pumpkin - 300 gr.,
chicken egg - 3 pcs.,
butter - 3 tbsp. spoons,
salt, pepper - to taste,
sour cream - 100 gr. (optional).
Pumpkin is a very healthy vegetable that causes mixed reactions. Some people love pumpkin and eat it with pleasure, while others cannot tolerate it at all, no matter in what form it is prepared. There are also those citizens who understand that pumpkin is very healthy and eat it solely because of its beneficial properties. Today we invite you to prepare a simple dish with us - baked pumpkin with eggs.
The recipe for making baked pumpkin is very simple and does not take much time. Baked pumpkin with eggs in pots It turns out very tasty and aromatic.
Using our step-by-step photo recipe, it will be easy and simple for you to prepare pumpkin baked with eggs.
Cooking baked pumpkin with eggs.
For cooking baked pumpkin with eggs I need to peel the pumpkin. Then cut into cubes, salt and pepper. You don’t have to add pepper, as this dish can be sweetened a little when finished. Baked pumpkin with eggs can be sweetened with sugar, honey or your choice and served as dessert.
Next, you need to grease the pot in which you will bake with butter.
Place the pumpkin in a greased pot.
Add a little more butter on top of the pumpkin.
Then beat the eggs. Three eggs are placed in one pot.
Pour the beaten eggs into the pot as shown in the photo. The pot does not need to be filled to the top, as the pumpkin expands in volume when baked. You need to fill 2/3 of the pot so that it doesn’t boil over during baking.
Finally, cover the pot with a lid and place in the oven to bake. You need to bake until done at a temperature of 180-190 degrees.
A very healthy, bright and tasty pumpkin casserole - on your table! Which one to cook? We have collected a variety of recipes for you: with cottage cheese, carrots, oranges, raisins, apples!
Homemade pumpkin casserole is always tasty and very healthy, because it’s not for nothing that Lady Pumpkin is called the “golden miracle.” I suggest you try this very simple and tasty recipe for pumpkin casserole with cottage cheese and raisins. The casserole turns out tender, completely non-greasy, one might say - an ideal breakfast or dinner.
- 400 gr. pumpkins
- 400 gr. cottage cheese
- 3 eggs
- 3 tbsp. Sahara
- handful of raisins
- a pinch of salt
- ½ tsp vanilla sugar
- cinnamon (optional)
- lemon zest (optional)
First of all, cut the pumpkin, remove the seeds, trim the peel. For this casserole we use a small piece of pumpkin, about 400 grams. Cut the pumpkin into cubes.
Cook the chopped pumpkin for 10 minutes. Pumpkin for casserole should become soft, but not fall apart.
While the pumpkin is cooking, prepare the remaining ingredients. Take three eggs, beat with a pinch of salt.
Add sugar. The amount of sugar depends on the acidity of the curd, how sweet the pumpkin is, and your preference. Of course, those with a sweet tooth will need more sugar. Add vanilla sugar if desired.
Add cottage cheese. If the cottage cheese is hard, then it should be pureed with a blender (you can use it together with an egg).
When the pumpkin is cooked, carefully drain the water and place the pumpkin in the egg-curd mixture.
Stir and add a handful of raisins. If desired, you can add a little cinnamon and lemon zest.
Place the resulting mass in a springform pan, pre-greased with butter.
Use a spoon to drown the protruding pieces of pumpkin so that they do not burn during baking.
Place the pan in the preheated oven. Bake the pumpkin casserole for 30–40 minutes at a temperature of 170–180 degrees. It should be remembered that ovens are different, so keep an eye on the casserole and adjust the temperature and time in time.
We check the readiness of the casserole as usual. Pierce in the center with a wooden toothpick or metal pin. If the pin is dry, then our delicious pumpkin casserole is already baked, so it’s time to take it out of the oven.
Recipe 2: oven-baked pumpkin and apple casserole (with photo)
If you had a big summer pumpkin harvest and you no longer know what to cook with it, then there is a great way to use it - this is a casserole. Pumpkin casserole is good for breakfast with aromatic coffee or tea, as well as for dinner after a hard day at work.
pumpkins 500 grams apples 150 grams eggs 2 pieces butter 150 grams semolina 0.5 cups sugar 1 tablespoon vanilla salt to taste soda pinch or baking powder.
At the beginning of cooking, remove the butter from the refrigerator so that it melts and becomes soft. Then peel, wash, and cut the pumpkin into pieces of any size.
Place the peeled pumpkin in a saucepan.
Pour water into the pan so that it covers the pumpkin, cover with a lid, and put on fire. When it boils, reduce the heat to low and simmer for 15-20 minutes.
Taste the squash with a fork. If the pumpkin is soft, it means it is cooked. Drain the water.
Add salt to the boiled pumpkin and crush it with a masher.
Leave the crushed pumpkin to cool.
While the pumpkin is cooking, wash the apples, peel them and chop them on a coarse grater.
Beat eggs, sugar and a pinch of salt with a whisk, mixer or blender.
Place the cooled pumpkin, grated apples, melted butter, semolina, vanilla into a large bowl and mix everything thoroughly.
Add the beaten eggs with sugar to the bowl and gently fold into the dough.
Preheat the oven to 180 degrees. While the oven is preheating, take baking parchment, grease it with oil and line a baking sheet with it.
Place the resulting dough into the mold and place in a well-heated oven to bake for 30 minutes.
When the casserole begins to brown, it’s time to remove it from the oven. Sprinkle powdered sugar on top and serve. If desired, each piece can be decorated with strawberries, raspberries or any other fruit of your choice.
Recipe 3, step by step: pumpkin casserole with semolina in the oven
Pumpkin casserole with semolina is not difficult to prepare. It is best to prepare the casserole in a springform pan and place it on baking paper to prevent the casserole from burning.
- pumpkin – 600-800 gr.,
- semolina,
- chicken eggs – 3 pcs.,
- sugar – 100 gr.,
- salt – 1 teaspoon,
- vegetable oil - 2 tbsp. spoons.
To prepare pumpkin casserole with semolina, you first need to prepare the pumpkin.
To do this, peel the pumpkin.
Then grate on a coarse grater.
Place the grated pumpkin in a bowl and add salt.
Next, add sugar to the bowl and break three eggs.
Mix all products.
Then pour semolina into a bowl and mix everything.
You need to add enough semolina so that the resulting mass is not very thick and not sparse.
Finally, add vegetable oil and mix again.
Then transfer the resulting mass into the prepared form. Place the mold in the oven and bake for 35-40 minutes at 180 degrees.
Pumpkin casserole with semolina, cooked in the oven, is ready. Bon appetit!
Recipe 4: Rice and Pumpkin Casserole, Cooked in the Oven
Golden, fragrant rice casserole with pumpkin, seasoned with aromatic cinnamon, will please your whole family. You can't imagine a better breakfast. A hearty, nutritious and at the same time healthy and light dish will give you strength and vigor for the whole day.
This casserole is very tasty both hot and cold, especially with sour cream, berries or honey. It is easy and quick to prepare, and is perfectly stored in the refrigerator without losing its taste for several days.
- long grain rice – 200 g;
- pumpkin – 0.5 kg;
- milk – 1 tbsp.;
- eggs – 2 pcs.;
- butter – 100 g;
- raisins – 50 g;
- cinnamon – 0.5 tsp;
- vanilla sugar – 1 tsp;
- sugar to taste.
Peel the pumpkin, cut into cubes and sprinkle with 2-3 tablespoons of sugar. It is better to take nutmeg pumpkin for rice casserole - this pear-shaped representative of the pumpkin family is the most delicious and sweet. This pumpkin has very juicy and aromatic flesh of a bright orange color. Butternut squash contains many vitamins and minerals; even children like dishes made from it.
Add a few tablespoons of water to the pumpkin with sugar and put on fire. The pumpkin should simmer for approximately 7-10 minutes and should be easily crushed with a spoon. There is no need to turn it into puree; it is more interesting and tastier when there are small pieces of pumpkin in the casserole.
Place rice, pumpkin in a large bowl, pour in beaten eggs and milk, add raisins. If the raisins are too dry, pre-soak them in boiling water for a few minutes. Season everything with ground cinnamon and vanilla sugar.
Mix all the ingredients well and taste; if the mixture is not sweet for you, you can add sugar to your taste. Pour everything into a greased form. Place a few pieces of butter on top.
Bake the dish for 30 minutes in an oven preheated to 200 degrees. The casserole should have a thin, crispy golden crust.
Pour sour cream over a piece of the still hot, fragrant pumpkin-rice casserole and enjoy its delicate, amazing taste.
Recipe 5: Pumpkin and Orange Casserole (step by step photos)
If you're not a big fan of healthy pumpkin, then this pumpkin casserole recipe is just for you. Due to the use of orange, the taste of pumpkin in the delicate casserole is absolutely not felt.
- Pumpkin (pulp) – 350 g
- Orange – 1 pc.
- Butter (room temperature) – 150 g + butter for greasing parchment
- Eggs – 2 pcs.
- Semolina – 200 g
- Sugar – 100 g
- Salt - a pinch
- Soda – 0.5 tsp.
- Vinegar - for slaking soda
- Powdered sugar - for decoration
To make pumpkin casserole, choose a pumpkin with sweet flesh and a bright orange color.
If you purchased a whole pumpkin, then cut it in half, remove the seeds, cut off the necessary part for the casserole, and wrap the rest of the pumpkin in cling film and place it in the refrigerator. But know that chopped pumpkin does not last long, only about a week.
Peel the pumpkin from the peel and seeds, wash and cut into medium-sized pieces.
Place the pumpkin in a saucepan, add water and cook until fully cooked, for 15-20 minutes.
Drain off all the water in which the pumpkin was boiled, and mash the pumpkin pulp to a puree.
Transfer the pumpkin puree into a mixing bowl. Wash and dry the orange.
Grate the orange zest on a fine grater and add to the pumpkin puree. (If you are a fan of oranges and love their aroma and flavor in a dish, you can squeeze a little orange juice into the dough.)
Before preparing the casserole, remove the butter from the refrigerator so that it warms up to room temperature.
Cut the softened butter into several pieces to make it easier to knead the dough, and add to the pumpkin puree with zest.
Add semolina and salt.
Break the eggs into a mixing bowl with a mixer, add sugar (you can use powdered sugar to speed up cooking).
Beat eggs and sugar with a mixer at high speed until the mass doubles.
Then add the beaten eggs to all other ingredients. Add baking soda slaked with vinegar.
Using a spoon, carefully mix all ingredients.
Line a baking pan with parchment greased with butter and pour the pumpkin dough into it. (I used a 23 cm diameter mold.)
Preheat the oven to 200 degrees in advance. Place the future pumpkin casserole in the oven for 25-30 minutes. (Attention! Never place the dough in the oven when it is not fully preheated, otherwise the baked goods may not rise.)
Remove the finished pumpkin casserole from the oven and let cool without removing it from the pan. (If you remove the hot casserole from the pan, it may break.) Then place the casserole on a plate.
Decorate the pumpkin casserole with powdered sugar and serve. You can decorate the casserole with orange slices, other fruits, chocolate chips or coconut flakes. Bon appetit!
Recipe 6: how to cook pumpkin casserole in the oven
- 700 g pumpkin;
- about ½ cup semolina;
- 2 large chicken eggs;
- 100 g sugar;
- 1/3 tsp. salt;
- 4 tbsp. l. vegetable oil;
- 3 tbsp. l. raisins
We will spend 45 minutes on the entire process. This amount of food makes 5 servings. That is, everyone can quickly and deliciously set the table for a family tea party or even a get-together with close friends! To prepare our dessert with pumpkin and semolina, you first need to deal with the pumpkin itself. Wash it thoroughly in warm water, peel it, remove the seeds and the fibrous part of the pulp. Cut into convenient pieces and grate on a coarse grater.
Now beat in the eggs, sugar and salt. Mix this whole mass thoroughly. By the way, you can beat the eggs and sugar separately and then combine them with the pumpkin - this way our casserole will be more airy.
Add about 5 tablespoons of semolina to the pumpkin-egg mixture and stir. We forget about all this beauty for 5-10 minutes so that the semolina gains a little moisture and swells.
Add vegetable oil. In general, for baking it is better to take an oil that does not have a pronounced taste, otherwise there is a very high probability that this will have a bad effect on the result. Although, if you really like the taste and aroma of the oil and go well with desserts, then you can try it. For example, sesame seeds will add interesting notes to pumpkin casserole with semolina.
Now you need to add the remaining semolina and knead everything well. We carefully monitor the amount of semolina - there should be so much so that the mixture is neither too liquid nor too thick. Overdoing it is especially undesirable - in this case the finished casserole will be very dense.
Grease the baking dish with vegetable oil and sprinkle it with raisins. It is better to first scald the raisins with boiling water and, of course, rinse them well with running water.
Pour the dough into the mold - now it is ready to go into the preheated oven. The optimal temperature for baking is 180 degrees.
Our pumpkin casserole with semolina takes a little more than half an hour in the oven, but no less! Remove from the oven when a delicious golden crust forms on top. A test with a toothpick will also be useful.
As you can see, everything is very simple and fast! All that remains is to cool well and the pumpkin casserole with semolina is completely ready! Any jam or condensed milk and even regular sour cream, added in small quantities, will only complement and improve the amazing taste of the dish.
Recipe 7: cottage cheese casserole with pumpkin and banana in the oven
The casserole turns out airy, tender, aromatic with a pleasant aftertaste, and also very satisfying. You can also eat a small piece.
- raw pumpkin – 300 g;
- cottage cheese – 150 g;
- sugar - a third of a glass;
- egg – 1 pc. (or just protein);
- semolina – 1.5 tbsp. spoons;
- banana – 1 pc.;
- fine salt – 1 pinch;
- sour cream – 1 tbsp. spoon;
- cardamom – 2 pinches;
- sour cream - for serving.
The pumpkin must be peeled and cut into small pieces.
After grinding them in a blender, place them in a bowl convenient for mixing.
You can also chop the banana with a blender, or you can just mash it with a fork. If you choose the second option, there will be pieces of fruit in the casserole.
Mix banana and pumpkin puree.
Mash the cottage cheese with a masher or grind in a meat grinder.
Beat the egg (or just the white) into a plate, add sour cream, add a little salt and mix well with a whisk.
Then add to the cottage cheese, mix everything until smooth, add sugar, mix thoroughly again.
Combine pumpkin and cottage cheese puree.
Add semolina, leave the dough for a quarter of an hour. During this time, the cereal will swell, and the remaining components will be saturated with each other’s taste and aroma.
Grease the baking dish with oil, lay out the dough, and carefully level it.
Place the casserole in an oven preheated to 180 degrees and bake for half an hour.
The cottage cheese casserole with pumpkin and banana is ready, but don’t rush to serve it. Let it cool right in the mold. Afterwards you can grease it with sour cream or honey and cut it into portions. Bon appetit.
Recipe 8, simple: pumpkin casserole in the oven with chicken
- Pasta 80 g
- Pumpkin 400 g
- Vegetables 1 tbsp
- Chicken fillet 1 piece
- Tomato sauce 1 tbsp
- Hard cheese 35 g
- Salt to taste
- Ground black pepper to taste
Cook the pasta in boiling salted water until tender. Drain the water.
Peel the pumpkin and cut into cubes. Cook for 5 minutes in boiling water.
Add assorted frozen vegetables. Bring to a boil and cook for another 1 minute. Drain the water.
Cut the finished chicken fillet into pieces and place in a large bowl. Add pasta, vegetables, tomato sauce. Add salt and pepper to taste, stir.
Place in a baking dish and sprinkle with grated cheese.
Bake in an oven preheated to 180 degrees. 10-15 minutes until cheese melts. Bon appetit!
Recipe 9: dietary pumpkin and carrot casserole (photo)
- Pumpkin - 300 g
- Carrots - 200 g
- Orange - 1 pc.
- Bran - 100 g
- Honey - 2-3 tbsp.
- Salt - a pinch
- Baking soda - 1 tsp. no slide
- Eggs - 2 pcs.
Peel the pumpkin and carrots, wash under running water and boil until the vegetables acquire a soft consistency. Cooking time will take about 15-20 minutes. You can cook food in one pan, since they reach the desired level of readiness at the same time. To reduce cooking time, you can chop the vegetables more finely.
When the pumpkin and carrots are ready, drain the water and pound with a masher or blender.
Transfer the resulting vegetable mass into a bowl for kneading dough.
Add bran to foods. They can be any according to your preference: oat, buckwheat, rye, flax, etc.
Mix the ingredients, season with a little salt and add honey. Mix again and taste the mixture, adding sweetness if necessary.
Wash and dry the orange. Grate the zest on a fine grater.
Determine the amount of zest yourself. If you like the taste and aroma of citrus fruits, add more, if you don’t particularly prefer it, limit yourself to 1 tsp.
Add baking soda to the ingredients and stir.
Carefully separate the eggs and separate the whites from the yolks. Do this carefully so that not a single drop of yolk gets into the bowl with the whites.
Beat the yolk with a mixer for about 2 minutes until the liquid is light and light. Pour the beaten yolk into the dough and stir.
Wash the mixer whisks and dry well. Then, starting at low speeds, start whipping the egg whites and gradually move to high speed. Beat it until fluffy and white and stiff peaks form. Add the protein to the dough.
Gently fold in the egg whites using several strokes in one direction.
Grease a baking dish with butter and sprinkle with semolina, bran or cocoa powder.
Place the dough in the mold and smooth the surface.
Send the casserole to bake in an oven heated to 180°C for 35-40 minutes. You shouldn’t overcook it in the fryer, because... all the products used are almost ready. It is only necessary that they communicate with each other.
Cool the finished dessert a little so that it can be easily removed from the container. Then place on a plate and sprinkle with powdered sugar. Serve warm or chilled.
Peel the pumpkin, remove seeds and fibers. Cut into small cubes.
If you take pumpkin of aromatic, sweetish varieties, then the dish will turn out sweeter. I liked using pumpkin that had a neutral taste more, so that I could add more spices and herbs, and at the same time, the taste of the pumpkin baked with egg and Adyghe cheese would remain more balanced and harmonious.
Fry the pumpkin in a frying pan until half cooked (about 5-10 minutes). You can fry in either vegetable or butter. At the end of cooking, add salt.
Try not to stir the pumpkin cubes too much while simmering in the pan, so as not to disturb their integrity.
Beat two eggs with a fork. If desired, you can add milk, cream or sour cream to make the dish softer in taste.
Crumble Adyghe cheese. You can also use mozzarella or other cheese, but with Adyghe the taste of the dish will be more authentic.
Place the pumpkin pulp in a greased refractory dish (I have a ceramic one) and pour in the beaten eggs.
Sprinkle crumbled cheese and herbs (dried basil, oregano, thyme, etc.) on top.
Bake for 15-20 minutes at 200 degrees.
It is best to serve the dish hot, sprinkled with additional chopped fresh herbs.
Pumpkin baked with egg and Adyghe cheese can be prepared from, only you need to skip the frying stage in a frying pan and immediately place the cubes in a fireproof form (since after defrosting they will be very soft and can simply fall apart in the frying pan). By the way, it is not necessary to defrost the pumpkin; under the influence of high temperature it will quickly defrost and have time to cook. When using frozen pumpkin, the cooking time should be increased by 5-7 minutes.
Fried pumpkin is not a food for every day, but it can dilute the usual cycle of side dishes and dishes perfectly. It is unlikely to compete with potatoes or, say, buckwheat, but surprising your family is sometimes very useful, especially if it benefits their health. And here the humble pumpkin has almost no rivals as a side dish.
Pumpkin fried in a frying pan - general cooking principles
For frying, it is better to take medium-sized pear-shaped fruits. The pulp of such a pumpkin is the sweetest and juiciest, and its narrow part does not contain seeds. The vegetable is thoroughly washed with water, removing any remaining dirt from it, and cut into pieces to make it easier to remove the peel. Pumpkin pulp is very dense, so you should use a well-sharpened knife.
Both small and large pieces of pumpkin pulp are fried in a frying pan. Regardless of the size and shape, a thickness of more than one centimeter is not recommended, otherwise the pumpkin will not cook through.
In most cases, pumpkin is fried in a frying pan in vegetable oil; butter is used only for preparing dessert dishes. The slices are placed only in a well-heated frying pan with fat already added to it and fried, turning over until golden brown.
Fry pumpkin in a frying pan on its own or with other vegetables. The fried vegetable can be a dessert or snack dish. By frying pumpkin with vegetables, you prepare hearty main courses or light frying to serve with a side dish. Pumpkin slices fried in a frying pan are often cooked in the oven, complementing the dish with fruits or other products.
Dessert pumpkin fried in a frying pan with pine nuts
Ingredients:
Half a kilo of pumpkin;
Butter 72%, natural oil – 30 g;
Sugar and ground cinnamon - to taste;
A small handful of pine nut kernels.
Cooking method:
1. Cut the vegetable pulp, freed from seeds and peel, into cubes at least 6 cm long and up to 6 mm thick.
2. Place the butter in a frying pan, melt well and heat slightly.
3. Set the heat to medium and fry the pumpkin sticks, uncovered and turning occasionally, as you would when cooking potatoes.
4. When the pieces are well browned, sprinkle them with sugar mixed with cinnamon, cover and cook for five minutes. Be sure to reduce the heat to low to avoid burning.
5. When serving the dessert, sprinkle with pine nuts, lightly fried in a dry frying pan.
A simple recipe for pumpkin fried in a frying pan with garlic and herbs
Ingredients:
Ripe pumpkin pulp – 500 g;
A little parsley;
Coarsely ground pepper;
Three tablespoons of vegetable oil;
Baker's flour;
Sour cream 20% fat, mayonnaise for serving.
Cooking method:
1. Remove the skin from a piece of pumpkin and cut it into not too thin slices or sticks up to 7 cm long.
2. Place the pumpkin pieces in a bowl, sprinkle them with pepper, lightly add salt and mix well.
3. Heat vegetable oil in a thick-walled frying pan and fry the pumpkin pieces breaded in flour until golden brown. Fry over medium heat so that the vegetable does not burn and cooks evenly.
4. Place the fried slices in a deep refractory bowl and finish cooking in the oven at 180 degrees. The pieces should be soft.
5. Finely chop the parsley with a sharp knife, crush the garlic in a mortar and mix it with parsley and sour cream
6. Place the hot pumpkin on a flat plate, pour the prepared garlic mixture on top and serve.
Pumpkin slices fried in a frying pan in an egg
Ingredients:
One egg;
Half a glass of wheat flour;
300 gr. pumpkin pulp;
Khmeli-suneli – 1 tsp;
A tablespoon of full-fat mayonnaise;
20 ml sunflower oil.
Cooking method:
1. Remove the seeds from the pumpkin, carefully cut off all the loose parts around them, leaving the dense pulp for cooking. Cut a piece of the desired size and peel it. Cut the separated pulp into slices approximately a centimeter thick.
2. Pour flour into a wide plate. Add half a teaspoon of salt, khmeli-suneli seasoning, and stir.
3. Dredge each slice of pumpkin pulp well in the flour mixture and carefully place along the edge of the plate. The flour should coat the pieces well on all sides.
4. In a separate plate, whisk the egg with mayonnaise, add a little salt, and maybe add a small pinch of paprika.
5. Heat vegetable oil over low heat and dip the pumpkin pieces into it after dipping them in the beaten egg.
6. When the bottom side of the pumpkin slices is well browned, turn over and fry the other side in the same way.
Pumpkin fried in a pan with spicy tomato sauce
Ingredients:
Pumpkin – 600 gr.;
For breading – baking flour;
Vegetable oil, refined;
A mixture of ground peppers, paprika and salt to taste.
For the sauce:
Ripe fleshy tomatoes – 4 pcs., medium-sized;
A third of a teaspoon of dried basil;
Garlic, sugar, salt.
To submit:
Fresh dill or parsley.
Cooking method:
1. Rinse the pumpkin with warm water, cut in half, remove all the fibrous part with seeds. Then cut the halves in half and peel the pieces. Cut the pulp into centimeter-thick slices.
2. In a wide, shallow bowl, combine flour and spices. Dredge the pumpkin slices on all sides in this mixture and let them sit for 10 minutes.
3. Heat vegetable oil in a frying pan and fry the pumpkin pieces breaded in flour on both sides until golden brown. Cook over medium heat to prevent the slices from burning. On intense heat, the pumpkin will quickly brown and will not have time to fry from the inside.
4. Cut the tomatoes into small cubes. If you first remove the skin from the tomatoes, the sauce will be more homogeneous.
5. Transfer the chopped tomatoes to a frying pan heated with vegetable oil and leave to simmer under the lid on low heat.
6. About five minutes before readiness, add crushed garlic, spices and spices to the sauce. At the end of cooking, adjust the taste by adding salt and sugar.
7. Place the hot pumpkin on a dish and pour over the prepared sauce. When serving, sprinkle finely chopped dill on top.
Pumpkin fried in a frying pan with onions and tomatoes
Ingredients:
Half a kilo of tomatoes;
Large onion;
Three cloves of garlic;
A small bunch of fresh mint;
Spoon of olive oil;
One kilogram ripe pumpkin;
Large spoon of lemon juice;
Vegetable broth or water – 125 ml;
Salt, granulated sugar and ground hot pepper.
Cooking method:
1. Immerse the washed tomatoes in boiling water for two minutes. Then cool quickly by placing them under running cold water and peel them. Remove the stem by cutting the tomatoes in half and cutting the halves into small cubes.
2. Rinse the mint, thoroughly washing each leaf. Dry the greens with a towel and remove the leaves from the stems.
3. Finely chop the garlic, chop the onion into small slices, peeled pumpkin into centimeter cubes.
4. Pour oil into a deep saucepan and place over medium heat. When the fat is well heated, dip the garlic into it and, stirring, fry until a rich garlic aroma appears.
5. Add the onion and continue heating until the slices turn a soft amber color.
6. Add pumpkin to the onion, stir and wait until the pieces become soft.
7. Add tomatoes to the vegetables, mix everything well and add vegetable broth or water. Add lemon juice and sprinkle chopped mint leaves on top. Lightly salt, season with ground red pepper and adjust the taste of the dish by adding sugar.
8. Set the heat to medium and cook covered for 10 minutes.
9. This dish is served with boiled potatoes or pasta.
Potatoes with onions and pumpkin fried in a frying pan
Ingredients:
One kilogram of potatoes;
350 gr. peeled pumpkin pulp;
Small sized bulb;
Refined sunflower oil;
Favorite seasonings - to taste.
Cooking method:
1. Cut the peeled potatoes into small strips, as for frying. Grind the pumpkin pulp in the same way, only make the slices a little thicker than potato slices. If the pumpkin straws are the same thickness as the potatoes, they will soften sooner and turn into porridge.
2. Peel the onion, cut the head lengthwise into two parts and thinly chop each one crosswise.
3. Pour a little vegetable oil into the frying pan, about one and a half spoons and, turning on medium heat, wait until it heats up well. Then dip the potato strips into it and turn occasionally until half cooked.
4. Add pumpkin and continue cooking over medium heat. Do not cover with a lid, otherwise the pieces of pulp will lose their shape.
5. After about a minute, add the onion into the pan, season and lightly add salt.
6. As soon as the potatoes are ready, you can turn off the stove and serve.
Pumpkin fried in a pan, baked in the oven with cheese
Ingredients:
Butternut squash – 300–350 gr.;
Two spoons of flour;
White coconut flakes - 2 tbsp. l.;
100 gr. “Russian” or “Dutch” cheese;
50 ml refined sunflower oil;
Two large sour apples.
Cooking method:
1. Rinse the pear-shaped pumpkin in warm water and cut into centimeter-thick rings. Use the thinner part of the vegetable, it does not contain seeds.
2. Cut the peel from the rings and rub with salt, preferably fine salt.
3. Heat vegetable oil in a frying pan.
4. Fry the pumpkin slices on both sides until golden brown, one by one, rolling the pieces in flour and immediately dipping into the heated fat.
5. After frying, place the pumpkin on a napkin and blot excess fat from the pieces.
6. Cut the apples into rings and carefully remove the core. Select fruits so that their diameter matches the size of the pumpkin ring.
7. Cut the cheese into thin slices.
8. Spread a large sheet of food foil on a baking sheet and spread a thin layer of vegetable oil on it.
9. Slightly retreating from each other, place the fried pumpkin rings on the foil, generously sprinkle each with coconut and place apple rings on them.
10. Cover the fruit slices with slices of cheese and seal in foil. Place the baking sheet with the packaging in a preheated oven and bake the pumpkin with apples at 160 degrees for 20 minutes.
11. In the middle of baking, carefully cut or unfold the top layer of foil and spread its edges so that the cheese is well browned.
Pumpkin fried in a frying pan - cooking tricks and useful tips
If you don’t like the specific taste and smell of the vegetable, coat its pieces with your favorite spices before frying. They will eliminate unwanted aroma and also improve the taste of the finished dish.
If you decide to add pumpkin to fried potatoes, add it to the pan only halfway through cooking and do not cover it with a lid. Otherwise, the pumpkin will soften before the potatoes are fried and turn into mush.
If the pumpkin pulp does not soften well during roasting, finish cooking the pieces in the oven.
If you dip pumpkin slices into insufficiently heated fat, the pulp will release juice when heated and will not have time to brown.
Pumpkin or "Orange Watermelon" is a vegetable that causes mixed reactions. They either love and eat pumpkin with pleasure in all its forms, or they can’t stand it at all. There is also a third category of citizens who understand that pumpkin is terribly healthy (which, in general, is true!), and eat it solely because of its usefulness. For pumpkin haters and those who are honestly trying to love it, we have selected several different recipes for baked pumpkin, ranging from salads to delicious desserts. Baked pumpkin is the best way to cook pumpkin.
Greek style baked pumpkin salad
Ingredients:
300 g pumpkin pulp,
80 g olives,
80 g feta cheese,
3 tbsp. chopped oregano leaves,
olive oil, balsamic vinegar, salt, ground black pepper - to taste.
Preparation:
Cut the pumpkin into cubes, place in a single layer on a baking sheet, drizzle with olive oil and sprinkle with black pepper. Bake in an oven preheated to 180ºC for 30 minutes. Cut the olives into slices, the cheese into cubes, combine all the ingredients and season with balsamic vinegar and salt.
Baked pumpkin with egg
Ingredients:
600-700 g pumpkin,
4 eggs,
50 g butter,
salt.
Preparation:
Fry the diced pumpkin in butter, sprinkle with salt. Beat the eggs with a fork, pour over the pumpkin and place in a hot oven. Bake until the eggs are ready. As a healthier option for preparing this dish, we recommend not frying the pumpkin, but poaching it in milk. When serving, sprinkle with sour cream.
Cut the pumpkin into slices, place on a baking sheet, 
fry with vegetable oil and sprinkle with spices to taste. Place in a hot oven and bake until brown. Serve with sour cream or fresh sauce.
Baked pumpkin, spicy
Ingredients:
800 g pumpkin,
50-70 g raisins,
1 lemon,
1 tsp allspice corns,
1 tsp pink peppercorns,
2 tbsp. liquid honey,
salt, cinnamon.
Preparation:
Cut the pumpkin into large pieces and bake in the oven preheated to 200ºC for 30-35 minutes. Meanwhile, soak the raisins in warm water. Grind allspice and pink pepper along with cinnamon and salt. Cut the finished pumpkin into cubes and mix with spices. Squeeze the juice from the lemon, mix with honey, pour the resulting mixture over the pumpkin and place in the oven for another 30 minutes.
Ingredients:
1 small pumpkin
500 g hard cheese,
1 l 35% cream,
50 g butter,
salt, ground nutmeg, ground black pepper - to taste.
Preparation:
Cut the cap off the pumpkin and remove the seeds with a spoon. Grate the cheese on a coarse grater and pour into the pumpkin. Fill with cream so that about 3-5 cm remains to the top, otherwise the contents of the pumpkin will spill onto the baking sheet when baking. Season with salt and pepper, add a piece of butter and cover with the cut-off lid. Place the pumpkin in the oven, preheated to 180ºC, for an hour or a little more. Serve, scooping out the pumpkin pulp along with the cream sauce, in deep bowls.
Pumpkin baked with millet porridge. Take a small pumpkin weighing no more than 2 kg. Cut off the cap and scrape out the pulp. Cook millet porridge. Put butter, sugar, then millet into the pumpkin, put butter and sugar on top and cover with a lid. Using a knitting needle, pierce the pumpkin just below the lid in a circle in 4-6 places and place in the microwave or hot oven and bake until done (20 minutes in the microwave is enough). Using a spoon, stir the porridge together with the pumpkin pulp and serve.
Ingredients:
500 g pumpkin,
2-3 cloves of garlic,
2 tbsp. olive oil,
1 lemon,
1 bunch of parsley,
1 tsp coriander seeds,
½ tsp. ground black pepper,
salt.
Preparation:
Cut the peeled pumpkin into large pieces and chop the greens. Squeeze the juice from half a lemon, mix with olive oil, add salt, pepper, coriander, chopped parsley and garlic, passed through a press. Rub the resulting marinade over the pumpkin pieces. Line a deep frying pan with foil and place the pumpkin on it. Cover the pumpkin with foil, forming a pocket, wrap the foil well and place in the oven preheated to 200ºC for 30 minutes. Then open the foil pocket and let it sit in the oven for another 15-20 minutes until browned.
Mexican baked pumpkin with pork 
Ingredients:
1 medium pumpkin
1 kg pork,
200 g canned corn,
400 g white beans in their own juice,
500 ml dark beer,
1 onion,
½ leek stalk,
4 pickled cucumbers,
2 small red chili peppers,
100 g tomato paste,
1-2 tbsp. vegetable oil.
Preparation:
Chop the onion and cut the leek into half rings. Cut the cucumbers into slices, chop the chili pepper, removing the seeds. Cut the meat into thin strips. In a heated frying pan with oil, fry the onion, leek and chilli for 5 minutes, then add the meat and cook, stirring, for about 5-6 minutes. Add the beans and corn along with the liquid, simmer for 3 minutes, then add the cucumbers and 1-2 tbsp. cucumber brine, stir and leave to simmer under the lid over low heat. In a separate saucepan, mix tomato paste and beer, bring to a boil and pour into the pan with the meat. Stir and simmer over low heat, covered, for 15 minutes. Add some salt. Cut the lid off the pumpkin, remove the seeds and place the meat, vegetables and sauce into it. Place the pumpkin on a baking sheet, cover with a lid and place in the oven preheated to 180ºC for 45-50 minutes.
Ingredients:
1 medium pumpkin
500 g potatoes,
500 g tomatoes,
250 g red lentils,
200 g dried apricots,
2 sweet red peppers,
2 ears of young corn,
2 onions,
5 cloves of garlic,
3 tbsp. vegetable oil,
3 tbsp. butter,
1 bunch of cilantro,
1.5 tbsp. cumin seeds,
1 tbsp. coriander seeds,
salt.
Preparation:
Cut the cap off the pumpkin and remove the seeds and fibers. Grease the entire inside of the pumpkin and the cut area with butter, place the pumpkins on a baking sheet and bake in the oven preheated to 180ºC for about 1 hour. Cut the onion into rings, potatoes into large pieces, chop the garlic with a knife, cut the pepper into half rings. Scald the tomatoes, remove the skin and cut into cubes. Cut the corn cobs into 5-7 pieces. Separate the green cilantro into leaves. In a dry, hot frying pan, fry the cumin and coriander seeds for 30 seconds and pour into a plate, cool and grind into powder in a mortar. In the same frying pan, heat the vegetable oil, fry the onion, garlic and pepper for 5 minutes. Add potatoes, tomatoes, lentils and dried apricots, pour in 1.5 liters of water and bring to a boil. Add spices, stir, reduce heat and cook for 25 minutes. Add salt and pepper, add corn, simmer for 5 minutes and remove from heat. Place the cilantro, pour the stew into the pumpkin, cover with a lid and place in a hot oven for another 5-10 minutes. Serve with pumpkin pulp.
Ingredients:
1 medium pumpkin
1 kg chicken,
200 g dried apricots,
100 g butter,
1 leek (white part)
½ cup rice,
vegetable oil for frying.
Preparation:
Cut the top off the pumpkin and remove the seeds. Boil the rice until half cooked, drain the water and place in a bowl. Cut the leek into half rings and fry in vegetable oil for 1 minute. Cut the dried apricots into large strips. Mix rice, dried apricots and leeks. Cut the chicken into portions and fry in half the butter until golden brown. Grease the inner surface of the pumpkin with the remaining butter, lay out the rice, place pieces of chicken on top, pour the oil from the frying pan in which the chicken was fried over everything. Cover with a lid and place in an oven preheated to 180ºC for 2 hours.
Ingredients:
1 medium pumpkin
1 kg pork,
1 can of canned pineapple,
500 g sweet pepper,
100 g rice,
2 large carrots,
2 tbsp. butter.
Preparation:
Cut the cap off the pumpkin and remove the seeds. Soak the rice in water for 30 minutes. Cut the meat into strips and fry in oil. Grate the carrots using a Korean carrot grater and sauté in oil in a separate frying pan. Combine the meat and carrots, add sweet peppers, cut into strips, and pineapple pieces, add salt and pepper, add a little water and simmer until half cooked. Toss with rice. Place the filling into the pumpkin, place in a cold oven and turn on the heat to 200ºC. After 2 hours, check the readiness using a knitting needle - it should pierce the pumpkin flesh freely.
Ingredients:
1 kg pumpkin,
500 g veal,
2-3 apples,
150 g cheese,
250 g sour cream,
2 onions,
salt, pepper - to taste.
Preparation:
Cut the meat into pieces, fry until golden brown in butter and place in a baking dish. Cut the onion into cubes and sauté until golden brown, then place it on the meat. Peel the apples, cut into cubes and place on top of the onion. Cut the peeled pumpkin into cubes, bread in flour and salt and fry in butter until golden brown. Place the pumpkin in a mold, brush with sour cream and sprinkle with grated cheese. Place in an oven preheated to 200ºC for 15-20 minutes.
Pumpkin baked with cottage cheese
Ingredients:
450 g pumpkin,
250 g cottage cheese,
150 g milk,
3 eggs,
120 g sour cream,
50 g butter,
salt.
Preparation:
Cut the peeled pumpkin into pieces and simmer in milk until tender. Mash with a fork, add cottage cheese, add eggs, salt and mix. Place in a greased frying pan, level, brush with egg and bake in a hot oven until done.
Here are such different recipes. And what kind of pumpkin desserts are made in the oven!
Ingredients:
500 g pumpkin,
500 g sour cream,
3-4 tbsp. Sahara,
1-2 apples,
½ cup raisins,
3-4 egg whites
1 stack Sahara,
cinnamon, chopped nuts - to taste.
Preparation:
Cut the peeled pumpkin into cubes, place in a mold and fill with sour cream. Place on the fire and heat until all the moisture has evaporated. Then place thin slices of apples on top of the pumpkin, sprinkle with cinnamon, sprinkle raisins on top and cover with whipped egg whites and sugar, sprinkle with nuts and place in the oven.
Pumpkin "candies". Cut the pumpkin with the skin into pieces measuring 3x3 cm. Wet a baking sheet with water, place the pumpkin skin side down and sprinkle sugar on each piece. Place the baking sheet in the hot oven and watch - as soon as the sugar melts, add more. Repeat this several times until the pumpkin pieces become transparent. Cool.
Ingredients:
500 g pumpkin,
2 apples,
2 bananas
cinnamon, breadcrumbs, sugar, sour cream, butter.
Preparation:
Grease a rimmed baking sheet or baking dish with butter and sprinkle with breadcrumbs. Peel and seed the apples, cut into slices, also cut the peeled pumpkin into slices, bananas into slices. Place on a baking sheet (mold), sprinkle with cinnamon and sugar and place in the oven preheated to 130ºC for 20-25 minutes. When serving, sprinkle with sour cream.
Ingredients:
500 g pumpkin,
1 kg apples,
¾ stack. semolina,
2 stacks cream,
100 g butter.
Preparation:
Fry the pumpkin, peeled and cut into cubes, in butter. Place the pumpkin and apples, cut into slices, in layers in pots, sprinkling with sugar to taste, pour in hot cream and place in a hot oven. At the end of cooking, add semolina in a thin stream, stir and leave for another 5 minutes.
Ingredients:
800 g pumpkin,
75 g prunes,
1 lemon,
2 tbsp. honey,
1 tsp allspice ground pepper,
cinnamon, salt.
Preparation:
Peel and cut the pumpkin into pieces, place on a baking sheet and bake until tender, about 35 minutes. Soak the prunes for 20 minutes and cut into pieces. Mix allspice and a little cinnamon with lemon juice, honey and salt. Pour the resulting dressing over the pumpkin, sprinkle with prunes and serve.
Ingredients:
1 large pumpkin,
3 stacks rice,
100 g butter,
200 g raisins,
200 g prunes,
200 g dried apricots,
1 tbsp. Sahara,
2 apples,
2 tbsp. vegetable oil.
Preparation:
Cut off the cap of the pumpkin, remove the seeds and make frequent cuts into the pulp inside. Pour boiling water over the pumpkin and leave until the water cools completely. Meanwhile, cut the peeled apples into slices, soak the dried fruits in water, rinse and dry. Mix apples and dried fruits, add sugar and stir. Divide the rice into three parts. Place one piece of rice on the bottom of the pumpkin, then put half the fruit, another piece of rice, more fruit and top with the remaining rice. Melt the butter and pour the rice and fruit mixture into the pumpkin. Add enough hot water to cover the top layer of rice. Place in an oven preheated to 180ºC for 1 hour 30 minutes.
Be sure to check out our vegetable recipes. And check out the tips on what to cook with pumpkin. Bon appetit!
Larisa Shuftaykina