Pumpkin is very useful, and when baked, it retains all its properties and acquires an even richer taste and aroma. Improve your health by enjoying the right food, cook pumpkin dishes in the oven.
Pumpkin with rice and dried fruits
Ingredients:
- 1 pumpkin weighing 800 g;
- 1/2 tbsp. round grain rice;
- 40 g of raisins, dried apricots and prunes;
- 30 g of walnuts;
- 50 g of honey;
- 2 tsp Sahara;
- 1/2 tsp salt.
Wash the pumpkin and pat dry with a towel. Cut off the top of it and carefully cut out the pulp with a tablespoon, leaving half a centimeter at the walls. Cut it with a knife. Rinse the rice in several waters and boil in salted water until cooked through. Pound the walnuts in a mortar. Soak dried apricots, raisins and prunes in warm water for 20-30 minutes, fold in a colander and chop finely.
Combine cooked rice with dried fruit, crushed nuts, pumpkin and sugar. Transfer the resulting porridge into the prepared vegetable pot, close it with a "lid" and fasten it with toothpicks. Preheat the oven to 180oC and bake the dish in it for 1.5 hours. Cool it a little and pour it over with honey.
Pumpkin casserole with meat
Ingredients:
- 500 g pumpkin;
- 200 g of pork and beef;
- 1 onion;
- 2 chicken eggs;
- 200 ml of 2.5% milk;
- 100 g of hard cheese;
- 1/2 tablespoon provencal herbs;
- 1/3 tsp ground allspice;
- salt;
- vegetable oil.
Grind the pork and beef cubes and onion quarters. Pour some vegetable oil into a saucepan and fry the minced meat in it, season with salt and pepper. Cut off the crusts of the pumpkin, grate it on a coarse grater, salt, season with Provencal herbs and place half in a greased ovenproof dish.
Spread all the meat filling on top and cover with the second part of the vegetable. Whisk the milk with eggs and a pinch of salt. Spread this sauce all over the casserole. Grate the cheese coarsely and sprinkle on the dish. Place it in the oven and cook at 190oC for half an hour.
"Strudel" with pumpkin
Ingredients:
- 500 g pumpkin;
- 500 g flour;
- 200 ml of water;
- 80 ml of vegetable oil + for spreading flat cakes.
- 80-100 g of sugar;
- 1 tsp salt;
Pour 40oC water and vegetable oil into a large bowl, add salt and flour in small portions. Knead a soft dough, wrap in a damp towel and set aside for now. Grate the pumpkin pulp on a coarse grater.
Roll out 4-5 oval cakes and brush with butter. Spread the vegetable slices evenly over them and sprinkle generously with sugar. Form into rolls, pinch the edges carefully, and place on a baking sheet with oiled parchment paper. Bake the strudels at 180oC for 35 minutes.
