This Stuffed Pumpkin with Savory Minced Veal and Herbs recipe is an enticing and hearty dish, perfect for fall or winter. The pumpkin serves as both the main ingredient and the vessel, holding a seasoned mixture of minced veal, breadcrumbs, herbs, and spices. When baked, the pumpkin becomes tender and flavorful, complementing the spiced filling and creating a beautifully balanced and warming meal. Not only is this dish visually stunning, but it’s also simple to prepare, making it ideal for holiday gatherings or a cozy dinner at home. The result is an incredibly delicious and satisfying meal that’s bound to impress family and friends.
Full Recipe:
Ingredients
For the Stuffed Pumpkin
- Pumpkin – 2.5 kg, whole with the top removed and seeds scooped out
- Onion – 1, finely chopped
- Minced veal – 500 g
- Breadcrumbs – 80 g
- Chicken egg – 1 large
- Parsley – 1 small bunch, finely chopped
- Vegetable oil – 30 g
- Tomato paste – 70 g
- Water – 50 ml
- Salt – to taste
- Black pepper – to taste
- Smoked paprika – 1 teaspoon
- Spices for meat – 1 teaspoon (such as thyme, cumin, or rosemary)
For Baking
- Parchment paper – dampened
- Aluminum foil
Baking Instructions
- Baking temperature: 200°C (400°F)
- Baking time: 1 hour 30-40 minutes
How to Make Stuffed Pumpkin with Savory Minced Veal and Herbs
Step-by-Step Instructions
- Prepare the Pumpkin
- Begin by preheating the oven to 200°C (400°F).
- Carefully cut off the top of the pumpkin, creating a lid that will be replaced later. Set the lid aside.
- Scoop out the seeds and any stringy pulp from the inside of the pumpkin to create a hollow space for the filling. Set the pumpkin aside.
- Prepare the Veal Filling
- Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook until it turns translucent, about 5 minutes.
- In a large mixing bowl, combine the minced veal, sautéed onions, breadcrumbs, egg, parsley, salt, black pepper, smoked paprika, and any additional meat spices. Mix thoroughly until the ingredients are well incorporated.
- In a separate small bowl, mix the tomato paste with 50 ml of water until smooth, then pour this mixture into the veal filling. Stir well to create a cohesive filling mixture.
- Stuff the Pumpkin
- Spoon the prepared veal filling into the hollowed pumpkin, pressing gently to fill any gaps and ensuring the filling is evenly distributed. Be careful not to overfill the pumpkin, as the filling will expand slightly while cooking.
- Place the pumpkin lid back on top, covering the filling.
- Prepare for Baking
- Cover the entire stuffed pumpkin with dampened parchment paper, ensuring it’s tightly wrapped to hold in moisture during baking.
- Over the parchment, cover the pumpkin with aluminum foil. This double layer helps the pumpkin bake evenly without drying out.
- Bake the Pumpkin
- Place the wrapped pumpkin on a baking tray and transfer it to the preheated oven.
- Bake for 1 hour and 30-40 minutes, or until the pumpkin is tender when pierced with a fork. The exact time may vary depending on the pumpkin’s thickness, so keep an eye on it during the final minutes of baking.
- Serve
- Once baked, carefully remove the pumpkin from the oven and discard the parchment and foil. Let it cool slightly before slicing.
- Serve slices of pumpkin with veal filling, garnished with additional parsley if desired.
Nutrition Facts (per serving, approx.)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 700mg
- Total Carbohydrates: 25g
- Dietary Fiber: 6g
- Sugars: 10g
- Protein: 30g
- Vitamin A: 180% DV
- Vitamin C: 60% DV
- Calcium: 8% DV
- Iron: 25% DV
(Note: Nutrition values are approximations and may vary based on portion sizes and specific ingredients used.)
Frequently Asked Questions (FAQs)
Q1: Can I use other types of ground meat?
Yes, this recipe works well with other ground meats such as beef, pork, or turkey. Each option will add its unique flavor, but the cooking process remains the same.
Q2: Can I make this dish vegetarian?
Absolutely! You can substitute the veal with a mixture of finely chopped mushrooms, quinoa, and lentils to create a vegetarian-friendly filling. Increase the spices and seasonings to enhance the flavor.
Q3: Can I add other vegetables to the filling?
Definitely! Chopped bell peppers, celery, or carrots make great additions to the filling, adding extra flavor and texture.
Tips for Making the Best Stuffed Pumpkin with Savory Minced Veal and Herbs
- Choose the Right Pumpkin
- A medium-sized pumpkin is ideal for stuffing and baking. Choose one that’s firm, without blemishes, and heavy for its size, which indicates that it’s fresh and has a thick, edible flesh.
- Mixing the Filling
- Make sure to mix the filling ingredients thoroughly. The breadcrumbs and egg help bind the mixture, while the spices enhance the flavor. For a spicier filling, add a pinch of red chili flakes.
- Prevent Overcooking
- Check the pumpkin during the last 15 minutes of baking to avoid overcooking. If the pumpkin is browning too quickly, cover it loosely with foil. The pumpkin should be tender but still able to hold its shape.
- Let it Rest Before Serving
- After baking, let the stuffed pumpkin rest for about 10 minutes. This allows the juices to settle, making it easier to slice and ensuring the filling holds together when served.
Storage Tips
Refrigeration: Store any leftover stuffed pumpkin in an airtight container in the refrigerator for up to 3 days. The pumpkin and filling can be stored together.
Reheating: To reheat, place a portion of the stuffed pumpkin in the oven at 180°C (350°F) for about 10-15 minutes, or microwave individual portions on medium power for 1-2 minutes. Reheating in the oven will help maintain the texture.
Freezing: This dish can be frozen, although the texture of the pumpkin may change slightly. To freeze, allow the pumpkin to cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag. Store for up to 2 months. When ready to serve, thaw overnight in the refrigerator and reheat in the oven until warm.
Conclusion
Stuffed Pumpkin with Savory Minced Veal and Herbs is a visually impressive, wholesome, and delicious dish perfect for autumn gatherings or a cozy night in. The tender, roasted pumpkin filled with seasoned veal, fresh herbs, and breadcrumbs offers a combination of textures and flavors that’s both comforting and nourishing. It’s a versatile recipe with opportunities to personalize the filling based on preferences, making it suitable for various dietary needs.
Whether you’re a fan of seasonal pumpkin recipes or simply want to try a unique, easy-to-make main course, this stuffed pumpkin recipe is sure to please. Enjoy each slice with a side salad or some crusty bread for a complete and satisfying meal!