
Stir and leave to marinate
Step 11:
Cut the pork into slices like chops
Step 12:
We beat from both sides
Step 13:
We put it in a baking dish, today I tried it without greasing it with anything and to my surprise nothing stuck
Step 14:
Salt the meat
Step 15:
Let's pepper
Step 16:
Spread with half the sour cream
Step 17:
Cut the onion into half rings
Step 18:
Place onion on top of meat
Step 19:
Now you can add a little salt and pepper, so it will acquire a pleasant pickled taste, then grease the onion with the remaining sour cream
Step 20:
Three cheeses and place most of them on the onion, leaving a little cheese for sprinkling on top
Step 21:
Place aromatic pumpkin on the cheese, and pour the oil that you may have left over onto the pumpkin
Step 22:
Sprinkle the top with the remaining cheese and place in the oven at 180 degrees for 35-45 minutes until the pumpkin is soft.
Step 23:
My dish is ready in 35 minutes. The aroma is simply divine!
Step 24:
Serve on plates and enjoy!
Step 25:
Bon appetit!
Recipe 6: Pork with pumpkin and potatoes in a pot
Pork in pots with potatoes and pumpkin is a classic combination of products for cooking in pots. This dish can be prepared in different ways. The simplest one is without frying, it is suitable for those who are trying to reduce the calorie content of ready-made dishes or do not eat fried foods for some reason. You can pre-fry both vegetables and meat - the taste will be more intense, or fry only meat products. In any case, cooking will not be tiring, and the food will turn out very tasty.
- pork – 300 gr;
- pumpkin – 150 gr;
- potatoes – 4-5 pcs;
- onions – 2 large onions;
- carrots – 1 piece;
- vegetable oil – 2-3 tbsp. spoons;
- peppercorns – 0.5 teaspoon (grind);
- salt - to taste;
- bay leaf – 3-4 pcs;
- water or broth - as much as needed;
- sour cream, herbs, vegetables - for serving.
Cut the pork into portions. Heat oil in a frying pan over high heat, add the meat and fry until it changes color. The heat should be high for the first five minutes to evaporate the meat juice faster.
Then reduce the flame to medium and continue to fry the pork for about five minutes. The pieces of meat need to be browned and placed in pots.
While the meat is frying, cut the carrots into slices and chop the onion into wide strips along the height of the onions.
Cut the potatoes into quarters, then cut into medium-sized slices or cubes. The pumpkin used in the recipe is frozen, already cut into pieces. You need to peel the fresh one, select the seeds and cut the pulp into pieces approximately the same size as potato wedges.
In the fat remaining from frying the meat, fry the onion until transparent and golden brown.
Mash the black peppercorns and pepper the meat. Transfer the fried onions to the pork.
Pepper a layer of onion and add salt. Add carrot pieces.
Fill the pots with potatoes almost to the top, pressing lightly with a spoon or shaking the pots. Salt, pepper, add one or two small bay leaves.
Place pumpkin, cut into large pieces, on top of the potatoes. Add salt to the hot broth or water, taking into account that the meat and potatoes are already slightly salted. Pour over vegetables and meat, covering the layer of potatoes. Cover the pots with a lid and place in the oven. It should already be heated to 170 degrees.
After about 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 accumulated temperature, 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 complement the meat with potatoes and pumpkin with thick sour cream, fresh herbs or a salad of young vegetables. Bon appetit!
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Recipe 7: How to Make Roast Pork in Pumpkin
- 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 glasses.
First, let's prepare the filling. Peel and wash the onions and carrots; Finely chop the onion and start sautéing in a frying pan with sunflower oil. Stirring, cook the onion over low heat for 2-3 minutes.
Then add grated carrots to the onion and continue to sauté for a couple more minutes, stirring.
Cut the meat into small pieces and add to the vegetables.
After frying the meat until the color changes, pour water into the frying pan so that it covers the meat, add salt and pepper, cover with a lid and simmer for 15-20 minutes.
In the meantime, wash the pumpkin, carefully cut off the top to form a lid, and remove the seeds from the middle.
Peel, wash and cut the potatoes into medium-sized cubes. Add the potatoes to the meat with carrots and onions, and simmer together for another 10 minutes.
Place the pumpkin in a fireproof form or cast iron frying pan with 2-3 cm of water poured into the bottom.
Place the meat and vegetables along with the broth in a pumpkin pot.
Cover with a pumpkin “lid”.
And then we cover the top with foil, trying to make it more or less airtight.
Thanks to the broth inside, water outside and foil, the whole baked pumpkin and the roast in it turn out soft and juicy.
Place the entire composition - the mold with the 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 doneness by piercing the pumpkin with a toothpick: if it’s soft, it’s ready!
Pumpkin stuffed with chicken
This is the perfect recipe for every day. You can eat this pumpkin for lunch or dinner without fear of gaining weight.
You will need:
- 1 small pumpkin;
- 500 gr. chicken breast;
- 1 carrot;
- 1 onion;
- 4 tablespoons sunflower oil;
- basil, salt, pepper - to taste.
Preparation:
- Prepare the pumpkin (instructions at the beginning of the article).
- Cut the chicken into medium pieces and fry in a pan or on the grill.
- Fry finely chopped onions and carrots with chicken. Stir. Fry for another 5 minutes.
- Add salt, pepper and basil. Stir evenly.
- Add filling to pumpkin. Place the pumpkin on a baking sheet and place in the oven at 180 degrees. Cooking time – 1.5 hours.
