How to Make Stuffed Pumpkins
If you want to create something really special that will taste and look great on a dinner table, go with the recipe of stuffed pumpkins. To make the filling you will need meat, potatoes and some spices - the ingredients that are cost-effective and easy to find. The preparation time is not long, considering that you are making this dish for the whole family or for several guests.
Equipment
- 1 food processor
- 1 Skillet
- 1 oven pan
- 1 Chef's knife
Ingredients
Ingredients:
- 5 small pumpkins or squashes
- 700 g meat turkey or chicken breast, or pork
- 1 red sweet pepper
- 1 onion
- 10 cloves of garlic
- 3 portobello mushrooms
- 2 potatoes
- ½ hot red pepper
- 3 tablespoons of pumpkin seeds slightly roasted
- 3 tbsp vegetable oil for frying
- Pinch of black pepper
- Salt to taste
Instructions
Method of Preparation:
- Cut pumpkins in halves and scoop out the innards with the seeds, leaving the skins about 8 cm thick.
- Separate the seeds and crush the flesh in a food processor. (Alternatively, you can just chop it with a chef’s knife). Put aside.
- Get other ingredients ready for cooking: chop onion, red sweet pepper and mushrooms, grate garlic cloves. Chop the meat too.
- Meanwhile, preheat a large skillet, reduce the heat to medium, and add vegetable oil. Add chopped onion and garlic and sauté until golden. Add mushrooms. In 2-3 minutes add red pepper and continue to fry the mixture for 5 minutes.
- Stir in the chopped meat. Sprinkle it with black pepper, add salt, and paprika, chives, and mix well with other ingredients. Sauté for 5 minutes.
- Place 6 tablespoons of crushed pumpkin, and mix well with the vegetables and meat on the skillet. Cover with a lid and simmer for 25 minutes.
- Once the meat is ready, turn off the heat. (We just put the skillet next to the area where we were stuffing the pumpkins. You may want to put the filling in a bowl to cool it first).
- Grate the potatoes and put approximately 1 tablespoon of this mass to the bottom of the pumpkins. Season with black pepper and spices.
- Preheat the oven to 400 F. Put pumpkins on the oven pan and coat their skins slightly with vegetable oil so they don’t burn in the oven. Cut the tails on pumpkin caps if they are too long.
- Put the filling on top of the potatoes and complete stuffing the pumpkins. Sprinkle with pumpkin seeds and close the pumpkins with their caps.
- Bake in the oven for 1 hour.
- Serve warm.
