Dedicated to true connoisseurs of the orange miracle - pumpkin baked in the oven as a whole! Nature herself tells us this cooking option for the autumn vegetable. Having selected all the useful seeds, we get a natural pot, which can then be eaten.

Pumpkin with chicken

Ingredients:

• 3 kg pumpkin
• 400-450 g chicken fillet,
• 2 stack rice
• 1 onion,
• 1 bell pepper
• 1 pinch of dry basil,
• 150 ml of water
• juice of 1 lemon,
• 50 ml of vegetable oil,
• 50 g butter,

Cooking:
  Wash the chicken, dry it and cut into small pieces. Salt, pepper, sprinkle with lemon juice, mix well and leave for half an hour, let it be slightly marinated. In the meantime, boil the rice until half cooked and drop it in a colander. Cut the onions in half rings and fry in vegetable oil until golden brown. Wash the pumpkin, put the stalk up and carefully cut the “lid” (circle). Using a tablespoon, remove the seeds and part of the pulp from the pumpkin. Cut the pulp and sweet pepper, peeled from seeds and partitions, into small cubes. Add rice, pepper, onion, pumpkin to the chicken fillet, salt, pepper to taste and mix well. Lubricate the pumpkin from the inside with vegetable oil and lightly salt, just a little bit. Gently put the filling in it, evenly distribute the pre-chilled butter, sliced \u200b\u200bin slices, sprinkle with dried basil, pour water and cover with a pumpkin lid. Put the pumpkin in a mold or on a baking sheet and bake in the oven preheated to 180º C for 2 hours.

Regardless of the filling, the inside of the pumpkin is best lubricated with good butter before cooking - so the whole pumpkin baked in the oven will turn out to be especially aromatic and sweet.

Pumpkin baked in the oven whole with minced meat

Ingredients:

• pumpkin weighing 1.5-2 kg,
• 400 g minced meat
• 4 potatoes
• 1 onion,
• 2-3 tbsp. l vegetable oil
• fresh herbs, salt, spices - to taste.

Cooking:
Wash the pumpkin, peel it from the seeds by cutting the “lid” on top. Wash the potatoes, peel them and grate on a coarse grater or cut into thin strips. Grind onions and herbs. Combine potatoes, onions, herbs, minced meat, add vegetable oil to the named ingredients, salt, add spices to taste. Fill the pumpkin with the filling, place it on a baking sheet and cover with foil. Bake a pumpkin pot with filling in a preheated to 200º C oven for 2-2.5 hours.

Despite the sweetish taste and aroma, the whole pumpkin, baked in the oven, goes well with meat. Be sure to try it!

Pumpkin Baked Pork

Ingredients:

• pumpkin weighing about 1.5 kg,
• 400-500 g of pork pulp,
• 400 g of boiled rice,
• 2 onions,
• 2 sweet peppers
• curry, salt, black pepper - to taste.

Cooking:
  Cut the “cap” in the pumpkin so that the edges are in the shape of a zigzag, and the “cap” itself is medium in size, do not throw it away. Using a spoon, remove the seeds and whole pulp from the pumpkin. Cut the pork into slices, onion in half rings. Put these two ingredients in a pan with vegetable oil, pepper, salt and fry for 5 minutes. Then add diced sweet pepper to them and continue to fry until the meat is ready. Put rice in a pumpkin, on top of it is a mixture of meat and vegetables. Cover the pumpkin with a “lid” and send to the oven preheated to 200 ° C for 1-1.5 hours.

Before you start pumpkin, it should be slightly warmed up in the oven - in this case, the pumpkin, baked in the oven as a whole, and its filling will be cooked evenly and simultaneously.

Creamy mushroom stew with veal in a pumpkin

Ingredients:

• 1.5 kg pumpkin
• 300-400 g of veal,
• 300-400 g of champignons,
• 150 g pumpkin pulp,
• 1 onion,
• 3 tbsp. l vegetable oil
• 100 ml of dry white wine (but you can do without it),
• 1 bunch of parsley,
• ½ stack. fat cream
• salt, ground white pepper - to taste.

Cooking:
  Wash the pumpkin thoroughly, dry it, cut off the top. Using a spoon, peel it of the pulp and seeds so that about 2 cm thick walls remain. Cut the meat into medium cubes, mushrooms into slices, onions into half rings, and pumpkin pulp into straws. Combine the prepared ingredients and lightly fry in vegetable oil, pour the wine (if you decide to cook with it) and simmer until all the liquid has evaporated. Then add chopped parsley to the total mass, pour in the cream, salt, pepper and mix. Put the resulting mass into a pumpkin, cover with a chopped top and bake for 2 hours in an oven preheated to 170 ° C.

Pumpkin pilaf

Ingredients:

• 2-3 small pumpkins,
• 200-250 g of pork,
• 1 carrot
• 1 onion,
• 1 red bell pepper
• 1 stack rice
• 1-2 cloves of garlic,
• 1 pinch of turmeric
• salt, black pepper - to taste.

Cooking:
  Boil the rice until half cooked, drop it in a colander and let the excess water drain. Cut the pork into small pieces and fry in a pan with vegetable oil or fat. Then transfer the fried meat to a bowl of rice, and in a pan where the pork was fried, fry the onion diced until golden. Add the carrots grated on a coarse grater to the onion and cook a little more together. Put the fried vegetables to the pork with rice, add chopped sweet pepper there, mix well, season with turmeric, salt, pepper and to top put the whole peeled garlic cloves. At the washed and slightly dried pumpkin, cut off the top, remove the seeds and pulp and stuff it with pilaf, slightly tamping it. Wrap the pumpkin in foil and send it to the oven, heated to 200º C for 1-1.5 hours, then remove the foil and hold the pumpkin in the oven for another 20 minutes, increasing the temperature to 220º C. Serve the finished dish directly to the table in the pumpkin.

The classics of the genre - millet porridge and pumpkin - are especially good in this form.

Millet porridge with raisins in a pumpkin

Ingredients:

• medium sized pumpkin
• 1 stack milk
• 1 stack millet
• 100 g of raisins
• butter, salt, sugar - to taste.

Cooking:
  Pour the washed millet with water and cook until half cooked. So that millet does not bitter, it can be pre-scalded several times with boiling water. By the way, that’s how cereals will cook faster. Wash the pumpkin thoroughly, cut off the top, remove the seeds and pulp, leaving the walls no more than 2 cm thick. Cut the pumpkin pulp into cubes and mix with cooked millet, add washed raisins (seedless) to the resulting mass, salt and sugar to taste. Transfer the mass to a pumpkin, fill with milk, and put a piece of butter on top. Cover the pumpkin with the top, place it on a baking sheet and place in the oven preheated to 200º C, where bake until the pumpkin is ready.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Many legends and myths are associated with a pumpkin. In Laos, there is a tradition that a magic bird warned the family about the impending Flood. People hid in a large pumpkin, and thanks to this they were saved. When the water left, the seeds were planted in the ground, and from the fruits, instead of seeds, people grew.

Recently, pumpkin dishes have begun to cook less. And in vain, this is a pantry of useful substances for the normal functioning of the body. The positive effect of the miracle vegetable:

• Improves a metabolism.
• Removes toxins and toxins.
• Improves the work of the cardiovascular system.
• Expels excess water.
• Improves the functioning of the nervous system.
• It works as a prophylactic against the formation of cancer cells.
• Improves visual acuity.
• Normalizes pressure.
• Prevents urolithiasis.
• Improves skin condition.

Pumpkin cooked in the oven is considered a dietary product - low-calorie, but satisfying.

Baking preparation

Baking is the best way to get delicious diet foods and preserve nutrients.

Which vegetable is better to choose?

There are a large number of pumpkin varieties. When choosing, you must adhere to these rules:

• A round or oval shaped fruit is best suited. The optimal weight is 3-5 kg.
• The tail should be dry, preferably whole.
• Cut pumpkin is not worth buying.
• The color of the pulp should be bright yellow, orange. Then the content of vitamin A will be maximum.
• The peel is intact, dense and smooth.
• To determine the ripeness, you need to press on the skin with a fingernail, if not sold, the vegetable has finished.

Varieties suitable for food:

• Nutmeg.
• Hard bark (regular, spaghetti pumpkin).
• Large-fruited.

How to bake pumpkin in the oven in slices

To make the dishes tasty and healthy, you must follow some baking rules:

• Peel the peel before baking. It easily separates afterwards, and saturates the dish with aroma.
• The time it takes to prepare can be determined by the thickness of the slices. If 2 cm, bake for 60 minutes. Thinner - faster, thicker - longer.
• You can check the readiness by piercing with a fork, if soft, then ready.
• During baking, a little water should be added.
• The optimum temperature is 200 ° C.

How to bake spaghetti pumpkin

An amazing kind of pumpkin is spaghetti. After cooking, it breaks down into fibers similar to pasta. Great for preparing many dishes. To bake it, you need:

1. Preheat oven to 180-200 ° C.
2. To prevent the vegetable from bursting during cooking, pierce it several times.
3. Pour some water into the pan.
4. Bake for 40-60 minutes.
5. Remove from the oven, cool slightly.
6. Cut, remove seeds.
7. Separate the fibers from the peel.
8. Put in the dishes.
9. Before serving, add oil, salt, pepper.

Great for this variety of mozzarella and basil.

Pumpkin Slices with Sugar

Pumpkin has an amazing ability: its taste depends on what ingredients to cook it with. It can be salty, spicy or sweet.

• raisins,
• sugar,
• pears
• fruit pilaf
• apples
• berries
• dried fruits.

Ingredients:

• 1 kg of pumpkin;
• 60 g of sugar;
• some salt;
• 50 ml of vegetable or butter.

Cooking Technology:

1. Prepare the oven by heating to 200 ° C.
2. Peel the pumpkin, cut into slices.
3. Mix sugar and salt, sprinkle the vegetable on top. With this combination, salt will enhance the sweetness of sugar.
4. Sprinkle oil on top.
5. Add ¼ cup of water to the oven. To avoid burning from above, it is necessary to cover the container with food foil.
6. The baking time is approximately 40-60 minutes.

Such a recipe is considered dietary. If you need a sweeter option, you need to increase the amount of sugar.

Video recipe

Honey and Apple Recipe

Recipe number 1

Ingredients:

• 0.4 kg of pumpkin;
• 0.5 kg of apples;
• 1 teaspoon of cinnamon;
• 40 g of walnuts;
• 2 tablespoons of honey.

Cooking:

1. Peel the apples, sour or sweet-sour, remove the core, cut into 2x2 pieces.
2. Cut the pumpkin without the skin into slices similar to apples or a little thinner.
3. In the prepared form with foil, spread the fruit, add 2 tablespoons of water.
4. In a preheated oven up to 200 ° C place the pan for 20 minutes.
5. Remove form, sprinkle cinnamon on top.
6. Lay a layer of apples.
7. Bake another 20-25 minutes.
8. Allow to cool slightly, put in portioned plates, pour over honey, sprinkle with nuts. The dish is ready to eat.

Other recipes are possible in this:

• with apples and raisins;
• with honey;
• with apples and quince;
• with apples and walnuts.

Recipe number 2

Ingredients:

• 0.5 kg of pumpkin;
• 0.2 kg of apples;
• 0.5 cups of water;
• 0.2 kg of honey.

Cooking:

1. Peel the apples and cut into slices.
2. Peel the vegetable, cut like apples, but a little thinner.
3. Lay on a baking sheet, pour honey and water.
4. Place in a preheated oven and bake at 180 ° C for about 2 hours.
5. When serving, you can sprinkle icing sugar on the table.

Pumpkin with meat for the second

Baked pumpkin in the oven without sugar is suitable as a side dish for meat or fish, which can be consumed both hot and chilled.

Ingredients:

• 1.5 kg of pumpkin;
• 40 ml of vegetable oil;
• 2 cloves of garlic;
• salt;
• a mixture of peppers;
• take greens to taste.

Cooking:

1. Peel the fruit, cut into small cubes.
2. Combine chopped garlic, salt, spices.
3. Stir with slices of pumpkin.
4. Put in the prepared form, add a little water.
5. Place in a preheated oven to 180-200 ° C for 30-40 minutes.

Bake a delicious pumpkin whole

Classic recipe

To bake whole, you need to pick up a small fruit so that it is cooked evenly. Washed vegetable is pierced, placed in a mold and in the oven. It will be baked for about an hour.

With apples and raisins

There are many baking options with apples in general. But you should remember the rules that apply to all recipes:

• Vegetables cook slower than fruits, so it is better to choose apples of hard varieties.
• We need a ripe fruit of sweet varieties with orange pulp.
• The degree of readiness is determined by piercing with a knife or fork. If the fruit is soft, the dish is ready, everything was baked inside.
• Lemon juice is suitable for pumpkin and apple compositions.

Ingredients:

• 1.5 kg of pumpkin;
• 0.5 kg of apples;
• 100 g of raisins;
• 30 g butter;
• 80 g sour cream;
• 50 g of walnuts;
• 2-3 g of cinnamon;
• sugar to taste.

Cooking:

1. At the pumpkin, cut off the top, remove the seeds, pulp.
2. Remove the core from apples and cut into cubes.
3. Fry the apples in a pan in butter. Moisture should evaporate slightly.
4. Rinse and dry raisins.
5. Chop the nuts.
6. Mix raisins, nuts, cinnamon, fill the vegetable with filling.
7. Mix sour cream with sugar and pour into the fruit.
8. The filled pumpkin is closed with a pumpkin cap, placed in the oven.
9. It will take about 1 hour to cook at a temperature of 200 ° C. If the peel is firm, hold in the oven for another 20-30 minutes.

For the effect, it is better to put the whole dish on the table, cutting it in place.

Stuffed pumpkin

Pumpkin can be stuffed using different fillings:

• Rice with apples, dried apricots, raisins, cherry plum.
• Meat with onions.
• Cheese with cream and herbs.
• Meat, potatoes, mushrooms.
• Rice with meat, chicken, lamb.
• Cereals: rice, millet.
• Dried fruits.
• Nuts.
• Buckwheat with pork.

Bright, as it has absorbed the hot summer sun and the golden colors of autumn, a symbol of health, prosperity and goodness, the beautiful Senora Pumpkin, or as it is also called “orange watermelon”, is a useful autumnal vegetable that pleases the eye on already empty beds. In Russia, they loved pumpkin, and the hostesses knew a lot of recipes for its preparation. In our time, pumpkin is rarely served to the table, and many even completely exclude it from their diet, motivating the refusal to the tastelessness of this vegetable. This is completely in vain! Be sure to try cooking the pumpkin in the oven. The result will exceed all your expectations. Why in the oven? Firstly, as you know, any dishes cooked in the oven fill the house with an incredible aroma and create an aura of home warmth and coziness. And secondly, a pumpkin in the oven is the best way to cook it.

It is not difficult to cook a pumpkin in the oven, you just need to prepare all the necessary ingredients, put them in a mold, and the oven will do the rest. Pumpkins in the oven can be cooked in hundreds of different ways. Among them are recipes for baked, fried, stewed and even boiled pumpkin. The most valuable quality of a pumpkin is its compatibility with many products. It gives softness and juiciness to meat and poultry dishes, cereal dishes with pumpkin amaze with their aroma and sweetness, and dairy dishes with pumpkin are delicious warmth and tenderness.

In order to cook in the oven a truly tasty, juicy and aromatic dish of pumpkin, of course, you need knowledge of some culinary tricks. For example, how to choose a pumpkin for a conceived dish. Bright, orange pumpkins with small fruits, with juicy sweet pulp, are perfect for sweet dishes. But for savory ones, it is best to choose a large orange or bluish-green pumpkin, the pulp in them has a not too pronounced sweetness, but it is full of fragrant juice. When choosing a pumpkin, be sure to pay attention to the peel, it should be dense, without spots and damage.

Pumpkin goes well with a variety of spices and seasonings. Sweet pumpkin dishes are perfect for cinnamon and ginger, allspice and cloves, cardamom and lemon zest. If you are going to send a pumpkin dish with meat or poultry to the oven, then your helpers will be sage and mint, caraway seeds, coriander and black pepper. A small amount of herbs and vegetables will give your pumpkin dishes a more piquant flavor. In most cases, they prefer to stuff the pumpkin, and then bake in the oven with the filling. The result is simply a delicious dish: the filling in a pumpkin “pot”, covered with a “lid” on top, is incredibly tasty, and the flesh, which has absorbed all the flavors of the filling, is spicy and tender. In a word, pumpkin in the oven is the whole splendor of truly delicious and fragrant dishes. Our recipes will help you make sure of this.

Pumpkin in the oven stuffed meat and vegetable stew

Ingredients:
  1 medium sized pumpkin
  2 sweet peppers
  400 g of potatoes
  400 g of tomatoes
  500 g chicken
  2 onions,
  5 cloves of garlic,
  200 g of white pickled beans
  1 can of canned corn
  200 g dried apricots,
  1 bunch of greenery
  1 tbsp ground coriander
  3 tbsp vegetable oil
  butter, salt, spices - to taste.

Cooking:
Cut the top off the pumpkin, remove the seeds and grease it inside with butter. Place a pumpkin with a lid on a baking sheet, greased with vegetable oil, and put in the oven for 1 hour. Cut the potatoes into large pieces, peppers and onions - in half rings, chop the garlic. Scald the tomatoes and peel them. Chop greens finely. For 40 seconds, over high heat in a dry pan, fry the coriander and remove it from the pan. Then fry the onions in the same pan, then add the chicken fillet cut into small pieces and simmer until half cooked. Add potatoes, peppers, tomatoes, beans, dried apricots to onions and chicken, pour 1.5 liters of water, bring the vegetables to a boil, add garlic, cooled coriander and simmer for another 20 minutes. Add the corn 5 minutes before cooking. Add greens to the dish removed from the fire, put the resulting stew in a pumpkin, cover with a lid and place in the oven preheated to 180 ° C for 30 minutes.

Pumpkin in the oven with a rustic beef filling

Ingredients:
  1 small pumpkin
  1.5 kg of beef tenderloin,
  2 onions,
  1 bunch of greenery
  2 tbsp vegetable oil
  salt, ground black pepper.

Cooking:
  Wash the pumpkin, cut off the top, remove the seeds and a little pulp. Fry in vegetable oil until a golden crust is formed, cut into small slices of beef and onions in half rings, salt, pepper and add finely chopped greens. Put the prepared ingredients in a pumpkin, cover and bake in the oven for 1 hour at a temperature of 180-200 ° C.

Pumpkin in the oven stuffed with buckwheat and pork

Ingredients:

2 stack buckwheat
  300 g of pork
  1 onion,
  1 carrot
  2 cloves of garlic,
  ½ stack. water or broth,
  5 tbsp vegetable oil
  salt pepper.

Cooking:
  Cut off the top of the pumpkin, remove the seeds and part of the pulp so that the walls are no more than 3 cm thick. Grate the pumpkin from the inside with salt, garlic, pepper and soak in vegetable oil. Then pour buckwheat into the pumpkin “pot”, and on top lay a layer of chopped and lightly fried pork. On top of pork - fried onions and carrots. Leave free space on top to the edges of the pumpkin (about 5 cm). Pour water, close the pumpkin "pot" with your own lid and place on a baking sheet with sides. Bake pumpkin with buckwheat filling for 1.5-2 hours in the oven at a temperature of 180 ° C.

Pumpkin in the oven stuffed with mushrooms and bacon

Ingredients:
  4 small pumpkins
  400 g of mushrooms (you can take mushrooms or oyster mushrooms),
  250 g of fat
  1 onion,
  1 bunch of different greens,
  125 g butter,
  1 tbsp any syrup
  50 g sugar
ground nutmeg, salt, cloves and cinnamon to taste.

Cooking:
  Cut off the lids from the pumpkins, remove the seeds. Finely chop the mushrooms and fry in half the butter. Melt the remaining half of the oil, add nutmeg, cinnamon, cloves, sugar, salt and cool in it. Then mix the resulting mass with syrup and coat it with the walls inside the pumpkins. Put mushrooms in them, and on top - pieces of bacon. Set the pumpkins on a baking sheet with high sides, spread the onion quarters and herbs around, pour 3 cm of hot water and bake in the oven for 40 minutes, heated to 200 ° C. You can cook this dish in one large pumpkin, and as the filling, use potatoes and bacon or potatoes and mushrooms.

Pumpkin Baked Chicken

Ingredients:
  1 medium pumpkin
  1 chicken
  ½ stack. rice
  1 leek,
  200 g dried apricots,
  100 g butter,
  vegetable oil, salt.

Cooking:
  Cut the top off the pumpkin, remove the seeds and part of the pulp, leaving a layer no more than 1.5 cm at the edges. Boil the washed rice in salted water for 5 minutes, then drain the water and rinse the rice. Cut the white part of the leek into rings and fry in vegetable oil. Cut dried apricots into thin strips. Add onions and dried apricots to rice and mix thoroughly. Wash the chicken, dry it with paper towels and divide into portions. Melt half the butter in a pan and fry the chicken pieces on it until a brown crust appears. Put the rice mixed with onions and dried apricots in a pumpkin, then the chicken and pour the remaining oil in the pan after frying. Close the pumpkin with the cut-off lid and fasten it with toothpicks. Preheat the oven to 180 ° C, melt the remaining oil, grease the pumpkin on the outside with it and put in the oven for 1.5-2 hours.

Baked pumpkin with feta cheese and tomatoes

Ingredients:
  1 small pumpkin
  100 g of feta cheese,
  3 tomatoes
  vegetable oil,
  pork fat
  salt.

Cooking:
  Cut the pumpkin into 4 parts, remove the seeds and boil a little in salted water. Then peel it and cut into slices. Put the slices on a baking sheet greased with vegetable oil, sprinkle them with grated cheese, put a row of sliced \u200b\u200btomatoes on top. Pour all the fat and bake in a preheated oven to 180 ° C until tender.

Baked pumpkin in the oven under the almond crust

Ingredients:
  1 small pumpkin
  1 stack peeled raw almonds,
  1 stack canned tomatoes
  3 cloves of garlic,
  3 tbsp sour cream
  2 tbsp olive oil,
  salt, black pepper - to taste.

Cooking:
Peel the pumpkin and the seeds, cut in half and wrap each half in foil. Place on a baking sheet and bake in an oven preheated to 200 ° C for 1 hour. Then remove the pumpkin from the foil, cool and cut into thin slices. Place almonds, olive oil, 2 cloves of garlic in a blender bowl and chop everything until large crumbs are formed. Then, using the same blender, chop canned tomatoes with 1 clove of garlic and sour cream. In a greased baking dish, put half of the sliced \u200b\u200bpumpkin slices and grease them with tomato paste, salt, pepper, put the remaining slices of pumpkin on top and sprinkle everything with almond crumbs. Bake in a preheated oven at 180 ° C for 20 minutes.

Sliced \u200b\u200bPumpkin with Cream Sauce

Ingredients:
  800 g pumpkin
  200 g ham
  400 ml of milk
  100 g whipped cream
  100 g of cheese
  1 bunch of green onions,
  2 tbsp flour
  2 tbsp butter
  salt, pepper, ground nutmeg - to taste.

Cooking:
  Cut the pumpkin into slices, remove the seeds. Cut the green onion into rings. Fry flour in butter, add cream, milk and bring to a boil. Season with salt, nutmeg, pepper and add green onions. Wrap the slices of pumpkin in bacon and place in a baking dish, pre-oiled. Pour the slices with creamy sauce, sprinkle with grated cheese on top and bake for 40 minutes in an oven preheated to 180 ° C.

Pumpkin and Potato Gratin

Ingredients:

750 g of potatoes
  3 tomatoes
  150 g of cheese
  250 g sour cream or cream,
  vegetable broth
  garlic, basil, salt, pepper - to taste.

Cooking:
  Boil the potatoes until cooked. Dice the peeled pumpkin and boil it in the vegetable broth. Cut the cooled potatoes into slices and put in a prepared baking dish. Place the sliced \u200b\u200btomatoes on top of the potatoes and place the basil leaves between them. Lay the pumpkin on top of the vegetables, pour the cream, seasoned with garlic, salt and pepper. Sprinkle the dish with grated cheese and bake in an oven preheated to 180 ° C for 20 minutes until golden brown.

Pumpkin peppers in the oven

Ingredients:
  500 g of pumpkin pulp,
  ½ stack. boiled rice
  6 eggs
  2 tbsp butter
  salt, sugar, cinnamon.

Cooking:
  Cut the flesh of the pumpkin into small pieces and cook in water for 20 minutes. Then mix with grated butter, sugar, rice, raw yolks, whipped proteins, salt, put in a mold pre-oiled, and bake in the oven for 15-20 minutes, preheated to 180 ° C. Sprinkle the finished dish with sugar and cinnamon.

Ingredients:
  1 kg of pumpkin
  100 honey
  100 g nuts
Provencal herbs to taste.

Cooking:
  Cut the pumpkin into slices together with the peel, put on a baking sheet and bake in the oven at a temperature of 200 ° C until soft. Without removing the wedges from the baking sheet, grease them on one side with honey and Provencal herbs and place in the oven for another 5 minutes until golden. Take out the ready-made pumpkin wedges, grease again with honey and sprinkle with nuts.

Pumpkin in the oven with nut filling

Ingredients:
  1 pumpkin weighing 1-1.5 kg,
  2 onions,
  2 stack dried dogwood,
  1 stack chopped walnuts,
  80 g butter,
  1 tsp cinnamon.

Cooking:
  Cut the top off the pumpkin, remove the seeds, carefully remove the flesh with a tablespoon, leaving thin walls. Finely chop the pumpkin pulp, mix with nuts and cornel, add chopped butter (put a little butter), onion and cinnamon. Stuff the pumpkin with this filling, place it on a baking sheet, oiled, sprinkle with the remaining melted butter and bake in the oven for 1 hour, preheated to 180 ° C.

Ingredients:

2 peaches
  2 tbsp honey
  100 g of rum,
  1 tbsp butter
  2 tbsp Sahara,
  a little chopped rosemary.

Cooking:
  Cut the pulp of pumpkin and peaches into small slices 1 cm thick. Pour them with rum and let it brew for 30 minutes. Put butter and sugar in a preheated pan. When it starts to turn yellow, add pumpkin and peaches. Then put the slices in ceramic pots, pour honey mixed with rosemary, and put in the oven for 30 minutes. Before serving, the dessert should be slightly cooled and garnished with whipped cream.

Pumpkin in the oven is not only a variety of delicious and healthy dishes, but also a special sunny mood that you can give to your household!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pumpkin or "Orange Watermelon" - a vegetable that causes an ambiguous reaction. They either love and eat pumpkin with pleasure in all forms, or they hate it at all. There is also a third category of citizens who understand that pumpkin is terribly useful (which, in general, is true!), And eat it solely because of its usefulness. Here for pumpkin haters and those who are honestly trying to love her, we picked up a few different recipes for baked pumpkin, from salads to delicious desserts. Baked pumpkin is the best option for making pumpkin.

Greek style baked pumpkin salad

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

Cooking:
Cut the pumpkin into cubes, lay in one layer on a baking sheet, drizzle with olive oil and sprinkle with black pepper. Bake in the oven, heated to 180 ° C, for 30 minutes. Cut olives into slices, cheese into cubes, combine all the ingredients and season with balsamic vinegar and salt.

Baked Pumpkin with Egg

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

Cooking:
  Dice the pumpkin, diced in butter, sprinkled with salt. Blast the eggs with a fork, pour the pumpkin and place in a hot oven. Bake until eggs are cooked. As a healthier option for the preparation of this dish, we can recommend not to fry the pumpkin, but let it in milk. When serving, pour sour cream.

Cut the pumpkin into slices, place on a baking sheet, grease 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 Spicy Pumpkin

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

Cooking:
  Cut the pumpkin into large pieces and bake in the oven, heated to 200 ° C, for 30-35 minutes. Soak the raisins in warm water. Squeeze 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 pumpkin with the mixture and put in the oven for another 30 minutes.

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

Cooking:
  Cut the lid off the pumpkin and remove the seeds with a spoon. Grate the cheese on a coarse grater and fill it with pumpkin. Pour in cream so that about 3-5 cm remain to the top, otherwise when baking, the contents of the pumpkin will pour onto a baking sheet. Salt, pepper, put a piece of butter and cover with a cut off lid. Put the pumpkin in the oven, heated to 180 ° C, for an hour or a little more. Serve by scooping up the flesh of a pumpkin with cream sauce in deep plates.

Baked pumpkin with millet porridge.   Take a small pumpkin weighing no more than 2 kg. Cut off the lid and scrape the flesh. Cook the millet porridge. In a pumpkin, put butter, sugar, then millet, put butter and sugar on top and cover with a lid. Use a knitting needle to 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 cooked (in the microwave, enough 20 minutes). Mix the porridge with the pumpkin pulp with a spoon 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 black pepper,
  salt.

Cooking:
  Cut the peeled pumpkin into large pieces, chop the greens. Squeeze juice from half a lemon, mix with olive oil, add salt, pepper, coriander, chopped parsley and garlic, passed through a press. With the resulting marinade, grate the pieces of pumpkin. Fill a deep pan with foil and put a pumpkin on it. Cover the pumpkin with foil, forming a pocket, wrap the foil well and place in the oven, heated to 200ºС, for 30 minutes. Then open the foil pocket and let stand in the oven for another 15-20 minutes until browning.

Mexican baked pumpkin with pork

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

Cooking:
  Chop the onions, cut the leek into half rings. Cut the cucumbers into slices, chop the chili pepper by removing the seeds. Cut the meat into thin strips. In a preheated frying pan with oil, fry the onions, leeks and chilli for 5 minutes, then lay out the meat and cook, stirring, for about 5-6 minutes. Add beans and corn along with the liquid, stew for 3 minutes, then add cucumbers and 1-2 tbsp. cucumber pickle, mix and let simmer under the lid over low heat. In a separate saucepan, mix the tomato paste and beer, bring to a boil and pour into the pan with meat. Stir and simmer for 15 minutes under a lid. Salt. Cut the lid off the pumpkin, remove the seeds and transfer the meat with vegetables and sauce into it. Place the pumpkin on a baking sheet, cover and place in the oven, preheated to 180 ° C, for 45-50 minutes.

Ingredients:
  1 medium pumpkin
  500 g of potatoes
  500 g of tomatoes
  250 g of 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.

Cooking:
Cut the lid off the pumpkin, remove the seeds and fibers. With butter, grease the entire inside of the pumpkin and the cut, place the pumpkins on a baking sheet and bake in the oven, heated to 180 ° C, for about 1 hour. Cut the onions into rings, potatoes into large pieces, chop the garlic with a knife, cut the pepper into half rings. Scald tomatoes, peel and cut into cubes. Cut the ears of corn into 5-7 parts. Disassemble the cilantro on the leaves. In a dry hot frying pan, fry the seeds of cumin and coriander for 30 seconds and pour into a plate, cool and grind in a mortar into powder. Heat vegetable oil in the same pan, fry onion, garlic and pepper for 5 minutes. Add potatoes, tomatoes, lentils and dried apricots, pour 1.5 liters of water and bring to a boil. Add spices, mix, reduce heat and cook for 25 minutes. Salt, pepper, put the corn, stew for 5 minutes and remove from heat. Put cilantro, put the stew in a pumpkin, cover with a lid and put in a hot oven for another 5-10 minutes. Serve with the pulp of a pumpkin.

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

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

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

Cooking:
  Cut the lid off the pumpkin and remove the seeds. Soak the rice for 30 minutes in water. Cut the meat into strips and fry in butter. Grate the carrots on a grater for Korean carrots and sauté in oil in a separate frying pan. Combine meat and carrots, add julienne pepper and slices of pineapple, salt, pepper, add a little water and stew until half cooked. Squeeze with rice. Transfer the filling into a pumpkin, put in a cold oven and turn on the heating to 200 ° C. After 2 hours, check the readiness with a knitting needle - it should freely pierce the pulp of the pumpkin.

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

Cooking:
  Cut the meat into slices, fry until golden brown in butter and put in a baking dish. Dice the onion and passer until golden brown, then put it on the meat. Peel the apples, cut into cubes and lay on top of the onion. Dice the peeled pumpkin, breaded in flour and salt and fry in butter until golden brown. Put the pumpkin in a mold, brush with sour cream and sprinkle with grated cheese. Place in an oven preheated to 200 ° C for 15-20 minutes.

Pumpkin baked with cottage cheese

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

Cooking:
  Cut the peeled pumpkin into slices and simmer in milk until tender. Mash with a fork, add cottage cheese, lay eggs, salt and mix. Put in a greased frying pan, smooth, grease with an egg and bake until cooked in a hot oven.

These are such different recipes. And what kind of pumpkin desserts are obtained in the oven!

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

Cooking:
  Cut the peeled pumpkin into cubes, put in a mold and fill with sour cream. Put on fire and heat until all moisture has evaporated. Then lay thin slices of apples on top of the pumpkin, sprinkle with cinnamon, sprinkle with raisins on top and cover with whipped protein foam with sugar, sprinkle with nuts and put in the oven.

"Candies" made from pumpkins.   Cut the pumpkin with the skin into 3 × 3 cm slices. Soak the baking sheet with water, lay the pumpkin with the skin down and pour sugar on each. Put the baking sheet in a hot oven and watch - as soon as the sugar melts, pour more. Repeat this several times until slices of pumpkin become transparent. Cool.

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

Cooking:
  Grease a baking sheet with sides or a baking dish and sprinkle with breadcrumbs. Peel apples and seeds, cut into slices, peeled pumpkin and cut into slices, bananas into slices. Place on a baking sheet (mold), sprinkle with cinnamon and sugar and place in the oven, heated to 130ºС, for 20-25 minutes. When serving, pour sour cream.

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

Cooking:
Squash the pumpkin, peeled and chopped into cubes, in butter. Place the pumpkin and apples, sliced \u200b\u200bin slices, layers in pots, pouring sugar to taste, pour hot cream and put in a hot oven. At the end of cooking, sprinkle semolina with a thin stream, mix and leave for another 5 minutes.

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

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

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

Cooking:
  Cut the lid off the pumpkin, remove the seeds and make frequent cuts on the pulp inside. Pour boiling water over the pumpkin and let the water cool 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 mix. Divide the rice into three parts. Lay one part of the rice on the bottom of the pumpkin, then put half the fruit, another part of the rice, again the fruit and lay the remaining rice on top. Melt the butter and pour the mixture of rice and fruits in the pumpkin. Add hot water to cover the top layer of rice. Put the baked dish in an oven preheated to 180 ° C for 1 hour 30 minutes.

Be sure to check out our vegetable recipes. And check out what to cook with pumpkin. Bon Appetit!

Larisa Shuftaykina

Pumpkin   - a fruit that deserves special respect. She is a source of nutrients and a healer of many diseases. One of the advantages of pumpkin is its long shelf life. That is why it is part of a set of strategic products with which you can easily survive not only the long Russian winter, but also the early spring. The most gentle way to cook pumpkin, preserving its useful properties, is baking in the oven and here you will learn how to choose and how to bake a pumpkin. You will also find caramel ginger syrup recipe, with which baked pumpkin will shine with new colors and make you forget about the most delicious desserts.

How to choose a pumpkin

The perfect pumpkin is a vegetable round or oval medium-sized, weighing 3-5 kg. Pumpkins of especially large size, although they look impressive, often turn out to be excessively dry or, conversely, watery, and their taste is bitter. The color of the pulp of the pumpkin should be rich yellow or even orange. Remember that the color of pumpkin pulp depends on the amount of vitamin A in it - the more vitamin, the more saturated the color. The peel should be dense, but not "wooden". Well, if the pumpkin has a tail and it is dry. If the absence of a tail is the only drawback, then such a pumpkin can be prepared, but it will not be stored for a long time. Sometimes pumpkin is sold cut into pieces. When buying such a pumpkin, be careful, because unscrupulous sellers, in this form, can offer you rotten and cut pumpkin.

A whole pumpkin without damage can be stored at room temperature until spring. Cut pumpkin should be used within a week. If you do not plan to cook a pumpkin for this period, it is better to immediately peel and peel it, cut it into pieces, put it in a bag and freeze it. You can also freeze the flesh of baked pumpkin, and then use it for baking

Step-by-step photo recipe for cooking:

Wash the pumpkin and wipe dry. Cut in half and delete soft webbed seeds. This is convenient to do with a spoon. Peeling is not necessary.   The pumpkin peel is very stiff and it is rather difficult to separate from the raw pumpkin - we take care of our forces and easily peel the peel after baking. In addition, pumpkin baked with peel has a more intense aroma.

If the pumpkin is small, you can bake it in half. A large pumpkin is best cut into pieces. Lay the pumpkin on the baking sheet with the skin down, it is better to cover the baking sheet with foil or baking paper. If you do not plan to cook caramel-ginger syrup, then grease the pumpkin with vegetable or melted butter and sprinkle with sugar (you can pour honey).

If you plan to cook a pumpkin with caramel-ginger syrup, then grease it with butter and sprinkle it with sugar.

Bake pumpkin in a preheated oven t 200ºС 1-1.5 hours. The baking time depends on the weight of the pumpkin, and on the variety, and even on the soil on which it grew. Therefore, after about an hour, begin to check the pumpkin for softness with a fork or knife - pierce and, if the pumpkin is soft, it is ready.

The pulp of baked pumpkin can be easily separated with a spoon or cut the peel and cut the pumpkin into small cubes.

If you baked pumpkin with sugar, then after baking it is ready to eat. To the pumpkin baked without any additives, I recommend cooking caramel ginger syrup.

Caramel Ginger Syrup

You will need:

• sugar 100 gr + 1 tbsp water
• honey 3 tbsp
• lemon juice 3 tbsp
• zest of 1 lemon
• grated ginger 50-70 gr

This amount of syrup is designed for 500-600 grams of baked pumpkin.

If you are familiar with the list of products for caramel-ginger syrup, then this means that you already baked , in the recipe of which this syrup is added to the dough. The simple but vibrant ingredients included in it - honey, lemon and ginger, fade slightly against the backdrop of lush baking, giving it its best qualities. Backing vocal is not bad, but I think that the unusual sweet and aromatic syrup deserves more, so a pumpkin recipe appeared in my home kitchen. And although the pumpkin loves to dominate, here it humbly goes by the wayside, allowing all the ingredients of the syrup to brightly and harmoniously express themselves in their entirety.
I recommend using fresh ginger root, since dry ginger loses part of its useful properties, does not have a characteristic sharp-spicy taste and aroma, the very stinginess that makes the taste of caramel-ginger syrup unforgettable.

Remove the zest from the lemon - rub the thin yellow part of the peel on a grater. Squeeze the juice (3 tablespoons).

Peel the ginger and grate on a fine grater   - 50 grams of ginger is a piece about 3-5 cm long. Ginger improves metabolism, promotes good digestion, so you can put more, focus on your taste. Fresh root is perfectly stored at room temperature, you can cut off the right amount as needed, the slice dries and the ginger does not deteriorate.

Melt sugar (100 g) with one tablespoon of water in a pan or small saucepan with a thick bottom. Stir. Sugar should completely melt and darken, turn into caramel. Add honey (3 tbsp), zest, grated ginger and lemon juice. Mix well and warm for a couple of minutes.

Pour slices of pumpkin with hot syrup, mix. Baked pumpkin with caramel-ginger syrup is a self-sufficient dish that can be easily replaced with any meal, it is also a wonderful lean dessert or accompaniment to tea.

No one will forbid us to add nuts to such a pumpkin. In the post, this is especially true.

Pumpkin with caramel-ginger syrup is perfectly stored in the refrigerator for several days. It can be added to porridge or used for baking. Try baking pumpkin with caramel and ginger syrup.

Pumpkin is an amazing fruit that retains its beneficial properties even after prolonged storage. It would not be wise not to include it in your diet, especially in winter and early spring. I hope that caramel-ginger syrup make those who are indifferent to love the pumpkin.

Honey 3 tbsp

Wash the pumpkin and wipe dry. Cut in half and remove the seeds with soft membranes.
  Cut the pumpkin into pieces. Peeling is not necessary. Lay the pumpkin on a baking sheet with the skin down and bake in a preheated oven t 180ºС for 1.5-2 hours.
  Peel the cooled pumpkin and cut into small cubes. Pour in caramel-ginger syrup and mix.

Caramel Ginger Syrup

In a pan or small saucepan with a thick bottom, melt the sugar with one tablespoon of water. Stir. Sugar should completely melt and darken, turn into caramel. Add honey, zest, grated ginger and lemon juice. Mix well and warm for a couple of minutes.

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