Pumpkin is a very common vegetable. Less common is pumpkin butternut, which also belongs to the family of the same name. Due to the taste, it is also called “nutty”. This variety has noticeably fewer seeds than others. The great advantage of such a pumpkin is that it belongs to the winter varieties and can be stored for a long time. The weight and size are smaller than normal. The peel is dense, has a yellow-orange color. Inside - an oily-looking pulp, seeds are in a wide part.
Useful properties of this pumpkin
Where did such an interesting vegetable come from? This is a consequence of crossing wild African and nutmeg pumpkins. Around the world, a very common variety, we are only just beginning to appear. Why does the pumpkin butternat begin to gain popularity in Russia? The reason is simple - the usefulness of a vegetable, because it consists of coarse dietary fiber that improves intestinal function and cleanses it of most decay products. If you suffer from constipation, eat this vegetable regularly and it will regulate your stool well. What else is characterized by pumpkin butternut? Useful properties to some extent depend on its low calorie content.
Due to this, it is actively used to maintain shape and in the process of losing weight. A low glycemic index also contributes greatly to this. For hypertension and obesity, it is also recommended to eat pumpkin dishes. Amino acids help improve the activity of the heart and brain, potassium - to cope with edema, beta-carotene normalizes the functioning of the whole body, omega-3 fatty acids will reduce blood cholesterol, vitamin A will improve the condition of hair and skin, which is necessary for vision. As you will see now, the pumpkin butternut, whose useful properties are almost unlimited, is widely used in cooking.
Use of butternut in cooking
This pumpkin can be eaten simply raw, added to salads, it can be processed thermally: bake, cook, stew, fry, steam and grill. This is a universal product that goes well with many others, so it is added to side dishes, first courses. Pumpkin butternut can act as the basis for unusual and delicious sauces, it is used to prepare the filling for baking and stuffing fruits.
She is stuffed herself. Unlike many "relatives", our pumpkin can be eaten along with a thin peel rich in vitamins. Butternut easily turns into soup, mashed potatoes, pancakes, cake, cake, jam, spicy seasoning and a hundred other dishes. There are only a few restrictions on its consumption. People with individual intolerance to this product, with increased acidity and patients with diabetes mellitus need to be very careful and, perhaps, completely abandon it.
Pumpkin Pulp with Cucumber and Beetroot
The main product of our next few dishes will be a pumpkin butternut. Recipes are attached.
Ingredients for this dish : beets - one, pumpkin - one, cucumber - one, you can either fresh or pickled, olive oil - four tablespoons, salty butter, soy sauce - two tablespoons, and freshly ground pepper.
We start cooking by cleaning the beets. Then we cut off four circles of two millimeter thickness from it and let them in a frying pan in salt oil for a couple of minutes, splashing some water. Cut the pumpkin into quarters, boil for 15 minutes and carefully fold it into a colander. Remove the whole peel.
Cut the flesh into small cubes, spread on the peel. Top with sliced beets, cut into strips, then three mugs of cucumber. At the same time, if the cucumber is fresh, you need to sprinkle it for sourness with vinegar. Season with soy sauce, pepper, sprinkle with olive oil and, until the dish has cooled, serve.
Crispy appetizer with two kinds of cabbage and pumpkin
By the way, have you seen what a pumpkin bootternut looks like? Do you know her photo? Here we are now from this beauty we will make a vous crispy snack.
We will need four people : for a quarter - white cabbage and a small pumpkin, red cabbage - one, sherry vinegar - four tablespoons, can be replaced with two lemons juice, olive oil - eight tablespoons, soy sauce - one spoon, freshly ground pepper.
In 15 minutes we will prepare a real yummy. We remove the seeds from the pumpkin, gently rub the pulp on a grater. Thin white cabbage thinly knife. We cut the red-headed one into four parts and separate 16 leaves, if possible - strong, boat-shaped. We place all this on a platter, sprinkle with lemon juice or vinegar, olive oil, season with sauce and pepper. Done, you can serve.
Bake pumpkin with sesame seeds
Considering cooking options for a vegetable such as pumpkin butternut, baking recipes also must not be forgotten. Now we will tell one of them.
Necessary ingredients : one large-sized pumpkin, three tablespoons of honey, the same amount of sunflower oil, one spoon of orange juice, two teaspoons of mustard granular, two tablespoons of sesame seeds.
Preheat the oven to a temperature of 200 degrees. We clean the pumpkin and cut into four-centimeter pieces, while removing the seeds. Cook for four minutes in a pot of water. The vegetable should become soft on the outside, and keep the density inside. Drain the water, and wipe the pumpkin dry. Pour the sunflower oil into the mold and heat it for five minutes. Then carefully add the chopped butternut there and mix from all sides. Bake until brown and soft, 35 minutes. Drain excess oil. Mix orange juice, honey and mustard, sesame seeds and evenly distribute on a pumpkin. Bake for another five minutes.
Frying pumpkin butternut
This pumpkin variety - butternut - is ideal for frying, which is what we are now very pleased to do.
We will need : 0.6 kg of pumpkin, 20 grams of butter, 15 grams of soy sauce, 60 grams of Poshekhonsky cheese.
The recipe is not just easy, simpler and easier and you can’t imagine. Cut the butter into large cubes and lightly fry in a frying pan in butter. Then add a little water, soy sauce, cover with a lid and simmer over low heat until the pumpkin is soft. Arrange on plates, sprinkle with grated cheese and serve hot. Very tasty!
Creamy cream soup of pumpkin with garlic, ingredients
Pumpkin butternut is more than actively used for cooking various soups, as well as cream soups, which turn out to be not only very tasty, but also useful. Here we are, finally, and talk about one of these dishes.
For this we need : one onion, half a kilogram of pumpkin, half a small
zucchini squash, one head of garlic baked in foil, 150 ml of 20% cream, three cups of chicken stock, 50 grams of grated hard cheese, 25 grams of butter, black pepper, greens, nutmeg and salt to taste. You can use a green apple.
Cooking Cream Soup
Now we will tell in detail how the pumpkin butter is cooked in this version. The recipe for a cream of garlic soup in front of you. Cut our vegetable in half, scrape seeds out of it, grease both halves with olive oil, sprinkle with pepper and salt.
Then put on a baking sheet upside down. Bake for 30 minutes in the oven at a temperature of 30 degrees, then turn over and bake until cooked. Wrap the garlic head in foil and cook for 15 minutes in the oven at the same temperature. We clean the pulp from the pumpkin with a spoon, peel the garlic from the skins. In butter, fry the onion, finely grated, add the finely chopped zucchini and the pulp of the butternut.
Stew in a hot broth, put garlic at the end. We send this mixture to a blender, where we mashed it and pour it back into the pan. Pepper, salt, add basil and
nutmeg. Heat a little cream, pour into the soup, then grated cheese there and bring to a boil. The dish is ready, remove from the stove, pour into plates and add greens. Bon Appetit!