Stuffed pumpkin is a delightful, hearty, and warming dish that combines tender pumpkin with a savory minced meat filling, seasoned with herbs and spices. This recipe transforms a simple pumpkin into a beautiful, edible serving dish filled with a flavorful mixture of meat, vegetables, and herbs. The combination of textures and flavors makes it a perfect choice for cozy family dinners or festive gatherings. Complemented by a creamy garlic sauce, this dish is not just delicious but also visually stunning, adding a touch of elegance to any meal.
Whether you’re a pumpkin lover or looking for a creative way to use seasonal produce, this recipe is sure to impress your taste buds and guests alike. Let’s dive into the details!
Full Recipe:
Ingredients
For the Stuffed Pumpkin:
- Pumpkin: 1 medium-sized
- Onion: 1, finely chopped
- Carrot: 1, grated
- Minced meat: 500 g (17 oz) (beef, pork, or a mix)
- Salt: To taste
- Black pepper: To taste
- Paprika: 1 teaspoon
- Rosemary: 1/2 teaspoon, finely chopped
- Garlic: 3 cloves, minced
- Parsley: A handful, finely chopped
- Cheese: 100 g (about 1 cup), grated (cheddar, mozzarella, or your favorite)
- Chicken egg: 1, beaten
- Breadcrumbs: 2 tablespoons
- Olive oil: 2 tablespoons
For the Creamy Garlic Sauce:
- Yogurt or sour cream: 4 tablespoons
- Cucumber: 1, finely grated
- Garlic: 2 cloves, minced
- Dill: 1 tablespoon, finely chopped
- Salt and pepper: To taste
Step-by-Step Instructions
Step 1: Prepare the Pumpkin
- Preheat Your Oven:
- Preheat the oven to 180°C (350°F).
- Clean and Hollow Out the Pumpkin:
- Cut off the top of the pumpkin and set it aside. Scoop out the seeds and fibrous pulp, leaving enough flesh to hold the stuffing.
- Brush the inside with a little olive oil, and sprinkle with salt, black pepper, and paprika for added flavor. Set the pumpkin on a baking tray.
Step 2: Prepare the Minced Meat Filling
- Sauté the Vegetables:
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and cook until translucent.
- Add the grated carrot and cook for another 3-4 minutes, stirring occasionally.
- Cook the Minced Meat:
- Add the minced meat to the pan and cook until browned. Break it up into small pieces as it cooks.
- Season with salt, black pepper, paprika, and rosemary. Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine the Filling:
- Transfer the cooked meat mixture to a bowl. Add the grated cheese, chopped parsley, beaten egg, and breadcrumbs. Mix well until all the ingredients are combined.
Step 3: Stuff and Bake the Pumpkin
- Fill the Pumpkin:
- Carefully spoon the prepared meat filling into the hollowed-out pumpkin, pressing it down gently to fit as much filling as possible.
- Bake the Stuffed Pumpkin:
- Place the filled pumpkin in the preheated oven and bake for 45-60 minutes, or until the pumpkin is tender when pierced with a fork and the filling is cooked through.
- If the top starts to brown too quickly, cover it with foil.
- Add the Cheese Topping:
- About 10 minutes before the pumpkin is done, sprinkle more grated cheese on top and let it melt and turn golden.
Step 4: Prepare the Creamy Garlic Sauce
- Make the Sauce:
- In a bowl, combine yogurt or sour cream, grated cucumber, minced garlic, dill, salt, and pepper. Mix until smooth.
- Chill in the refrigerator until ready to serve.
Step 5: Serve the Dish
- Presentation:
- Once the pumpkin is done, remove it from the oven and let it rest for a few minutes.
- Slice the pumpkin into wedges and serve with a generous spoonful of the creamy garlic sauce on the side.
- Garnish with additional fresh parsley if desired.
Nutritional Information (Per Serving)
(Note: These values are approximate and can vary based on specific ingredients and quantities used.)
- Calories: 380 kcal
- Protein: 23g
- Carbohydrates: 22g
- Sugars: 6g
- Fat: 22g
- Saturated Fat: 8g
- Fiber: 4g
- Sodium: 520mg
- Calcium: 150mg
- Iron: 3mg
Frequently Asked Questions (FAQs)
1. Can I use other types of meat for this recipe?
Yes, you can substitute minced chicken, turkey, or lamb for the meat filling. You can also use a mix of meats to create a more complex flavor.
2. Can I make this dish vegetarian?
Absolutely! Replace the minced meat with lentils, quinoa, or a mix of diced vegetables and chickpeas. Add extra herbs and spices for flavor.
3. How do I know when the pumpkin is done?
The pumpkin is ready when you can easily pierce the flesh with a fork, and the filling is fully cooked. The cooking time may vary depending on the size and thickness of the pumpkin.
4. Can I prepare the filling in advance?
Yes, you can prepare the filling a day in advance and refrigerate it. When ready to use, simply stuff the pumpkin and bake.
5. How can I store leftovers?
Leftover stuffed pumpkin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through.
Tips for Making the Perfect Stuffed Pumpkin
- Choose the Right Pumpkin:
Look for a pumpkin that’s not too large, with a smooth and even skin. Small to medium-sized pumpkins are best for stuffing because they cook more evenly and have a sweeter taste. - Adjust Seasoning to Your Taste:
Feel free to customize the filling with your favorite herbs and spices. You can add chili flakes for a spicy kick or use Italian seasoning for a Mediterranean twist. - Keep the Pumpkin Moist:
If the pumpkin starts to dry out while baking, cover it loosely with aluminum foil. This will help retain moisture and prevent the top from burning. - Make It a Complete Meal:
Serve the stuffed pumpkin alongside a fresh green salad or roasted vegetables for a complete and balanced meal. - Try Different Cheeses:
Experiment with different types of cheeses like feta, gouda, or blue cheese for a new flavor profile.
Storage Tips
- Refrigeration:
Allow the stuffed pumpkin to cool completely, then store any leftovers in an airtight container. It can be kept in the fridge for up to 3 days. - Reheating:
Reheat leftovers in the oven at 180°C (350°F) until hot. Avoid microwaving if possible, as it can make the pumpkin soggy. - Freezing:
To freeze, wrap individual slices in plastic wrap and then in foil. Freeze for up to 1 month. Reheat in the oven directly from frozen for best results.
Conclusion
This stuffed pumpkin with minced meat and creamy garlic sauce is a versatile and delightful recipe that will become a staple in your kitchen. With its balance of tender, savory, and creamy elements, it’s perfect for both everyday meals and special occasions. The stuffed pumpkin is not only a treat for your taste buds but also a feast for the eyes.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and allows for endless customization, making it easy to adapt to your tastes and dietary preferences. Give it a try, and you’ll find that this dish is an excellent way to enjoy the flavors of the season. Serve it at your next gathering, and watch as it quickly disappears from the table. Enjoy!