Pumpkin-Stuffed Roasted Meat Delight

Tasty, juicy and inexpensive — for holidays and everyday life. Roast meat baked directly in a pumpkin is a very tasty and beautiful dish. This original presentation, in which the orange beauty plays the role of an edible baking pot, will definitely please you and your loved ones.
cook time: 2h 30 min
Zoe Kendrick
Pumpkin-Stuffed Roasted Meat Delight

Nutrition Facts (per serving)

44
Calories
1g
Fat
8g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Pumpkin 1 pc

Filling:

Beef 300 g
Potato 300 g
Pumpkin 100 g
Carrot 1 pc
Tomatoes 1 pc
Garlic 4 clove
Parsley 15 g
Vegetable oil 2 tbsp
Tomato paste 2 tbsp
Dry spices 1 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make a roast? We will need one pumpkin weighing about 2 kg or two small pumpkins weighing 1-1.2 kg. The pumpkin should be round in shape, with enough space inside for stuffing. Rinse the pumpkin thoroughly and dry. Carefully cut off the top. You donʼt need to retreat too much to have more space inside the pumpkin.

Step 2

Step 2
Carefully, being careful not to damage the walls, otherwise the juices from the roast will flow out of them, use a spoon to remove the seeds from the pumpkin. Do not touch the pulp from the walls.

Step 3

Step 3
If after processing the pumpkin there is still useful pulp left, cut it into small cubes and add to the filling.

Step 4

Step 4
Prepare the necessary ingredients for the filling.

Step 5

Step 5
Rinse the meat and cut into small pieces. I used beef pulp, but it can be replaced with pork.

Step 6

Step 6
Peel the potatoes and cut into small cubes.

Step 7

Step 7
Peel the carrots and cut into small pieces. If the diameter of the carrot is small, you can cut it into slices. If the carrots are very small, like mine, take two.

Step 8

Step 8
Cut the tomato into small cubes. My tomato is very large, so I only used half.

Step 9

Step 9
Rinse the parsley, shake off the water and chop finely with a knife.

Step 10

Step 10
Heat vegetable oil in a frying pan. Fry the meat in it over high heat until brown.

Step 11

Step 11
When there are no raw bright red areas left on the meat, add the prepared vegetables to the pan and fry everything together, stirring occasionally, for about 10 minutes.

Step 12

Step 12
Pour in 200 ml of warm water, add peeled whole garlic cloves, tomato paste and spices.

Step 13

Step 13
Mix everything thoroughly, bring to a boil and simmer for another 10 minutes over low heat.

Step 14

Step 14
At the end, add the greens and stir.

Step 15

Step 15
You should end up with a vegetable mixture like this with a semi-thick gravy. Since the meat and vegetables were fried and stewed for only a short time, they will be ready in the oven. We need gravy so that the vegetables do not dry out and the dish turns out juicy. In addition, the pumpkin will be saturated with meat juice and become aromatic.

Step 16

Step 16
Fill the pumpkin with the prepared filling.

Step 17

Step 17
Cover with the previously cut lid.

Step 18

Step 18
Wrap the pumpkin in foil and place on a foil-lined baking sheet. In foil, the pumpkin will bake faster and more evenly. In addition, the foil will protect the juice from burning on the baking sheet. Bake the pumpkin in an oven preheated to 180°C for 1-1.5 hours, depending on the variety, size of the pumpkin, thickness and density of its walls.

Step 19

Step 19
Remove the foil from the finished pumpkin, carefully transfer the pumpkin to a dish and serve. Bon appetit!

Additional rubrics

Related recipes