Pumpkin baked in pieces in the oven: 4 recipes

Pumpkin is a bright, juicy vegetable, rich in an incredible amount of vitamins. But many people don't like him. And I think this is due to the inability to prepare it correctly. But it doesn’t matter, you just have to try a dish based on this vegetable once, and you will understand how tasty and aromatic it is. And how the tastes of other products are revealed in combination with it. I already wrote about how to bake this wonderful vegetable in the oven in pieces, today I want to talk about stuffing it. By the way, this may not necessarily be a meat or vegetable dish, but also a sweet dessert that will not leave anyone indifferent.

A whole stuffed pumpkin, of course, looks very impressive and creates a sensation among those who are lucky enough to taste it. Small round fruits are best suited for this.

Intrigued? Then read on and start cooking!

How to fill a pumpkin: filling options

Inside the thick pumpkin skin, various products are stewed like in a pot. Such dishes turn out to be very rich due to the pulp, which remains on the walls of the fruit and releases juice.

What is traditionally filled with pumpkin pots? The most popular dish is porridge: millet, rice, corn. It turns out delicious with vegetables: potatoes, zucchini, tomatoes, onions and carrots. They are combined with some of the extracted pulp and baked into a juicy stew.

The filling can be more satisfying: mushroom and meat. Chicken, pork, beef in pieces, as well as minced meat are placed in the pumpkin. Popular fillings include egg, hard and soft cheese, and herbs.

Sweet recipe

Whole baked pumpkin can serve not only as breakfast or part of a hearty lunch, but also as a delicious dessert.

With apple and rice

Crumbly rice porridge with sweet fruits, baked directly in pumpkin, turns out very soft and rich. It looks like it was cooked in an oven.

Will need:

• 0.5 cups rice;
• medium sized pumpkin;
• 3 apples;
• 0.5 cups of golden raisins;
• 100 g butter;
• salt, sugar, cinnamon, cloves - to taste.

How to cook:

1. Rinse the rice in advance and soak it a little if you have time. Pour in salted water and bring to a boil. Boil the cereal for 5 minutes, drain in a colander and hold under water to remove the flour and starch.
2. Wash the pumpkin, cut off the top and remove the pulp and seeds. You should get a tight pot.
3. Cut the apples into slices, remove the seeds and skin if it is too hard.
4. Soak the raisins in warm water (15 minutes), rinse and dry.
5. Cut the pumpkin pulp into small cubes no larger than apples.
6. Combine rice, apples, pumpkin, raisins, add all the spices and soft butter.
7. Fill the pumpkin pot and cover with a lid. If the filling is not juicy enough, add a little boiled water.
8. Bake at 180 degrees for 50 minutes.
9. The finished pumpkin should wrinkle a little - this is normal. You can check the readiness of the filling only by taking a sample. Take steamed rice - it cooks faster, and be sure to bring the cereal to half-cooked before baking.

In order for the fruit to keep its shape well, the thickness of its walls after removing the pulp should not be less than 2.5 cm.

Delicious oven-baked pumpkin with chicken and potatoes

It turns out to be a fairly dense dish. It is not so easy to prepare, so be patient and have the necessary ingredients.

Compound:

• kilo of chicken thighs;
• 0.6 kg pumpkin;
• 0.4 kg potatoes;
• 0.7 l cream;
• lemon;
• 50 g parsley;
• Art. l. mustard;
• 3 tsp. barberry;
• 2 tsp. turmeric;
• 3 cloves of garlic;
• 1/2 tsp. allspice ground;
• salt and black pepper to taste.

How to cook:

I chop barberry along with rosemary. I add turmeric, ground pepper, garlic.

I take one half of a lemon and squeeze the juice out of it.

I add mustard beans and freshly squeezed lemon juice to the spices. I add salt.

I coat the chicken thighs on all sides with the resulting marinade. I leave it like this to marinate for 40 minutes.

I cut the peeled pumpkin and potatoes into medium-sized cubes. Potatoes can be cut larger.

I preheat the oven to 180 degrees. In a baking dish I put pumpkin, potatoes, garlic, filling half with cream. Baking time is from 20 to 25 minutes. Be sure to cover the mold with foil.

The chicken can be baked together with vegetables, or it can be cooked separately.

The chicken is served in portions along with a side dish and baked vegetables. Cream works well as a sauce. Additionally, sprinkle parsley or barberry on top.

You will definitely like it: Extraordinarily delicious julienne with chicken and mushrooms!

Preparing the filling

After this, start preparing the minced meat . First, wash the chicken fillet and cut into small pieces, add honey, chicken seasonings and soy sauce, fillet pieces into a shallow bowl and mix thoroughly .

Of course, seasonings for chicken are thyme, marjoram, rosemary, thyme and curry . There are thousands of spices for cooking meat.

But it is very important to make the right choice so that your meat dishes are perfect .

The most remarkable thing is that there is one condition: you must use soy sauce, the one obtained by fermentation.

Then cover the bowl with cling film and place in a cool place to marinate for several hours.

Meanwhile, boil the rice until half cooked . Peel the onion and cut into small pieces . the bell pepper , cut in half, remove the seeds and cut into small pieces .

the tomatoes , first making cross-shaped cuts on them, after a couple of minutes remove them and remove the skins. Cut them in half, remove the seeds, then finely chop them into pulp.

Place in heated oil in a thick-bottomed bowl and fry on both sides until golden brown . Using a slotted spoon, remove the meat into a separate bowl . in the same oil until golden brown .

After the onion is fried , add a clove of garlic, pieces of bell pepper and tomato pulp and simmer for about 15 minutes over low heat. Next , mix the rice with vegetables .

With meat and potatoes

Pumpkin stuffed with minced meat and potatoes is one of the most satisfying dishes. Thanks to its original shape, it can be prepared as a hot dish for a holiday. The secret to the popularity of this casserole is that pumpkin speeds up the digestion of heavy meat foods and absorbs meat broth, becoming very tender and appetizing.

What you will need:

• 400 g homemade minced meat;
• whole pumpkin;
• 3-4 potatoes;
• bulb;
• 3 tbsp. vegetable oil;
• a bunch of greenery;
• salt, black pepper and any spices to taste.

Cooking step by step:

1. Divide the pumpkin into two halves with a knife, remove pulp and seeds.
2. Grind the potatoes on a coarse grater. If there is too much juice, squeeze it through cheesecloth.
3. Chop the onion and fresh herbs with a knife.
4. Grate the pumpkin pulp too.
5. Mix minced meat, potatoes, onions, herbs, salt, add spices and oil. The filling is ready.
6. Now it needs to be sent to pumpkin pots. Cover the top with foil to prevent the filling from burning.
7. All that remains is to bake the stuffed vegetable: put the dish in the oven, heated to 180 degrees, and simmer for 1.5-2 hours.

Pumpkin baked in the oven with honey and sugar

I would like to point out that the vegetable not only improves immunity, but also gives a boost of energy. And in combination with honey, this is an energy explosion for the body, so you will feel cheerful and full of energy all day long.

To prepare we will need:

• Of course, the pumpkin itself - 300 grams
• Honey (I take flower honey) - 1 teaspoon
• Sugar and sunflower oil 1 tablespoon each
• Purified water - 3 tablespoons

Let's start cooking

1 The first step is preparing the vegetable. You need to peel the pumpkin and remove the seeds. And rinse the product with running water.

Pumpkin is not only a storehouse of nutrients, but is good for those who want to lose weight. Therefore, cook it baked more often.

2 Now we need to chop the vegetable. Cut into pieces in the form of cubes. Sizes upon request. And transfer it to a separate bowl for a while.

3. Next, prepare honey syrup or, in other words, filling. Pour honey, vegetable oil and water into a separate container. Mix the ingredients well. The syrup is ready.

If you have a sweet tooth, you can increase the amount of one of the ingredients. Just add a little more honey or sugar.

4 Next you need to preheat the oven to 180 degrees. While our oven is heating up, we take a baking sheet and lay some food paper on it. On the paper, distribute the chopped vegetables evenly over the entire surface, but so that they do not adhere too closely to each other. Using a tablespoon, pour the honey syrup over the pumpkin pieces. Then we put it in the oven. And bake for 20-30 minutes.

Second phase:

After the pumpkin has become soft, remove the baking sheet from the oven. Sprinkle the pieces with sugar and bake again for 10 minutes.

If you wish, you can sprinkle with sesame seeds or cinnamon, this will only improve the taste.

5 Remove the finished baked pumpkin from the oven. Let cool for about 5 minutes. Serve with tea. Pumpkin dessert is ready.

This is how a very simple, but at the same time delicious dessert is prepared.

This delicacy can be served not only with tea, but also with any porridge. You can chop the finished pumpkin and add it to the porridge. It turns out very tasty.

Pumpkin stuffed with meat in the oven

Pumpkin has one amazing property that chefs take full advantage of: it harmonizes perfectly with different foods. And with meat, too.

To make this dish, you will need the following ingredients:

• pumpkin;
• pork meat - take ½ kg;
• potatoes - the same volume;
• eggplants – 2 pieces;
• onions – 2 heads;
• garlic - no more than 3 cloves;
• basil, parsley, dill (fresh herbs) - as much as you think is necessary;
• salt, ground black pepper - use your own taste;
• vegetable oil to fry the meat.

First, we make an edible pot out of pumpkin - cut off the top-lid, take out the seeds, and leave the pulp on the walls.

Now let's start filling. Place small pieces of meat in a frying pan with hot oil and fry. Then add salt and all seasonings and mix. Let the pan with the meat sit on the hot stove for 10 minutes.

Then remove the pork and place it in a bowl. And in the remaining juice we stew the onion, finely chopped before.

We turn the eggplants and potatoes into identical, even cubes or sticks. Mix them with meat, onions, herbs, and garlic. Place the fragrant mass of vegetables and pork into a pumpkin pot. And put it in the oven, already preheated to 200°C.

In about an hour, the pumpkin stuffed with meat will be ready.

For all options for cooking pumpkin in the oven, it is important to choose the right fruit. You need something that is not too large (these have more juice and taste), round, elastic, preferably a summer variety.

Whole baked pumpkin with meat in the oven

A wonderful autumn dish of fresh vegetables turns out incredibly tender, juicy and healthy. During cooking, the ingredients are saturated with the aroma of the “container” and acquire an interesting taste. Well, this dish looks really chic - it can be placed at the head of the festive table.

Ingredients:

• Pumpkin – about 1 kg
• Meat (pork, beef, chicken) – 400 g
• Carrots – 1 pc.
• Tomato – 1 pc.
• Onion – 1 pc.
• Bell pepper – 2 pcs.
• Garlic – 1-2 cloves
• Salt, ground pepper - to taste
• Bay leaf – 1-2 pcs.
• Vegetable oil for frying

Preparation:

1. A vegetable with a stable bottom is ideal for the dish so that it does not wobble on the baking sheet. It must be thoroughly washed from dirt and dust and dried with a towel. Then cut off the top and set it aside - it will later act as a lid.

2. Cut out the middle so as to completely remove the seeds, fibrous part and excess pulp, leaving only the walls about 1.5 cm thick. It is convenient to work with a sharp thin knife, helping with a spoon.

3. Clean and rinse the remaining products. Cut the carrots into small slices or cubes, peppers, and tomatoes too. Chop the onion into small cubes.

4. Cut the washed meat into small pieces.

5. In one frying pan, fry the meat until half cooked, in another, first onion, then after it becomes transparent – ​​carrots, tomatoes, peppers. Exactly in this sequence. At the end of frying, add peeled garlic cloves to the vegetables, then the cooked meat. Season the mixture with salt and pepper, add bay leaves, and stir.

6. Place the homemade pot on a baking tray; first grease the surface of the pumpkin with vegetable oil so that it does not burn. Stuff it with the prepared mixture. Cover with a lid, bake at 180 degrees for 1.5 hours - you need to check the readiness of the “pot”.

With chicken and vegetables

Chicken with vegetables is an easy but nutritious lunch or dinner that the whole family will love. Serving directly in the pumpkin will make a simple set of foods stand out.

Will need:

• whole round pumpkin;
• 3 tomatoes;
• 2 chicken fillets;
• potato;
• 1 clove of garlic;
• bell pepper;
• 50 g each of hard cheese and olive oil;
• a sprig of dill and parsley;
• bulb;
• salt and spices.

Recipe:

1. Make a pot with thick walls out of pumpkin.
2. Finely chop the garlic and onion.
3. Scald the tomatoes with boiling water, peel and cut into cubes.
4. Sweet pepper - thin stripes.
5. Pumpkin pulp - into small cubes.
6. Potatoes are the same.
7. Chop fresh herbs with a knife.
8. Grind the chicken fillet.
9. Heat oil in a frying pan. Add onion and garlic there and simmer for 5-7 minutes.
10. Next, put the chicken pieces and pour in 0.5-1 glass of water. Simmer for 5 minutes.
11. Peppers and tomatoes go into the pan next. Everything is stewed for another 5 minutes.
12. Now it’s the turn of potatoes and pumpkins.
13. After 10 minutes, add the greens, mix everything and remove from the heat. Salt and season with spices.
14. Place the finished filling inside the pumpkin. Cover the fruit with a lid and wrap it with foil.
15. In an oven heated to 200 degrees, the stuffed pumpkin will cook for 40 minutes.

Pumpkin in a pot, baked in the oven

Sweet pumpkin with raisins baked in a pot will really appeal to those with a sweet tooth and those who don’t like long preparations in the kitchen. You only need a few components:

• 500 grams of pumpkin without peel and seeds;
• 250 ml cream;
• 30 gr. Sahara;
• 12 tbsp. raisins;
• 50 gr. butter;
• 12 tsp. vanilla sugar.

1. Cut ripe pumpkin into small cubes, sprinkle with sugar mixed with vanilla.

2. Add raisins, which are recommended to be washed under running water to remove small grains of sand. Mix the ingredients and leave for 10-15 minutes, the mixture will begin to release juice.

3. Grease the inside of ceramic portioned pots or cocotte makers generously and place the sweet pumpkin in them. Pour in fresh cream so that the pumpkin pieces are not completely covered, cover with lids and place in the oven for 1 hour, preheating it to 190 degrees.

Photo: domovodstvo-kulinariya.ru

4. Serve directly in the pots, after letting them cool slightly. In the pot you can prepare not only dessert, but also the main dish of pumpkin, chicken fillet, potatoes and sour cream sauce:

Pumpkin for garnish

Components:

• pumpkin pulp – 1.5 kg;
• olive oil – 40 ml;
• garlic – 2 cloves;
• a mixture of peppers, dried herbs, salt - to taste.

Cooking algorithm:

1. Wash the pumpkin, peel the skin, remove the seeds. Cut the pumpkin pulp into small cubes.
2. Squeeze the garlic into a separate container, add herbs, spices, and salt. Stir.
3. Pour the mixture over the pumpkin, stir and place in a baking dish.
4. Sprinkle some boiled water on the bottom of the mold.
5. Place the pan in the oven and bake the pumpkin for 30-40 minutes at 180-200 degrees.

Unsweetened pumpkin prepared according to this recipe is an excellent side dish for meat and fish. If desired, it can be served as an independent dish. It is noteworthy that the dish will also be tasty when chilled.

With minced meat and potatoes

A very good option is to fill the pumpkin with meat and potatoes minced through a meat grinder. Moreover, there are two ways to serve this dish: as a casserole or in a pumpkin pot. Today we are mastering the second option.

What will you need?

• Pumpkin – from 1 to 1.5 kg in weight;
• onion - take 1 piece;
• minced beef - 200 g is enough;
• garlic – 2 cloves;
• tomato paste – 1-1.5 tablespoons;
• cheese (hard, for example, “Russian”) - 100 g is enough;
• salt, ground black pepper.

We already know how to get a saucepan out of a pumpkin.

Then we make minced meat.

1. Chop the onion as finely as possible and sauté.
2. Add the ground beef to the pan and wait for it to lighten.
3. Add tomato paste, pepper and salt.
4. We add garlic, passed through a garlic press, to the minced meat.

Fill the pumpkin with the resulting meat mixture. We put it in a hot oven.

At the end, fill the top with cheese (processed on a coarse grater). Let the food cook until done.

This is interesting: pumpkin in the oven - recipe

With cheese and mushrooms

Everyone's favorite duo, cheese and mushrooms, goes well with pumpkin pulp and is used as a base for the filling.

Ingredients:

• 2 cups dried porcini mushrooms;
• 2 small pumpkins;
• 50 g parmesan or other hard cheese;
• 4 tbsp. cream;
• 2 tbsp. butter;
• a pinch of black pepper, thyme, salt.

How to prepare baked pumpkin with mushrooms:

1. Peel the pumpkins, cut off the base so that they stand firmly. Make a hole in the top and remove the seeds.
2. Grease the inside with soft butter. Salt and add spices.
3. Soak porcini mushrooms in warm water for 15 minutes.
4. Drain the water from the mushrooms into a separate container.
5. Squeeze the mushrooms and chop with a knife.
6. Grate Parmesan on a coarse grater.
7. Place the pumpkin on a baking sheet with foil and lightly bake in the oven at 200 degrees. 15 minutes is enough. The pumpkin is prepared in advance so that the cheese does not burn.
8. Remove the pumpkin. Place mushrooms in the cavity, then 1 tbsp. mushroom broth and cream. Sprinkle grated Parmesan cheese on top of the filling.
9. Bring the dish to readiness in the oven (about 10 minutes).

How to bake a whole pumpkin in the oven without filling - quickly and tasty

The whole pumpkin is a wonderful dessert with a delicate taste and subtle aroma. A young, just ripened product is suitable.

Small pumpkins weighing up to 1.5 kg can be baked whole.

Before cooking, carefully wash the fruits, in some places even with a brush, as they should look beautiful. You could say I polish it before baking.

I make punctures in several places with a fork. I cover a baking sheet with foil and lay out the pumpkins. About 5 minutes later, I turn on the oven at 200 degrees to warm up and place a baking sheet with vegetables.

After an hour, our pumpkins can be safely removed from the oven and cooled. Cooling takes no more than 20 minutes.

I first cut it into 2 equal parts, then each of them into several more parts. Delicious baked pumpkin is ready.

I serve it to the table both separately and as an addition to porridges, for example, rice, millet.

It wouldn’t hurt to add fresh, finely chopped herbs. For those who like it, you can pour vegetable oil, such as olive oil, on top.

In my opinion, this vegetable goes well with olive oil. Tasty, nutritious, healthy, and most importantly, fast.

Pumpkin with sugar

Components:

• pumpkin – 1 kg;
• sugar – 60 g;
• salt – 5 g;
• olive or butter – 40 ml.

Cooking algorithm:

1. Cut the peeled pumpkin into slices and place on a baking sheet.
2. Mix salt and sugar and sprinkle on pumpkin.
3. Drizzle with olive oil or melted butter.
4. Pour in a quarter glass of water, place in an oven preheated to 200 degrees and bake until done. If the pumpkin starts to burn on top before it's baked, just cover it with foil and continue cooking.

Due to the fact that not only sugar, but also salt was added during baking, the pumpkin will seem sweeter, because salt enhances the sweetness of the sugar. However, you should not expect that the dish will turn out as sweet as candy - this will require much more sugar, but in this case the dish will no longer be dietary.

Pumpkin, sliced ​​in the oven: recipe with photos

Compound:

• fresh pumpkin – 0.5 kg;
• butter for greasing;
• granulated sugar to taste

Number of servings: 4 Cooking time: 40 minutes

Cooking method:

1. Select a ripe piece of pumpkin, rinse it thoroughly under running water and dry it with a paper towel. Then we cut off a piece of the required mass, clean out the unnecessary surface pulp along with the seeds.

2. Cut the pumpkin into large portions.

3. Place the pumpkin pieces, skin side down, on a baking sheet greased with butter.

4. Preheat the oven to 180°C, and place the baking sheet with the pumpkin in it to bake until golden brown on the flesh for about 30 minutes.

5. Place the baked pieces on a plate and let cool slightly.

6. Sprinkle each piece of baked pumpkin with sugar to taste. Serve the dish warm, optionally with sour cream.

Sweet with honey and nuts

Sweet and aromatic pumpkin with honey and nuts can compete with a baked apple: just as soft, healthy and appetizing.

Ingredients:

• pumpkin;
• 200 g walnuts;
• 180 ml honey;
• 1 tbsp. lemon juice;
• a pinch of cinnamon.

How to bake a whole pumpkin:

1. Wash the fruit and cut off the top. Remove pulp and seeds. Leave a thick layer of pulp on the walls: it will also be baked and imbued with a honey aroma.
2. Peel the nuts from coarse lintels, pour into a dry, hot frying pan and lightly fry. This culinary trick allows you to bring out the nutty flavor more strongly.
3. Crush the nuts with a knife or blender.
4. Mix honey, nut crumbs and lemon juice.
5. Stuff the pumpkin and cover with a lid.
6. A whole pumpkin with honey and nuts will be baked for half an hour at 180 degrees. Then you need to turn off the oven and simmer the fruit for another 10-15 minutes.

Pumpkin baked in pieces with apples and nuts

Calorie content of the dish: 751 kcal, per 100 g: 100 kcal.

Compound:

• pumpkin – 0.3 kg;
• apples – 0.3 kg;
• sugar – 50 g;
• walnuts – 50 g;
• water – 50 ml.

Cooking method:

• Cut the pumpkin pulp into cubes no larger than a centimeter.
• Cut the apples. The apple pieces should be about the same shape and size as the pumpkin pieces.
• Stir in pumpkin and apple pieces. Place this mixture on a baking sheet, onto which you first need to pour water.
• Sprinkle the fruit and vegetable mixture with sugar and place in a preheated oven for 30-40 minutes. Cooking time depends on the type of pumpkin and the size of the pieces. The degree of readiness of the dish is also determined by it: the dessert is ready when the pumpkin becomes soft.
• While the pumpkin is cooking, chop the walnut kernels - you will need to sprinkle them on the finished dish. You can grind the nuts with a knife or use a coffee grinder to make the process easier.

Benefits of pumpkin for weight loss

The main advantage of the vegetable is that it is low in calories. A whole kilogram of pulp contains only 250 kcal. How is pumpkin good for weight loss? To get an answer to this question, you need to list all the minerals and vitamins contained in it. The vegetable is rich in:

• calcium;
• organic acids;
• pectin;
• zinc;
• potassium;
• magnesium;
• iron;
• vitamins E, PP, D, B, C, K, A; T.

All of the above substances help speed up metabolism and prevent the appearance of fat deposits. Thanks to them, toxins and waste are actively removed from the body. The plant contains a huge amount of dietary fiber, which has a beneficial effect on the functioning of the gastrointestinal tract. All this together contributes to effective weight loss.

Diet dishes

All parts of the vegetable are used for weight loss, but the basis of the menu, as a rule, is the pulp, prepared in various ways. It is baked, boiled, made into purees, mousses and cocktails, and added to soups and salads. All pumpkin dishes for weight loss are low-calorie. They are rich in vitamin T, which accelerates metabolism, has fat-burning properties and strengthens muscle mass. If you lose weight with the help of this melon plant, you don’t have to worry that your skin will remain saggy and flabby.

Beneficial properties of pumpkin pulp dishes:

1. The water and fiber contained in the vegetable help suppress appetite and cleanse the intestines of toxins.
2. Thanks to plant fibers, pumpkin stabilizes blood sugar levels when losing weight.
3. The vegetable cleanses the liver of toxins and reduces cholesterol levels, acts as a diuretic and mild laxative. All these properties help speed up metabolism.

Juice

A very good weight loss product. When losing weight, it is advisable to drink pumpkin juice raw, because in this form it retains a maximum of vitamins (C, E, A, B6, B2, B1), beta-carotene and dietary fiber, and has antioxidant properties. There are two diet options:

1. For three days, drink exclusively pumpkin juice (0.25 liters three times a day). You are also allowed to drink clean water.
2. For three weeks in a row, you need to drink 0.2 liters of pumpkin juice per day. It is preferable to make the menu for this period from low-calorie dishes.

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Oil

This remedy is extracted from seeds. Pumpkin oil has a positive effect on the functioning of the digestive system. It contains a record amount of zinc, which strengthens the liver and regulates the processes of production and removal of bile. With regular consumption of oil, the risk of developing sclerosis, ulcers, hepatitis, stomatitis, gastritis and other stomach diseases, eczema, and psoriasis is significantly reduced. There are several types of it for weight loss:

1. Use the oil in the morning on an empty stomach. It is preferable to drink it about an hour before breakfast. At first it is recommended to take 1 tsp, and gradually increase the dose to 3 tsp.
2. Use in cold dishes, for example, salads. Heating oil is strictly prohibited; it loses all its beneficial properties.

Seeds

An excellent product for weight loss. Pumpkin seeds for weight loss should be consumed in limited quantities because the product contains many calories. If you follow a vegetarian diet that includes vegetable oil, then you need to consume up to 20 grams of the product per day. You can add seeds to salads, desserts, and yogurts. If vegetable oil is excluded from the diet, then the amount should be increased to 50 grams per day.

It is most effective to replace one full meal with seeds, preferably dinner. They need to be dried a little, but frying is not recommended. In this case, you should have dinner no later than 4 hours before bedtime. If this nutrition option does not suit you, consume the seeds an hour before breakfast with a small amount of water. During the period of use, you must limit yourself in consuming fatty, fried, smoked, and salty foods.

With bread and cheese

An unusual recipe with baguette and delicate cheese will conquer any gourmet.

Ingredients:

• medium pumpkin;
• baguette;
• 100 g feta cheese;
• 200 g hard cheese;
• 3-4 cherry tomatoes;
• olive oil;
• 250 ml milk;
• salt, pepper, favorite seasonings (preferably dried herbs).

How to cook:

1. Cut white bread into cubes and lightly dry in the oven.
2. Salt the milk and add seasonings. Beat a little.
3. Grate the hard cheese on a coarse grater and crumble the cheese with your hands.
4. Make a pumpkin pot with thin walls.
5. Place croutons on the bottom and a mixture of cheeses on top.
6. Place cherry tomatoes whole or cut into halves.
7. Pour milk with spices over everything.
8. Cover the pot with a pumpkin lid or foil.
9. Bake the treat in the oven at 200 degrees for an hour.
10. When serving, drizzle with olive oil.

A whole pumpkin straight out of the oven creates a festive mood in itself. Whatever the filling, it turns out juicy and quite healthy. You can also immerse other products in the fruit: experiment with vegetables, fruits, cereals and meat. A vegetable pot can completely replace a clay pot.

Whole pumpkin baked in the oven with meat, mushrooms and cheese

Pumpkin goes well with meat and mushrooms. Add grated cheese on top, which melts when baked and forms a delicious, crispy crust. And you will get just the perfect dish.

Ingredients:

• medium pumpkin;
• half a kilo of mushrooms (mostly champignons);
• 0.4 kg of meat (your choice);
• a pair of onions;
• 2 garlic cloves;
• 0.1 kg cheese;
• spices.

How to cook whole:

I heat up the frying pan, grease it a little with oil and crumble the chopped onion. Fry until light golden brown. It takes about a couple of minutes to simmer.

I wash the champignons and also chop them. Fry on the highest heat for 2 minutes.

I prepare minced meat by passing it through a meat grinder.

Mix with mushrooms and onions. The mushrooms should have cooled down by now.

I add chopped garlic mass.

I cut off the top of the pumpkin and remove the insides, after which I stuff it with the meat mixture. I put the top in place - it will replace the lid.

I bake for 1 hour at 200 degrees. I add coarsely grated cheese inside and put it in the oven again. Cooking time – 40 minutes.

The prepared dish can be varied with fresh herbs. It will be both tasty and beautiful.

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Useful tips

Pumpkin has rightfully been called the queen of autumn for a long time. Bright, tasty, healthy and juicy - it must be present in our diet. There are so many recipes for its preparation that you can delight your family with new delights every week.

• Pumpkin with potatoes and meat under a cheese crust turns out so tasty that it is quite suitable for the central dish at a holiday feast. Believe me, the guests will be delighted, not an ounce will be left behind.
• Those who cannot eat fatty meats due to illness or extra pounds should not refuse such yummy food. Pumpkin baked in the oven with chicken fillet will suit you. Just don’t fry it first, just boil it.
• Pumpkin with mushrooms will be an excellent option for cooking during church fasts, when eating meat is not allowed.
• For dessert, pumpkin with apples or pears, cottage cheese, cherry plum, dogwood, lingonberries, plums and other fruits is suitable. To enhance the taste and aroma, you can add poppy seeds, cardamom, vanillin, nutmeg, ginger, and cloves. What an amazing afternoon snack it would be - a cup of coffee or a glass of milk and pumpkin with fruit filling.

We hope that our recipes with photos and videos of stuffed pumpkin have inspired you to create culinary masterpieces.

Pumpkin baked in pieces in the oven as a side dish

Unsweetened pumpkin baked in pieces in the oven with salt and herbs is an excellent side dish for meat. It is imbued with the aromas of Italian herbs, with a slight aroma of garlic. Can be used as a base for salad, cream soup, bruschetta.

Total preparation time: 25 minutes Cooking time: 20 minutes Yield: 2-3 servings

Ingredients

• pumpkin with peel 400-500 g
• salt 2-3 chips.
• garlic 1 tooth.
• mixture of ground peppers 2 wood chips.
• vegetable oil 1-1.5 tbsp. l.
• mixture of Provencal herbs 0.5 tsp.
• pumpkin seeds and sesame seeds 1 tsp.

How to bake pumpkin slices in the oven

1. 
   Pumpkin can be peeled or baked with the skin on. I decided not to peel it, I cut it into thin and oblong slices along with the peel. Place the slices in a single layer on a baking sheet lined with parchment paper.

2. 
   Separately, I prepared a sauce from vegetable oil, salt, spices and a clove of garlic, passed through a press. I poured the aromatic mixture over the pieces (I used half). Placed it in the oven for 15 minutes, preheated to 180-190 degrees.

3. 
   Then I turned the slices over and poured the remaining sauce over them. Sprinkled sesame seeds and pumpkin seeds (pre-dried and peeled) on top. Bake for about 10 more minutes until soft.

4. 
   Baked pumpkin is ready! The pieces should be easily pierced with a fork.

Can be served separately or as a side dish by cutting off the peel. Pairs excellently with goat cheese, basil and arugula in salads and appetizers, or with a light drizzle of honey for a contrast of flavors. Enjoy your meal!

Butternut squash Guitar: reviews of the variety

Svetlana Vasilievna Dontsova, 32 years old, Saratov

My favorite variety is Guitar, or as we call it, Spanish Guitar. It has never happened before that a pumpkin’s flesh was not tasty and not sweet. Stores very well until summer. I plant the seeds when the soil warms up to 10 degrees; I don’t take any risks earlier. The planting depth is approximately 5 cm. I break through the sprouts, no more than two per hole. Every year in the fall we fertilize the garden with mullein, so I don’t fertilize the plot additionally. I field and loosen regularly, watering only if there is a very long drought.

Victor Alekseevich Trotsky, 50 years old, Chepelevo

I grow Honey Guitar pumpkin at my dacha in a polycarbonate greenhouse. My soil is sandy loam, plus I regularly add humus. Pumpkin is wonderful in such conditions - warm, light, healthy. Among the agrotechnical measures, I only water the plants, ventilate the greenhouse and feed them with complex fertilizers. I buy ready-made preparations designed specifically for pumpkin; there are a lot of them on the shelves now.

Advice from experienced pp specialists

Advice from experienced chefs and simply lovers of pumpkin delicacies will help you prepare this simple dish deliciously and properly bake it:

• For preparing sweet dishes, it is preferable to take table varieties; they are sweeter and tastier than fodder varieties. Decorative varieties are not suitable for food.
• The taste of these fruits cannot be called neutral, but it harmonizes perfectly with any other products. When adding spices, fruits and dried fruits, meat, it highlights their aromas and tastes.
• For cooking, you need to choose a fully ripened fruit. The pulp of this fruit is juicy and dense.
• Cut pumpkin can be stored in the refrigerator for no more than a week. Pulp cut into cubes can be stored in the freezer for up to 6 months. After defrosting, it does not lose its structure.
• Uncut fruits are stored in a cool room until spring.

Irina Polyanitsa

My name is Irina, I am the owner and administrator of the site, as well as the author of most of the recipes and articles. I love to cook simple and healthy delicacies. Certified gym instructor, personal trainer. She completed a course on nutrition and health at Stanford University, Stanford Introduction to Food and Health, as well as a course at Ludwig Maximilian University of Munich (LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).

With whipped egg whites

This sweet treat can be both a nutritious breakfast and a delicious dessert. And for your loved ones to have a chance to try it, you will need:

• 2 apples.
• 4 egg whites.
• 1 cup of sugar.
• ½ cup raisins.
• 500 g each of sour cream and pumpkin.
• Nuts and cinnamon.

Before baking the pumpkin, it should be subjected to primary processing. It is cleaned, washed, cut, placed in any suitable container, poured with sour cream and simmered on the stove, making sure that nothing burns. Immediately after the excess moisture has evaporated, the pumpkin is covered with apple slices, sprinkled with cinnamon and raisins, and then coated with an even layer of egg whites, beaten with sugar, topped with chopped nuts and briefly placed in a preheated oven.