Sweet pumpkin baked in the oven. Who can do it better - a dinner of whole baked pumpkin. Sweet, cheesy, vegetable and hearty filling in a whole baked pumpkin

19.10.2019

1 How to deliciously bake pumpkin pieces in the oven with honey?
2 With apples
3 Sweet pumpkin baked in the oven with sugar
4 The original way baked in bacon
5 Whole pumpkin stuffed with meat
6 How to bake pumpkin with rice?
7 Cottage cheese and pumpkin casserole
8 slices in foil
9 Spiced pumpkin baked with Feta cheese

Many people have a very ambiguous attitude towards the orange beauty pumpkin. Some are ready to eat it, even fresh, considering it a valuable vegetable for health, others prefer desserts based on it. How to bake pumpkin in the oven? Let us help you find the ideal solution.

How to deliciously bake pumpkin pieces in the oven with honey?

Sweet pumpkin in the oven with honey will appeal to both adults and children, and a light citrus note will only make the taste of the finished dish richer and more appetizing.

For this you should prepare:

400 g pumpkin pulp;
30-50 g honey;
15 ml vegetable oil;
30 g sesame seeds;
1 orange.

How to bake deliciously:

Having thinly cut off the hard peel and selected the seeds, cut the main component into pieces that will be convenient to prick on a fork before use.
In a large bowl, mix liquid honey, vegetable oil, finely grated orange zest and a couple of tablespoons of freshly squeezed orange juice.
Place the pumpkin cut into pieces into a bowl with honey sauce, mix everything thoroughly so that each piece is covered on all sides with the honey-butter mixture.
Place pumpkin slices in honey in a baking dish made of heat-resistant material in one layer and bake at 180 degrees until soft. Depending on the type of vegetable you choose and the size of its slices, this can take from 30 minutes to 1 hour.
Lightly roast the sesame seeds in a dry frying pan. Before serving, sprinkle the baked pumpkin with seeds and pour over the sweet juice.

With apples

Baked pumpkin with apples is a delicious and easy-to-prepare dessert, for which you will need:

400 g pumpkin pulp;
200 g of dense sweet and sour apples;
50 g sugar;
15 ml lemon juice;
3 g cinnamon.

Preparation:

Cut the pumpkin pulp into medium pieces and place in a single layer on the bottom of a refractory dish.
Peel and seed the apples and cut them into the same slices as the pumpkin. Then place the apple slices on top of the pumpkin slices.
Sprinkle the slices prepared for baking with lemon juice, sprinkle sugar on top and sprinkle with cinnamon.
Bake for half an hour (maximum 40 minutes) at 200 degrees. Serve warm or chilled.

Sweet pumpkin baked in the oven with sugar

Another option for a delicious dessert for tea is caramel pumpkin, cooked in pieces in the oven.

The list of ingredients for its preparation will be as follows:

800 g pumpkin;
120 ml drinking water;
50 g butter;
50 g brown or regular sugar.

Cooking method:

Cut the amount of pumpkin pulp specified in the recipe into pieces that can be easily placed in the selected baking dish. It is preferable if the slices are slightly larger than average.
Pour water into the pumpkin slices laid out in the mold; its level from the bottom of the mold should be no more than 3-5 mm.
Next, sprinkle the pumpkin with sugar and put a small piece of butter on each slice.
Bake the dessert until soft at 200 degrees for 25-40 minutes. When serving, the pumpkin can be poured with the syrup that forms during the cooking process.

An original way to bake in bacon

The salty flavor of the smoked bacon offsets the sweetness of the pumpkin in an interesting way. An orange vegetable prepared in this way can be served along with main courses or as an independent snack, sprinkled with garlic or cream sauce.

The proportions of products for baking pumpkin in bacon will be as follows:

800 g pumpkin;
12 thin slices smoked bacon;
1 head of garlic;
30 ml olive oil;
30 ml glue syrup;
thyme to taste.

Baking algorithm:

It is better to choose a medium-sized pumpkin. Cut the fruit in half, peel and scoop out the seeds, then cut into twelve thin slices.
Wrap each slice with a thin strip of bacon and place on a baking sheet. After this, pour olive oil and maple syrup on top of the vegetable, salt and pepper to taste.
Place peeled garlic cloves and thyme sprigs between the pumpkin pieces for a spicy aroma. Bake for about half an hour and serve warm. The optimal temperature for heat treatment is 180-200 degrees.

Whole pumpkin stuffed with meat

Pumpkin can be baked in the oven not only in slices, but also whole, for example, stuffed with meat.

In this case, the vegetable acts as both a baking container and the treat itself, since the juicy flesh of the baked pumpkin goes well with the meat:

pumpkin weighing 800-1000 g;
300 g pork tenderloin;
100 g carrots;
200 g onions;
vegetable oil, coriander and salt to taste.

Progress:

Cut off the top of the washed pumpkin and carefully remove the seeds with a spoon.
In a frying pan with a small amount of vegetable oil, fry the pork cut into pieces.
When it is almost ready, add the grated carrots and chopped onion. Add salt, season with spices and simmer until done.
Fill the pumpkin with the fried pork, cover the top with foil and cook in the oven for an hour at 160 degrees. Serve the pumpkin whole and eat the meat with a spoon along with the delicious orange pulp.

How to bake pumpkin with rice?

Ordinary rice porridge, cooked together with honey and dried fruits in the oven in a small pumpkin, will surprise you with its elegant presentation.

In this case, you must prepare:

1 small pumpkin fruit;
40 g rice cereal;
5 pieces. prunes;
50 g raisins;
50 g pumpkin pulp;
10 g honey;
30 g butter;
salt.

Pumpkin with rice is prepared as follows:

Boil rice cereal in salted water until tender and rinse under running water. cold water.
Pour boiling water over prunes and raisins for 10 minutes. Then cut the prunes into smaller pieces.
Cut off the top of the pumpkin in the form of a lid, select the seeds and cut off a small layer of pulp. Grate the pulp on a fine grater and lightly simmer in a frying pan with a little water.
Combine boiled rice, steamed dried fruits, stewed pumpkin pulp and honey. Mix everything thoroughly and fill the prepared pumpkin with this mixture.
Place butter cut into pieces on top of the rice filling and cover with the previously cut lid. The stuffed pumpkin should be in the oven for 45 minutes at 180 degrees.

Cottage cheese and pumpkin casserole

In this dessert, baked pumpkin is used as a dough ingredient. The fact is that the beautiful striped orange and white casserole is prepared on the basis of pumpkin puree, which is baked pumpkin pulp crushed in a blender. But first things first.

For the curd layers of the casserole you need to take:

500 g cottage cheese of any fat content;
2 eggs;
100 g sugar;
30 g starch;
25 g poppy seeds;
25 g vanilla sugar.

The pumpkin layers include:

500 g baked pumpkin puree;
2 eggs;
70 g sugar;
30 g starch;
20 g grated fresh orange zest.

For a velvety pumpkin filling, use:

100 pumpkin puree;
100 g sour cream;
2 eggs;
30 g sugar.

Baking sequence:

Combine all ingredients of the curd layer except poppy seeds in one bowl and blend to a homogeneous smooth consistency with an immersion blender. After this, add poppy seeds; you don’t have to steam them first.
The dough for the pumpkin layer is prepared in the same way. Place all the ingredients in one container and use an immersion blender to smooth the mixture. The brighter the color of the pumpkin, the juicier the puree and casserole will be.
At the next stage, if the curd and pumpkin dough are of different thicknesses, then their consistency must be made the same by adding milk or water, respectively.
Next, in the prepared form (at least 20 cm in diameter), alternately place several spoons of curd and pumpkin dough in the center on top of each other. Cook the casserole at 160 degrees for 35-45 minutes, during which time it will have time to set well.
Now you need to fill it with pumpkin filling on top, for which the ingredients specified in the recipe are simply mixed with a submersible blender. Next, cook for another 20-30 minutes at the same temperature, then leave in the oven for another quarter of an hour after turning off. Before serving, cut into portions.

Slices in foil

Pumpkin pieces in the oven can be cooked not only on a baking sheet, but also in a foil pocket. This method will help preserve all the juices of the orange beauty as much as possible.

In this way, you can prepare caramel pumpkin with sugar or honey, or you can use a vegetable side dish for meat for a light dinner, using:

500 g fresh pumpkin pulp;
30 ml olive oil;
30 g parsley;
5 g dry coriander;
1 lemon;
12 g garlic;
3 g black ground pepper;
3 g salt.

Baking process step by step:

Cut the pulp into slices like melon or watermelon.
Combine finely chopped parsley, pressed garlic with olive oil, juice of half a lemon and spices. Mix all the components of the mixture well.
Roll the pumpkin slices in the mixture until it evenly coats each slice on all sides.
Make a pocket out of food foil into which to place the pumpkin slices. Place in the oven at 200 degrees for half an hour, then unfold the foil and cook for another 15-20 minutes until nicely crusted.

Spicy pumpkin baked with feta cheese

Pumpkin baked with Feta is a simple dish that can surprise you with its taste thanks to the spicy aroma of herbs.

To cook it, prepare:

500 g pumpkin pulp;
250 g Feta cheese;
cold pressed olive oil;
rosemary, oregano, ground black pepper and salt to taste.

Preparation:

Place the sliced pumpkin on a baking sheet greased with olive oil and sprinkle some oil on top.
Spread herbs and spices evenly over the pumpkin and add salt. Break the feta into small pieces and place on top.
Bake the dish until the pumpkin is tender (soft) in the oven at 180 degrees.

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 flavors of other products develop when combined with it.

I already wrote about that, but today I want to talk about stuffing it. By the way, this may not necessarily be a meat or vegetable dish, but also sweet dessert, which 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.

Stuffed pumpkin baked whole in the oven with rice and meat

Meat, rice and pumpkin combined with each other make this dish complete, very filling and juicy. All products are very simple and affordable. Try it and be surprised how delicious it is!

The male half of your family will especially like this dish, because it contains everything you need for lunch, which will keep you full for a long time.

We will need:

round pumpkin – 1 pc.;
rice – 1.5 cups;
pork – 1 kg;
carrots – 3 pcs.;
onions – 1-2 pcs.;
garlic – 3 cloves;
green onions and parsley - a small bunch;
sour cream -5 tablespoons;
spices of your choice (paprika, coriander, curry);
salt to taste;
vegetable oil.

Preparation:

Trimming top part pumpkins.

We don’t throw it away, it will serve as a lid for our “pot”.

Baked pumpkin with millet

The simplest, but very, very tasty dish– millet porridge in pumpkin. Firstly, this is an ideal flavor combination, and secondly, the ingredients are so ordinary and uncomplicated that anyone can serve this pumpkin on the table. Well, the presentation itself is, of course, very impressive and delights everyone present.

We will need:

pumpkin;
milk – 1 glass;
millet – 1 glass;
raisins - a handful;
salt - a pinch;
sugar to taste;
butter.

Preparation:

Add sugar to taste.

Sweet pumpkin stuffed with rice and dried fruits

Everyone knows that rice is very good together with dried fruits. And if such porridge is cooked in a pumpkin, then it has no price at all. Delicious, as if from a Russian oven, moderately sweet with spicy aroma, it will be a great breakfast for the whole family!

We will need:

pumpkin;
rice – 2 cups;
dried apricots – 100 g;
raisins – 100 g;
butter – 1 pack;
sugar – 2 tablespoons.

Preparation:

The amount of rice depends on the size of the pumpkin. The larger it is, the more rice you will need.

Pumpkin stuffed with chicken and vegetables in the oven

Of course, you can stuff the pumpkin with anything you have at home. But chicken and vegetables go well with this colorful vegetable. This beautiful dish will decorate any table, both everyday and festive.

We will need:

pumpkin;
chicken fillet;
tomatoes – 3 pcs.;
onion- 1 PC.;
garlic;
potato;
Bell pepper;
dill and parsley;
olive oil – 50 g;
cheese – 50 g;
salt, pepper, spices to taste.

Preparation:

If you have young, small potatoes, then lay them out whole without peeling them.

Stuffed pumpkin with meat and potatoes

A traditional combination of meat and potatoes, which we often cook in a saucepan or cauldron. But here there is more interesting option, because all this will be stewed in a pumpkin pot! The recipe is very simple, but the result is excellent!

We will need:

pumpkin;
any meat (chicken, pork, beef);
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil;
salt, pepper, spices, bay leaf.

Preparation:

Fry the pieces of meat in a frying pan along with chopped onions and carrots until half cooked. Don't forget to add salt and spices to taste.
At this time, cut off the top of the pumpkin and remove all the insides.
Peel the potatoes and cut them into cubes.
Place the fried meat and potatoes inside in layers. Layer of meat – layer of potatoes – layer of meat, etc.
Pour a glass of water into a cauldron or saucepan with a thick bottom.

So that the water covers the pumpkin halfway.

During baking, add water so that it remains at the same level.

How to cook a whole pumpkin in the oven with meat and mushrooms?

Another perfect flavor combination of meat and mushrooms is very loved by many people. But have you tried cooking such a dish in pumpkin? If you haven’t yet, then you’ve missed a lot, you urgently need to make it and see how delicious it is!

We will need:

pumpkin;
meat – 1.5 kg;
mushrooms – 700 g;
onions – 3-4 pcs.;
garlic – 4-5 cloves;
garlic – 6 cloves;
cream – 0.5 l;
butter - half a pack;
salt, spices.

Preparation:

The mushrooms will release a lot of juice; cook until all the moisture has evaporated.

If the pieces of meat are too large compared to the pumpkin, you can cut them into several pieces.

Oven-baked pumpkin with minced meat and potatoes

The simplest recipe that does not require much time and effort from you. All you need to do is mix the filling and stuff it into the pumpkin. A great option for those who always don’t have enough time to cook.

We will need:

pumpkin;
minced meat – 300-400 g;
potatoes – 3-4 pcs.;
onion – 1 pc.;
greenery;
olive oil – 3 tablespoons;
salt, pepper, spices.

Preparation:

Video on how to bake a whole pumpkin in the oven with honey and apples

A dessert that will completely change your idea of pumpkin. A very tasty, incredibly aromatic dish. And most importantly, it will not harm your figure!

We will need:

pumpkin;
apples – 5 pcs.;
honey – 450 g;
cloves – 2 pcs.;
cinnamon stick – 1 pc.

Preparation:

Don’t be afraid of this vegetable, cook pumpkin, make main courses or desserts from it, experiment and you will understand how unusual this gift of nature is. And don’t forget that it is stored for a very long time, so you can enjoy delicious treats throughout the year!

Bon appetit!

The easiest way to make a delicious pumpkin dessert is to bake it with sugar. All you need is to cut the pumpkin pulp into pieces, sprinkle with granulated sugar and bake in the oven. This is exactly the case when all you need to do to prepare a dish is to look at step by step photos to the recipe - and everything is already clear, although we recommend reading the description, it contains a little trick on how to make pumpkin baked with sugar even tastier (and a little higher in calories). But even without this trick, the dessert turns out to be finger-licking good. It's amazing that even children who don't like pumpkin in any form enjoy eating these sweet and flavorful pumpkin pieces.

By the way, even if you prefer to somehow “disguise” pumpkin in dishes rather than eat it explicitly, you will still find this recipe useful. Baked pumpkin is the basis for more complex desserts and delicious baked goods: You can use it to make pancakes or pancakes, make a delicate creamy mousse or simple pumpkin puree, bake muffins or some kind of pie (for example, try it).

This dessert also has a healthier alternative - you just need to replace the sugar with natural honey. See recipe. This option is preferable for those who adhere to a healthy lifestyle and for children's menus (of course, if the child is not allergic to honey).

Ingredients for 3 servings

400 g peeled pumpkin
3 tablespoons sugar

It is very important to choose the right pumpkin; it must be tasty and sweet on its own. A bad pumpkin will ruin the whole impression of this dessert.

If desired, you can add a little cinnamon after mixing it with sugar.

How to bake pumpkin with sugar in the oven

The first step in preparation is a not very simple task - peeling the pumpkin from the hard outer layer. To do this you will need a very sharp knife. It is better to first cut a piece of pumpkin into two or three smaller pieces, they are easier to peel.

Peeled and seeded pumpkin should be cut into cubes. As for the size of the cubes, the optimal size would be approximately 3 cm by 3 cm. It makes no sense to cut it larger; the pumpkin will take longer to bake, and if it is smaller, the dish will lose its visual appeal.

Place the diced pumpkin in a heat-resistant dish. Any shape will do, except detachable. It is worth giving preference to a mold that is wide and shallow enough so that the pumpkin pieces can be laid out in one layer.

Note: You can use a little trick that will make baked pumpkin even tastier. Melt approximately 15 grams of butter in the microwave or in a water bath and brush the sliced pumpkin with it using a silicone brush. If the pumpkin had been baked longer large pieces, then you could just put a small slice of butter on each one. But for such small cubes this is inconvenient.

It's time to add sugar. We take granulated sugar into a spoon and, with light intermittent movements, move the spoon over the entire surface of the mold with the pumpkin. Make sure that the pieces are evenly sprinkled with sugar. Do not stir: the pumpkin will release juice during baking, which will combine with sugar.

Place the pan in an oven preheated to 175 degrees and bake the pumpkin with sugar for 40 minutes without a lid on the middle oven rack. During this time, the pieces will soften, soak in sugar syrup and become very appetizing in appearance.

Ready pumpkin baked with sugar can be served either hot or cold. For those with a sweet tooth, you can sprinkle the pumpkin pieces with powdered sugar.

Pumpkin or "Orange Watermelon" is a vegetable that causes mixed reactions. They either love and eat pumpkin with pleasure in all its forms, or they can’t stand it at all. There is also a third category of citizens who understand that pumpkin is terribly healthy (which, in general, is true!), and eat it solely because of its usefulness. For pumpkin haters and those who are honestly trying to love it, we have selected several different recipes for baked pumpkin, ranging from salads to delicious desserts. Baked pumpkin is the best way to cook pumpkin.

Greek style baked pumpkin salad

Ingredients:
300 g pumpkin pulp,
80 g olives,
80 g feta cheese,
3 tbsp. chopped oregano leaves,
olive oil, balsamic vinegar, salt, ground black pepper - to taste.

Preparation:
Cut the pumpkin into cubes, place in a single layer on a baking sheet, drizzle with olive oil and sprinkle with black pepper. Bake in an oven preheated to 180ºC for 30 minutes. Cut the olives into slices, the cheese into cubes, combine all the ingredients and season with balsamic vinegar and salt.

Baked pumpkin with egg

Ingredients:
600-700 g pumpkin,
4 eggs,
50 g butter,
salt.

Preparation:
Fry the diced pumpkin in butter, sprinkle with salt. Beat the eggs with a fork, pour over the pumpkin and place in a hot oven. Bake until the eggs are ready. As a healthier option for preparing this dish, we recommend not frying the pumpkin, but poaching it in milk. When serving, sprinkle with sour cream.

Cut the pumpkin into slices, place on a baking sheet, fry with vegetable oil and sprinkle with spices to taste. Place in a hot oven and bake until brown. Serve with sour cream or fresh sauce.

Baked pumpkin, spicy

Ingredients:
800 g pumpkin,
50-70 g raisins,
1 lemon,
1 tsp allspice corns,
1 tsp pink peppercorns,
2 tbsp. liquid honey,
salt, cinnamon.

Preparation:
Cut the pumpkin into large pieces and bake in the oven preheated to 200ºC for 30-35 minutes. Meanwhile, soak the raisins in warm water. Grind allspice and pink pepper along with cinnamon and salt. Cut the finished pumpkin into cubes and mix with spices. Squeeze the juice from the lemon, mix with honey, pour the resulting mixture over the pumpkin and place in the oven for another 30 minutes.

Ingredients:
1 small pumpkin
500 g hard cheese,
1 l 35% cream,
50 g butter,
salt, ground nutmeg, ground black pepper - to taste.

Preparation:
Cut the cap off the pumpkin and remove the seeds with a spoon. Grate the cheese on a coarse grater and pour into the pumpkin. Fill with cream so that about 3-5 cm remains to the top, otherwise the contents of the pumpkin will spill onto the baking sheet when baking. Season with salt and pepper, add a piece of butter and cover with the cut-off lid. Place the pumpkin in the oven, preheated to 180ºC, for an hour or a little more. Serve, scooping out the pumpkin pulp along with the cream sauce, in deep bowls.

Pumpkin baked with millet porridge. Take a small pumpkin weighing no more than 2 kg. Cut off the cap and scrape out the pulp. Cook millet porridge. Put butter, sugar, then millet into the pumpkin, put butter and sugar on top and cover with a lid. Using a knitting needle, pierce the pumpkin just below the lid in a circle in 4-6 places and place in the microwave or hot oven and bake until done (20 minutes in the microwave is enough). Using a spoon, stir the porridge together with the pumpkin pulp and serve.

Ingredients:
500 g pumpkin,
2-3 cloves of garlic,
2 tbsp. olive oil,
1 lemon,
1 bunch of parsley,
1 tsp coriander seeds,
½ tsp. ground black pepper,
salt.

Preparation:
Cut the peeled pumpkin into large pieces and chop the greens. Squeeze the juice from half a lemon, mix with olive oil, add salt, pepper, coriander, chopped parsley and garlic, passed through a press. Rub the resulting marinade over the pumpkin pieces. Line a deep frying pan with foil and place the pumpkin on it. Cover the pumpkin with foil, forming a pocket, wrap the foil well and place in the oven preheated to 200ºC for 30 minutes. Then open the foil pocket and let it sit in the oven for another 15-20 minutes until browned.

Mexican baked pumpkin with pork

Ingredients:
1 medium pumpkin
1 kg pork,
200 g canned corn,
400 g white beans in their own juice,
500 ml dark beer,
1 onion,
½ leek stalk,
4 pickled cucumbers,
2 small red chili peppers,
100 g tomato paste,
1-2 tbsp. vegetable oil.

Preparation:
Chop the onion and cut the leek into half rings. Cut the cucumbers into slices, chop the chili pepper, removing the seeds. Cut the meat into thin strips. In a heated frying pan with oil, fry the onion, leek and chilli for 5 minutes, then add the meat and cook, stirring, for about 5-6 minutes. Add the beans and corn along with the liquid, simmer for 3 minutes, then add the cucumbers and 1-2 tbsp. cucumber brine, stir and leave to simmer under the lid over low heat. Mix in a separate saucepan tomato paste and beer, bring to a boil and pour into the pan with the meat. Stir and simmer over low heat, covered, for 15 minutes. Add some salt. Cut the lid off the pumpkin, remove the seeds and place the meat, vegetables and sauce into it. Place the pumpkin on a baking sheet, cover with a lid and place in the oven preheated to 180ºC for 45-50 minutes.

Ingredients:
1 medium pumpkin
500 g potatoes,
500 g tomatoes,
250 g red lentils,
200 g dried apricots,
2 sweet red peppers,
2 ears of young corn,
2 onions,
5 cloves of garlic,
3 tbsp. vegetable oil,
3 tbsp. butter,
1 bunch of cilantro,
1.5 tbsp. cumin seeds,
1 tbsp. coriander seeds,
salt.

Preparation:
Cut the cap off the pumpkin and remove the seeds and fibers. Grease the entire inner part pumpkins and the cut point, place the pumpkins on a baking sheet and bake in the oven preheated to 180ºC for about 1 hour. Cut the onion into rings, potatoes into large pieces, chop the garlic with a knife, cut the pepper into half rings. Scald the tomatoes, remove the skin and cut into cubes. Cut the corn cobs into 5-7 pieces. Separate the green cilantro into leaves. In a dry, hot frying pan, fry the cumin and coriander seeds for 30 seconds and pour into a plate, cool and grind into powder in a mortar. In the same frying pan, heat the vegetable oil, fry the onion, garlic and pepper for 5 minutes. Add potatoes, tomatoes, lentils and dried apricots, pour in 1.5 liters of water and bring to a boil. Add spices, stir, reduce heat and cook for 25 minutes. Add salt and pepper, add corn, simmer for 5 minutes and remove from heat. Place the cilantro, pour the stew into the pumpkin, cover with a lid and place in a hot oven for another 5-10 minutes. Serve with pumpkin pulp.

Ingredients:
1 medium pumpkin
1 kg chicken,
200 g dried apricots,
100 g butter,
1 leek (white part)
½ cup rice,
vegetable oil for frying.

Preparation:
Cut the top off the pumpkin and remove the seeds. Boil the rice until half cooked, drain the water and place in a bowl. Cut the leek into half rings and fry in vegetable oil for 1 minute. Cut the dried apricots into large strips. Mix rice, dried apricots and leeks. Cut the chicken into portions and fry in half the butter until golden brown. Grease with remaining butter inner surface pumpkins, lay out the rice, place pieces of chicken on top, pour everything with oil from the frying pan in which the chicken was fried. Cover with a lid and place in an oven preheated to 180ºC for 2 hours.

Ingredients:
1 medium pumpkin
1 kg pork,
1 can of canned pineapple,
500 g sweet pepper,
100 g rice,
2 large carrots,
2 tbsp. butter.

Preparation:
Cut the cap off the pumpkin and remove the seeds. Soak the rice in water for 30 minutes. Cut the meat into strips and fry in oil. Grate the carrots to Korean carrots and sauté in oil in a separate frying pan. Combine the meat and carrots, add sweet peppers, cut into strips, and pineapple pieces, add salt and pepper, add a little water and simmer until half cooked. Toss with rice. Transfer the filling into the pumpkin, place in a cold oven and turn on the heat to 200ºC. After 2 hours, check the readiness using a knitting needle - it should pierce the pumpkin flesh freely.

Ingredients:
1 kg pumpkin,
500 g veal,
2-3 apples,
150 g cheese,
250 g sour cream,
2 onions,
salt, pepper - to taste.

Preparation:
Cut the meat into pieces, fry until golden brown in butter and place in a baking dish. Cut the onion into cubes and sauté until golden brown, then place it on the meat. Peel the apples, cut into cubes and place on top of the onion. Cut the peeled pumpkin into cubes, bread in flour and salt and fry in butter until golden brown. Place the pumpkin in a mold, brush with sour cream and sprinkle with grated cheese. Place in an oven preheated to 200ºC for 15-20 minutes.

Pumpkin baked with cottage cheese

Ingredients:
450 g pumpkin,
250 g cottage cheese,
150 g milk,
3 eggs,
120 g sour cream,
50 g butter,
salt.

Preparation:
Cut the peeled pumpkin into pieces and simmer in milk until tender. Mash with a fork, add cottage cheese, add eggs, salt and mix. Place in a greased frying pan, level, brush with egg and bake in a hot oven until done.

Like these ones different recipes. And what kind of pumpkin desserts are made in the oven!

Ingredients:
500 g pumpkin,
500 g sour cream,
3-4 tbsp. Sahara,
1-2 apples,
½ cup raisins,
3-4 egg whites
1 stack Sahara,
cinnamon, chopped nuts - to taste.

Preparation:
Cut the peeled pumpkin into cubes, place in a mold and fill with sour cream. Place on the fire and heat until all the moisture has evaporated. Then place thin slices of apples on top of the pumpkin, sprinkle with cinnamon, sprinkle raisins on top and cover with whipped egg whites and sugar, sprinkle with nuts and place in the oven.

Pumpkin "candies". Cut the pumpkin with the peel into pieces measuring 3x3 cm. Wet a baking sheet with water, place the pumpkin skin side down and sprinkle sugar on each. Place the baking sheet in the hot oven and watch - as soon as the sugar melts, add more. Repeat this several times until the pumpkin pieces become transparent. Cool.

Ingredients:
500 g pumpkin,
2 apples,
2 bananas
cinnamon, breadcrumbs, sugar, sour cream, butter.

Preparation:
Grease a rimmed baking sheet or baking dish with butter and sprinkle with breadcrumbs. Peel and seed the apples, cut into slices, also cut the peeled pumpkin into slices, bananas into slices. Place on a baking sheet (mould), sprinkle with cinnamon and sugar and place in the oven preheated to 130ºC for 20-25 minutes. When serving, sprinkle with sour cream.

Ingredients:
500 g pumpkin,
1 kg apples,
¾ stack. semolina,
2 stacks cream,
100 g butter.

Preparation:
Fry the pumpkin, peeled and cut into cubes, in butter. Place the pumpkin and apples, cut into slices, in layers in pots, sprinkling with sugar to taste, pour in hot cream and place in a hot oven. At the end of cooking, add semolina in a thin stream, stir and leave for another 5 minutes.

Ingredients:
800 g pumpkin,
75 g prunes,
1 lemon,
2 tbsp. honey,
1 tsp allspice ground,
cinnamon, salt.

Preparation:
Peel and cut the pumpkin into pieces, place on a baking sheet and bake until tender, about 35 minutes. Soak the prunes for 20 minutes and cut into pieces. Mix allspice and a little cinnamon with lemon juice, honey and salt. Pour the resulting dressing over the pumpkin, sprinkle with prunes and serve.

Ingredients:
1 large pumpkin,
3 stacks rice,
100 g butter,
200 g raisins,
200 g prunes,
200 g dried apricots,
1 tbsp. Sahara,
2 apples,
2 tbsp vegetable oil.

Preparation:
Cut off the cap of the pumpkin, remove the seeds and make frequent cuts into the pulp inside. Pour boiling water over the pumpkin and leave until the water cools completely. Meanwhile, cut the peeled apples into slices, soak the dried fruits in water, rinse and dry. Mix apples and dried fruits, add sugar and stir. Divide the rice into three parts. Place one piece of rice on the bottom of the pumpkin, then put half the fruit, another piece of rice, more fruit and top with the remaining rice. Melt the butter and pour the rice and fruit mixture into the pumpkin. Add enough hot water to cover the top layer of rice. Place in an oven preheated to 180ºC for 1 hour 30 minutes.

Be sure to check out our vegetable recipes. And check out the tips on what to cook with pumpkin. Bon appetit!

Larisa Shuftaykina

Whole pumpkin fruits are baked in the oven, using them wonderfully convenient form. Nature must have tried so hard - to create a delicious pot, which they then happily eat along with the contents! And what fillings are suitable - you can’t count them, you can’t try them. Almost all the contents of the refrigerator, as long as they can be combined with each other, maybe sweet, maybe real meat stew or roast.

Whole baked pumpkin - general cooking principles

Whole baked stuffed vegetable. It should not be too large; the most suitable fruits for baking are those weighing from 600 grams to 3 kg. You should choose a well-ripened, rounded pumpkin that will stand steadily on the baking sheet.

Before use, the vegetable should be washed in warm water, thoroughly washing off any remaining dirt from the peel with a foam sponge. After this, use a sharp knife to cut off the upper part, moving at least 6 cm down from the tail. Then, with your hands or a spoon, select all the fibers and the seeds contained in them, leaving only the dense pulp. If the layer of pulp is too thick, carefully cut it off or remove it with a spoon, leaving a centimeter-thick layer of pulp on the outer wall. The separated top is not thrown away; it is used to cover the pumpkin after stuffing.

What can I fill it with?

Hard cheese or feta cheese with cream, milk or bread;

Apples;

Boiled rice with dried fruits;

Vegetable stew;

Vegetables and meat.

Depending on the filling, a whole baked pumpkin can be a dessert, a snack or a full-fledged dish on its own.

The fruit prepared for baking is placed in an oven preheated to the desired temperature. The most suitable temperature for cooking pumpkin is between 180 and 200 degrees. Cooking time depends on the size of the roasted vegetable. Readiness is determined by piercing a sharp object (knife or fork). The skin of a well-baked pumpkin is easily pierced and the flesh underneath is soft.

Vegetable stew in whole baked pumpkin

Ingredients:

A medium-sized pumpkin, weighing approximately 1.3 kg;

Ripe fleshy tomatoes – 400 gr.;

Half a kilo chicken breast;

400 gr. not too boiled potatoes;

Two medium onions;

Two sweet peppers;

Canned white beans – 200 gr.;

50 ml purified sunflower oil;

A large bunch of dill;

A spoonful of freshly ground coriander;

Sweet corn, canned – 1 can;

Dried apricots – 150 gr.;

Spices to taste;

Creamy, natural, 72%, butter – 30 g.

Cooking method:

1. Grease the inside of the seeded pumpkin with melted butter. Place the vegetable, covering it with the previously cut “lid” with a tail, on a baking sheet and bake for one hour. To prevent the tail from burning, wrap it in foil.

2. Place the tomatoes in boiling water for two minutes, then cool quickly under cold water and peel off the skins.

3. Cut the potatoes into large slices, chop finely with a heavy kitchen knife garlic. Chop the seeded peppers and onions into half rings.

4. Pour coriander into a dry frying pan and fry over high heat for about half a minute and pour into a saucer to cool.

5. Pour vegetable oil into the same frying pan and lightly fry the onion in it. Add the chicken cut into strips and cook without changing the heat.

6. To the half-cooked meat, add potatoes, sweet pepper half rings, tomatoes and dried apricots cut into large slices. Place the washed and dried beans and pour in one and a half liters of drinking water.

7. Bring the contents of the pan to a boil over high heat, stirring occasionally. Add finely chopped garlic and coriander, mix well and continue to simmer over moderate heat for about 20 minutes.

8. After this, pour in vegetable stew canned corn, simmer for another five minutes, remove from heat and stir in chopped dill.

9. Rearrange vegetable stew into the baked pumpkin, cover with a “lid” and bake in the oven for half an hour.

Pumpkin, baked whole “peasant style”, with meat

Ingredients:

One and a half kilograms of pork (pulp);

Small mature pumpkin;

Bitter white onion– 2 heads;

A small bunch of fresh parsley;

Dill greens;

40 ml vegetable oil.

Cooking method:

1. When choosing seeds from a vegetable, cut off some of the dense pumpkin pulp from the walls and bottom.

2. Remove all films from a piece of pork and cut into equal-sided pieces. Chop the onion into half rings, cut the cut vegetable pulp into small cubes.

3. Combine slices of meat with onions and pieces of pulp. Add finely chopped dill and parsley, lightly add salt and mix thoroughly. You can add a little of your favorite spices or just black pepper.

4. Fill the improvised pot with the prepared mixture, cover it with the cut part like a lid and carefully move it to an oiled roasting pan.

5. Place in the oven and bake for exactly one hour.

Whole baked pumpkin with cream cheese

You don't actually need cream cheese. Take any of acceptable quality, and the creamy taste will be created by the cream. Cheap and... very tasty!

Ingredients:

Medium sized pumpkin;

Butter “Peasant” butter – 50 gr.;

Half a kilo of hard, mild and mild cheese;

Liter of pasteurized liquid cream, 22% fat;

A small pinch of nutmeg;

Sugar and salt, a third of a teaspoon.

Cooking method:

1. Using the coarsest grater, grate the cheese into shavings.

2. Cut the butter into thin, medium-sized cubes.

3. Add nutmeg and just a little ground pepper to the cream, mix well.

4. Place cheese shavings in the prepared pumpkin “pot”. Pour in cream mixed with spices, add sugar, butter, add salt and mix well.

5. Cover the “pot” with the cut top part and place the stuffed vegetable in the oven for one hour.

6. Ready dish Before serving, cool so that the cheese mass hardens well and cut into slices.

Whole baked pumpkin with dried fruits and rice – “Honey”

Ingredients:

Small mature pumpkin;

30 gr. thickened homemade cream;

One and a half spoons of sugar;

100 gr. pitted prunes;

50 gr. light honey;

Half a glass of long grain rice;

Dried apricots – 100 gr.;

120 gr. dark raisins.

Cooking method:

1. Using a sharp, non-flexible knife, carefully cut off the top of the vegetable. Select the fibrous pulp with seeds with your hands and use a spoon or carefully cut off some of the hard pulp with a knife, leaving the walls no more than one and a half centimeters thick.

2. Rinse the rice in several waters and boil it in slightly salted water until fully cooked. Then drain the cereal in a colander, rinse well again with cold water and leave until all the water is gone.

3. Scald dried fruits with boiling water, pour warm water. After 20 minutes, drain the liquid and dry the fruits well.

4. Melt the cream, being careful not to overheat it. This can be done in a microwave oven or in a water bath.

5. Place the boiled rice in a bowl, add dried dried fruits and sugar to it. Pour in the melted warm butter, mix thoroughly and immediately transfer the filling into the prepared pot.

6. Place the cut top on top and place the pumpkin in an oven preheated to 150 degrees for an hour and a half.

7. Serve the finished hot dish to the table, pouring melted honey over it. You can serve warm honey separately in a bowl.

Dessert pumpkin baked whole with apples

Ingredients:

Small pumpkin;

Large apples varieties "Golden" - 3 pcs.;

A few sage leaves;

Fresh rosemary needles – 5 pcs.;

Medium fat sour cream – 75 gr.

Cooking method:

1. Cut the butter into small, uniform cubes and place it on the bottom of the prepared pumpkin “pot.” Top with rosemary and sage.

2. Peel the apples and remove the core. Cut the fruit into small thin slices and place them in butter.

3. Place sour cream on top, cover the filling with the cut part and wrap the vegetable in foil. The packaging should fit tightly around the fruit, so squeeze it carefully when wrapping.

4. Carefully transfer the packaged pumpkin onto a baking sheet and place it in the oven preheated to the optimal temperature for 1 hour and 15 minutes.

5. Then take it out, carefully remove the foil and check readiness by piercing the baked vegetable with the point of a knife.

Pumpkin baked whole with bread, feta cheese and cheese – “Geneva style”

Ingredients:

One baguette, can be replaced with white bread;

Large pumpkin, weighing up to 3 kg;

200 gr. mild quality cheese;

Lightly salted fresh cheese – 100 gr.;

High quality vegetable or olive oil;

Nutmeg for taste - a small pinch;

250 ml cow's milk.

Cooking method:

1. Cut the baguette or bread into slices, no more than a centimeter thick. Place the pieces on a dry baking sheet and lightly dry in the oven. It is enough to keep the pieces of bread at 150 degrees for ten minutes.

2. Add a little salt and nutmeg to the milk, stir thoroughly with a whisk.

3. Crumble the cheese into a separate bowl with your hands, grate the cheese with a coarse grater and mix well.

4. Cut off a little pulp from the walls and bottom of the prepared pumpkin, leaving the walls about a centimeter thick.

5. Place slices of dried bread along the bottom of the resulting cavity, and place the cheese mixture on it.

6. Pour milk mixed with nutmeg over everything and cover with the top cut off like a lid.

7. Bake at 200 degrees for an hour.

8. Serve hot with a good drizzle of olive oil.

Whole baked pumpkin - cooking tricks and useful tips

The tail on the “lid” can be cut off, but if you still decide to leave it, shorten it to 2 cm and wrap it in foil so it doesn’t burn. If you place the whole vegetable in a foil package, its peel is guaranteed not to be scorched.

If you are preparing a dessert dish, lightly sprinkle the walls and bottom of the vegetable pot with granulated sugar and let it sit for a while so that the pulp absorbs it well.

If you baked a vegetable in foil, carefully move it from the baking sheet to the plate. Hot juice accumulates in the package, which can cause burns.