Perhaps Cinderella’s carriage was transformed by a fairy from nutmeg pumpkins. Although the birthplace of this amazing fruit is on a different continent than France. The hot soil of South America has become the stepfather of the orange beauty. But everything happens in fairy tales. Possessing magical properties, gustatory qualities, nutmeg pumpkin has long won its place at the dining and festive tables. So, let's find out more about this product.
Inside look
Butternut squash is a wonderful material not only for fabulous transport. In Halloween, it gives great design opportunities for festive lanterns. However, its “inner world” is considered to be the main advantages. The pulp is juicy, sweet, has dietary properties. The body easily and with pleasure assimilates pumpkin.
Many fruits are prepared from the fruit, which are loved by demanding gourmets not only for their taste, but also for low calorie content. More than 31 units are not typed in 100 grams.
Benefit and harm
Nutmeg is rich in vitamins. Varieties are different, but regardless of the type, the fruits contain the pectins necessary for the person, mineral salts (phosphorus, zinc, magnesium, calcium, selenium, manganese, copper). By the presence of carotene, pumpkin at times exceeds the carrot more familiar to us. For those who attack the accumulated fat folds, being overweight, dishes from the orange beauty will be a real salvation.
Recommended to include pumpkin in the diet of pregnant women. People prone to "heart deeds" will find it useful to consume this valuable product. They say that nutmeg pumpkin helps reduce the risk of strokes, arrhythmias. Oncology is also included in the list of diseases in which the use of the fetus is recommended.
Additional valuable bonuses are a general strengthening effect for the immune system, a beneficial effect on the condition of renal ailments and liver disease. In addition, pumpkin has laxative and choleretic properties.
Varieties
Butternut squash, as a rule, is pear-shaped. Some compare her graceful figure with an hourglass. But this is far from the only option for the appearance of a sweet beauty.
Today, muscat squash is also grown on Russian lands. Varieties that are most often found in domestic farmers, we will list now. It:
- nutmeg pumpkin "Pearl" of a cylindrical shape. Weight can reach 7.5 kg. It has a gentle inside;
- nutmeg pumpkin “Vitamin”, elongated shape, weight up to 7 kg with crispy pulp;
- nutmeg pumpkin “Prikubanskaya”, small, reaches only 4 kg, the pulp is sweet, tender.
Other varieties are also suitable for the non-chernozem zone. For example, “Marble” pumpkin, the average weight of which is 5 kg. It is distinguished by a spotty, grayish crust covered with tubercles. Inside, it is traditionally orange, very sweet. You can store the fruits for up to 9 months.
Pumpkin "Arbat" can reach a weight of 20 kg. Its cylindrical shape thickens to the apex. The peel is very bright, golden orange. It is considered to be one of the late varieties by ripening. Overtakes in time of ripeness "Delicious" pumpkin. Outwardly, it resembles a sports dumbbell. Unlike other species, this fruit has very few seeds inside. The Golden Pear variety is compared with a small drop. Having a modest weight, up to 2 kg, it slightly tastes like nut with taste.
Numerous varieties of nutmeg pumpkins are grown today by Russian farmers. High popularity is explained not only by valuable qualities, nutritional properties, excellent taste. Nutmeg pumpkin is stored for a long time, without requiring particularly sophisticated conditions. Therefore, dishes prepared from this fruit can be seen on the table in any, even the coldest season.
Dishes and recipes
What to cook from nutmeg pumpkin? Seasoned chefs on the move will name a dozen dishes. Porridge, soup, meatballs, side dishes. Many options for stuffing the fetus. Pumpkin is added to pastries, sauces, creams.
For any celebration, you can prepare a festive nourishing meal. Muscat squash will help surprise guests. There are a lot of dishes from this product. For example, a baked fruit with a filling.
Recipe for baked nutmeg pumpkin with vegetables and minced meat
For cooking, you need a medium-sized fruit. In the list of ingredients:
- cheese - 30-50 grams;
- minced meat (better from pork and beef) - 100-150 grams;
- bell pepper - 30-50 grams;
- zucchini medium - 1 piece;
- leeks - 30-50 grams;
- garlic - 1-2 cloves;
- oil (preferably olive) - 30-50 milliliters;
- dill - a small bunch;
- thyme - 3 grams;
- salt, red pepper, black to taste.
Cooking process
If the oven is an old model, it is better to preheat it. The required temperature is 170 degrees.
The first step is to prepare a pumpkin. To do this, cut it lengthwise. The pear-shaped nutmeg has a recess at the top where the seeds are placed. They should be removed along with the connecting fibers. The result should be a semblance of two boats.
The next step is to process the pulp of the pumpkin. Mesh cuts are applied to the surface. The cuts should not damage the peel, but they must be made deep enough.
Mandatory for this dish is marinade. It includes dried thyme , garlic, ground red pepper, black pepper, olive oil. Combine all the ingredients in a bowl. Pre-grind the garlic, you can pass through a crush and grater. Beat the resulting mass thoroughly with a fork, whisk or mixer.
With a culinary brush or feather, marinade is applied to the dissected surface of the pumpkin. Poured halves should be allowed to stand for a little so that the dressing seeps into the notches, soaking the pulp.
Pumpkin blanks processed with marinade should be placed on a baking sheet lined with parchment, or in a special container with a heat-resistant surface. Halves are loaded into a hot oven. Baking time from 1.5 to 2 hours, depending on the size of the workpieces.
While pumpkin is in the oven, the main dressing for the dish is being prepared. Sweet pepper is cut into small format cubes. Zucchini is processed in the same way. If he is young and with a thin skin, then it is not necessary to clean it. A more mature fruit should be freed from the peel, seeds should be cleaned. The curd cheese is cut into cubes. A little laid back on the decoration. The main part is the filling. Leek is cut into rings of medium thickness.
Spices, salt are added to the minced meat, everything is thoroughly mixed. For satiety, you can use boiled rice.
The pan is burning on fire. In vegetable oil, the vegetable portion of the filling is fried until the onion gets a golden hue, then salted. After that, minced meat is attached to it. Stays on low heat until tender. Cheese is added to the filling. Stir the mass over the fire until it melts.
Nutmeg pumpkin dishes are particularly juicy. Baked halves, taken out of the oven, also give juice, which is better not to pour out of boats. Then the pulp will become even softer, richer.
The filling is laid out in the grooves with a slide. And the halves are sent back to the oven. Time spent 10-15 minutes. Then again the workpieces are pulled out, the remaining cheese is laid out on top. The last stage is 7-10 minutes of baking (until the cheese is melted).
Ready halves are sprinkled with herbs and served on a large dish. Baked pumpkin will be a royal treat and table decoration! It looks delicious, it tastes very juicy. The main thing is satisfying.
Gourmets know how many first courses a nutmeg pumpkin can decorate with their presence. Recipes are improved almost daily, each cook brings something different. We will consider one of the main below.
Nutmeg Pumpkin Soup Recipe
It takes only about an hour to prepare the first orange dish. Ingredients per average pumpkin or 4 servings:
- chicken broth - half a liter;
- celery - 1 stalk;
- carrots - 1 piece;
- potatoes - 2 pieces;
- onion - 1 piece;
- spices, salt are added to taste.
Cooking
We clean the pumpkin from the peel and seeds. Then cut into medium-sized cubes. We process potatoes in the same way. Finely chop celery, carrots and onions.
To make the soup you will need a large pot. Butter is melted right in it. Pour chopped onion, celery, fry carrots, add cubes of potato and pumpkin. Tomim for five minutes to a light golden crust.
Pour the broth so that the liquid completely covers the vegetable mass. After the broth has boiled, make the fire smaller and cover the pan with a lid. Cook for 35-40 minutes.
Cool the soup slightly. Pour into a blender and grind until smooth. Pour into the pan again, pour out the remaining broth, put on fire for a few minutes. Add salt and spices to taste. Serve with herbs.
If we discard thoughts about the benefits, and first of all emphasize the taste, then you should pay attention to the desserts, where the pumpkin is used. Recipes for making mashed potatoes, jellies, even cakes from an orange beauty should be kept in the cookbook of every housewife.
Pumpkin puree with raisins
Six portions of this dessert can be prepared from one small nutmeg pumpkin. The ingredients are based on one:
- butter - 1 tablespoon;
- granulated sugar - 1 teaspoon;
- salt - ¼ teaspoon;
- cream - 1 tablespoon;
- raisins, nuts to taste.
How to cook?
Pumpkin baked in the oven. The flesh is laid out in a bowl. It is blended with sugar, butter, cream and salt. The resulting puree is laid out in molds, raisins and nuts are added.
Conclusion
Now you know what nutmeg pumpkin is, we told you the recipes for this product. We hope you enjoy these tasty and healthy dishes. Orange mood to you!