The meat in the pumpkin in the oven is a very satisfying and tasty dish. In order to make such an original autumn dinner for your loved ones, you need to make every effort. But at the same time, for the presented dish there is no need to purchase expensive and outlandish ingredients.
Oven-stuffed pumpkin: recipe
Lunch components:
- sunflower oil - at the discretion (for roasting meat);
- iodized salt, allspice, any spices - add to taste;
- whole small pumpkin - 1 pc.;
- veal (pulp with fat) - 550 g;
- large onions - 3 pcs.
Preparation of the main vegetable for baking
Before you cook the meat in a pumpkin in the oven, you should well process the vegetable component. To do this, you need to take a fresh pumpkin of small sizes, and then carefully cut the “hat” from it and remove all the internal fibers with bones. Next, the vegetable must be rubbed inside with allspice and iodized salt, and then put in the oven (on the rack) along with the cut lid and bake for 46 minutes.
Cooking Stuffing for Stuffing
The meat in the pumpkin in the oven turns out delicious from pork, lamb, beef or poultry. But we decided to make such a meal using only veal with a little fat. It must be washed, cut off all unnecessary elements, and then chopped in a meat grinder along with the heads of white onions.
Stuffing Processing
The meat in the pumpkin in the oven requires the gradual preparation of this hearty dish. After the minced meat is made from the fat pulp of veal, it should be put in a saucepan, pour a little water and sunflower oil into it. Next, the meat must be flavored with iodized salt, aromatic spices, ground allspice, close the lid and simmer for a quarter of an hour.
Shaping and baking dishes
After the pumpkin becomes a little softer, it should be removed from the oven, and then take a spoon and remove the pulp, so that the vegetable has walls up to two centimeters thick. The same thing needs to be done with the hat. Next, the pulp from the main ingredient must be added to the minced meat, mix everything thoroughly and simmer for another 10 minutes. After that, the finished filling should be placed in a hollow pumpkin, closed with a natural lid, put on a greased form and sent to the oven for another 40 minutes. During this time, the vegetable is completely softened, saturated with the aromas of minced meat, it will become especially tasty and juicy.
After the specified time, the pumpkin must be carefully removed from the oven and placed on a large and flat plate, without removing the lid.
How to serve the original dish to the table
Baked pumpkin stuffed with meat is served hot for dinner. Before putting the filling from the vegetable, it should be opened by removing the “hat”, mix the contents well, and then distribute on portioned plates. This dish is served along with wheat bread and raw vegetables in the form of a salad.