EntranceStuffed pumpkin. Stuffed pumpkin baked in the oven with meat and rice Whole pumpkin with rice
Autumn is in full swing. Pumpkin is rightfully considered the queen of vegetables this season. You can cook many dishes from it. The recipe for one of them I want to offer you today. it pumpkin stuffed rice, apples and dried fruits. Sweet stuffed pumpkin baked in the oven is a tasty, original and healthy dish, rich in various vitamins and microelements that we need so much in the fall.
Ingredients(the number of products is approximate, as it depends on the size of the pumpkin):
- 1 small round pumpkin
- 1-1.5 st. rice
- 2-4 apples
- sugar to taste
- 50 gr. butter
- raisins, prunes, dried apricots, nuts (walnuts) - optional
- vegetable oil
Cooking:
- Wash the pumpkin, cut off the lid, clean the seeds, rinse the pumpkin from the inside.
- We put the pumpkin in the pan, pour some of the water into the pan, some into the pumpkin itself (as in cooking), salt the water, cover the pumpkin with a lid or put the lid next to it. If the pumpkin fits in the pan completely, cover the pan with a lid and cook until tender, if not, put the pan in the oven without covering it and bring it to readiness in the oven.
- We take out the finished pumpkin from the water. Carefully remove part of the pulp with a tablespoon, leaving some of it so that the pumpkin keeps its shape well.
- Pour rice with boiling water, salt, cover with a lid and a towel and let it brew. Mix rice with mashed pumpkin pulp, add sugar to taste.
- Wash apples and dried fruits. Dried fruits (in this case, prunes and raisins) pour hot water and let stand for 10 minutes, then drain the water. Prunes can be cut into 2-3 parts.
- We cut the apples into 4 parts and clean the core, remove the tails. Three of them on a coarse grater.
- We put a layer of rice filling in the pumpkin.
- Put a layer of grated apples on top.
- We spread raisins and prunes (dried apricots, other dried fruits, nuts) on apples.
- Alternate layers. Leave unfilled 2-3 cm to the edge of the pumpkin.
- We put the pumpkin on a baking sheet greased with vegetable oil. Add about 1/2 tbsp. water in which the pumpkin was boiled. On top of the last layer spread the butter, cut into pieces. Cover the pumpkin with a lid. Pour in a little vegetable oil in your hand, rub it between your hands and grease the sides of the pumpkin and the lid.
- Put the pumpkin in hot oven and bake for 15-20 minutes.
- We put the finished sweet stuffed pumpkin on a dish. When serving, you can take out the filling with a spoon from the pumpkin, or you can cut the pumpkin and serve part of the pumpkin and part of its filling.
No wonder in folklore different countries unusual, truly fabulous qualities were attributed to the pumpkin. Remember Cinderella in a pumpkin carriage or Pumpkin's house in the Cipollino fairy tale. And at Halloween, the pumpkin is given the main place.
Moreover, in all these cases, the pumpkin is not used for its intended purpose, but in the form of containers, vehicles, and headgear.
Our ancestors also did not miss this opportunity. But they acted more rationally, turning the pumpkin into a container for cooking. Apparently, this method of use was inspired by the great similarity of this vegetable with a pot or cast iron. Moreover, the thick pumpkin bark is so strong that it can withstand the high temperature in the oven. Therefore, porridge was cooked in a pumpkin, vegetables and meat were stewed, and casseroles were made.
Now almost every kitchen has an oven. Its roomy inside also allows you to bake a whole pumpkin in it.
Subtleties of cooking
- To make the dish of excellent quality, the pumpkin must be ripe. For dessert dishes it is better to take sweet pumpkin, in other cases, its taste does not play a special role.
- Most importantly, pay attention to the integrity of the crust. It should not have cuts, dents. Pumpkin should be firm, with elastic bark. If the pumpkin is squeezed under pressure, then it means that it is not the first freshness, it has been lying for a long time and may be half-dried or rotten.
- Preparing a whole pumpkin for baking does not require special efforts. Wash the pumpkin well, wipe dry. Cut off the top of the pumpkin near the stalk in the form of a lid. It is desirable that the pumpkin was with a tail - with the help of it it will be possible to easily open the lid later.
- Remove the seeds from the pumpkin along with the fibrous pulp that surrounds them. Don't be in a hurry to throw them away. When you're free, wash them in warm water, dry, and then fry. Such a delicacy can then be added to any salad, pastries, or just click for your pleasure.
- If possible, carefully cut off part of the pulp, thereby expanding the internal space of the pumpkin. But do not overdo it: the wall thickness should be at least 2.5–3 cm, otherwise the baked pumpkin may lose its shape.
- Prepare stuffing for stuffing to your liking. It can be rice with apples, raisins and dried apricots, flavored with cinnamon or nutmeg. For meat eaters, a good combination would be meat mixed with onions and pumpkin pulp cut from the inner walls. If you like cheese, you can use it too, adding a little cream and herbs.
And now - the recipes.
Pumpkin baked whole: with rice and apples
Ingredients:
- small pumpkin - 1 pc.;
- rice - 0.5 tbsp.;
- apples - 3 pcs.;
- cherry plum or sour plums- 1 tbsp.;
- raisins - 0.5 tbsp.;
- butter - 100 g;
- salt;
- cinnamon - 1 tsp;
- cloves - 2 buds;
- sugar - to taste.
Cooking method
- Wash a small pumpkin, dry with a towel. Cut off the top. Remove the seeds through the hole. Carefully cut off part of the pulp with a sharp knife to make a pot with even walls about 2.5–3 cm thick.
- Rinse the rice, soak it in warm water for an hour. Bring a large number of salted water to a boil, put rice in it, boil for 5-10 minutes. Throw on a sieve.
- Peel the apples from the skin and seed chambers, cut into large cubes. If the skin is tender, it can not be cut off.
- Cut the plums in half, remove the pits.
- Sort the raisins, wash, soak in warm water for 15 minutes. Throw on a sieve.
- Cut the pulp of the pumpkin, cut from the walls, into cubes. Mix with rice, plums, raisins, apples, sugar, cinnamon, cloves and butter.
- Fill pumpkin with stuffing. For greater juiciness, you can pour 100 ml of water.
- Close the pumpkin with the cut lid. Place in an oven preheated to 180-190° and bake for 50-60 minutes. Cooking time depends on the size of the pumpkin and its variety. A well-cooked pumpkin will shrivel a little, brown and become soft. Therefore, the only way to know the readiness of a dish is to take a sample.
Recipe for the occasion::
Pumpkin baked whole in the oven: with onions and apples
Ingredients:
- small pumpkin - 1 pc.;
- onions - 3-4 pcs.;
- peeled walnuts - 1 tbsp.;
- raisins - 2 tbsp.;
- barberry - 0.5 tbsp.;
- butter - 100 g;
- honey - 2 tbsp. l.;
- cinnamon - 1 tsp
Cooking method
- Wash the pumpkin, wipe dry. Cut off the top for a lid. The hole should be such that a tablespoon can easily pass through it. Take out the seeds, loose pulp. With a sharp knife, cut off some of the hard pulp, making the walls a little thinner. Cut it into small cubes.
- Wash the raisins, soak in warm water for 10 minutes, put on a sieve. Sort the barberry, remove the stalks and twigs, wash. Walnuts grind.
- Finely chop the onion, saute in butter until golden brown.
- Mix all ingredients in a bowl. Fill pumpkin with stuffing. Cover with top. Put in the oven, bake for 50-60 minutes. After baking, add honey to the pumpkin.
Pumpkin baked whole in the oven: with meat, champignons and potatoes
Ingredients:
- medium pumpkin - 1 pc.;
- chicken fillet - 300 g;
- onion - 200 g;
- fresh champignons - 200 g;
- potatoes - 300 g;
- sour cream - 200 g;
- salt;
- garlic - 2 cloves;
- seasoning for potatoes - 1 tsp;
- vegetable oil - 40 g;
- black pepper - 5 peas;
- bay leaf - 1 pc.
Cooking method
- Wash the pumpkin, wipe dry. Cut off the top for a lid. Take out the seeds and fibrous pulp. Since the filling will be juicy, the walls of the pumpkin can be left thick.
- Cut the chicken into small pieces. Fry in oil until golden brown. Put on a plate.
- In the remaining oil, sauté the onion and sliced champignons.
- Cut the potatoes into cubes, boil until half cooked for 10 minutes in boiling water, mix with potato seasoning and pepper.
- Place half of the potatoes in the bottom of the pumpkin. Put meat on it. Cover it with the rest of the potatoes. Lay the next layer of mushrooms with onions. Pour in enough hot water to lightly cover the bottom layer of potatoes.
- Mix sour cream with salt and chopped garlic. Pour in the mushrooms. Close with cut lid.
- Put the stuffed pumpkin in an oven preheated to 180–190 °. Bake 1 hour.
Pumpkin baked whole in the oven: with cheese
Ingredients:
- small pumpkin - 1 pc.;
- cream - 0.5–0.6 l;
- salt;
- cheese - 500 g;
- nutmeg- a pinch;
- butter - 40 g.
- black pepper to taste.
Cooking method
- Wash the pumpkin, wipe dry. Cut off the top for a lid. Scoop out the seeds along with the fibers. Cut off some of the pulp, making the walls a little thinner. Cut the pulp into small cubes.
- Grate the cheese on a medium grater. Mix with cream and chopped pumpkin. Many recipes say that you need to add a liter of cream. It really depends on the size of the pumpkin. If it is small, then 500 ml (and even less) will be enough.
- Salt, put pepper. Add nutmeg. This spice has a very pronounced smell, so do not overdo it.
- Put in a piece of butter. Close the lid.
- Put in an oven preheated to 180 degrees. Bake for 50-60 minutes until the pumpkin is soft.
Note to the owner
Many housewives complain that their pumpkin lid burns. Therefore, as soon as the lid is covered with a golden crust, remove it, and place a piece of foil in its place, bending it down. Replace the lid 10-15 minutes before it's done.
To prevent the bottom of the pumpkin from burning, pour some water on the baking sheet.
The contents of the pumpkin should not reach the very top, otherwise, during baking, the liquid may overflow and burn.
To bake a whole pumpkin, use any filling: those products that you would put in a clay pot for cooking them in the oven.
Product Matrix: 🥄
Pumpkin stuffed with rice and dried fruits baked in the oven is a delicious, bright diet dish, which is called "Khapama" in Armenia. Holidays and large family feasts are not complete without the Armenian ghapama. It is customary to serve stuffed pumpkin at a wedding: the dish is served symbolically, wishing the newlyweds prosperity, life as sweet as honey, and bright fiery love, like the color of the pumpkin itself.
Various available dried fruits can be added to the traditional ghapama, as well as fresh fruits and berries: cherry plum, pieces of apples, quince. The dish can be prepared not only in a sweet, dessert version, but also in a salty, snack one, adding salt instead of honey or sugar, and pieces of meat, spices and onions instead of dried fruits.
Recipe Information
Cuisine: Armenian.
Cooking method: baking in the oven.
Total cooking time: 2 h 30 min.
Servings: 2 .
Ingredients:
- rice (basmati and wild mix) - 70 g
- pumpkin (whole) - 400 - 500 g
- honey (or sugar) - 3 tbsp. l.
- dried apricots - 10 - 15 pieces
- raisins - 2 tbsp. l.
- cinnamon, cloves - optional
- cream (33%) - 100 ml.
Cooking
Mixture wild rice and boil basmati in water until tender (about 30 minutes)
Cut off the cap from the pumpkin. Do not discard as it will serve as a lid while baking.
Remove the seeds from the pumpkin with a spoon and scrape the pumpkin flesh off the walls. Cut the pulp into cubes. The wall thickness of the pumpkin should remain 2.5 - 3 cm.
Wash the dried apricots, cut into cubes.
Add raisins to dried apricots and pumpkin.
Add any sweetener to taste. It can be any fruit syrup, honey, jam or sugar.
Pour in cooked rice. Add spices as desired. To mix everything.
Transfer the stuffing into the cavity of the pumpkin.
Pour in cream. Pry off the filling with a spoon so that the cream freely reaches the bottom.
Cover the pumpkin with a “hat”, wrap in foil and put in the oven for 1.5 - 2 hours. Bake at 180 degrees.
Cool pumpkin, unwrap.
Carefully remove the pulp from the walls with a spoon, combining with sweet rice.
Only the pumpkin skin should remain.
Arrange the pulp with the filling on plates. Drizzle with cream when serving. If you wish, complement the dish with almonds, chopped or whole nuts - walnuts, hazelnuts, cedar nuts or any other.
Note to the owner:
- Instead of raisins and dried apricots, you can add other dried fruits to the pumpkin: prunes, pieces of figs, dried cherries or cranberries. Rice can also be combined with pieces of apples or quince, ground cinnamon can be added as a spice.
- Cream in the dish can be replaced with melted butter.
stuffed pumpkin, which can be included in Lenten menu, prepared with rice, dried fruits and orange. Even novice cooks will master such an easy-to-cook dish. Unleavened soak orange juice, and in combination with dried fruits it will become very healthy treat. The recipe is a storehouse of vitamins, suitable for both children and all adults, because baked pumpkin is a source of fiber, a large list of trace elements and vitamins.
baked in the oven with rice and dried fruits
Ingredients:
- 1 small oblong pumpkin;
- a handful of raisins and prunes;
- 1 large orange;
- 150 grams of round rice;
- 100 grams of butter;
- 100 ml of milk;
- a couple of tablespoons of sugar.
Cooking process:
Rinse the pumpkin, peel it from the seeds and divide it into two approximately equal parts. For beautiful design make curly edges with a knife.
Rinse round rice in several waters to get rid of excess starch.
Cook rice until half cooked. Lightly salt water for rice. This cereal does not have a pronounced taste, so when cooking, you can add spices and seasonings to it. Rinse the semi-cooked rice to make it even more crumbly.
Rinse raisins and prunes with water, pour over with boiling water. Grind the prunes so that they are not too large. Dried fruits should be approximately the same size.
Peel the orange and separate the pulp from the partitions with a knife. Orange pieces should be small.
Combine rice with dried fruits and citrus. Squeeze the juice from the rest of the orange and pour it into the rice filling. 
AT raw pumpkin put on a few pieces of butter. It will make the flesh soft and tender.
Spread rice filling into each pumpkin half.
Sprinkle with sugar or add liquid honey to your liking. Pour milk over so that the rice is steamed in it and becomes softer. Cover the pumpkin with foil and send to a preheated oven. The oven temperature should be around 200°. The foil will protect you from burnt edges. Roast the pumpkin in the oven for about 30 minutes to cook the rice and bake the pumpkin. When the pumpkin pots with the filling are ready, remove the foil and wait for the dish to cool slightly.
Serve garnished with orange slices.
This pumpkin can be served as a sweet dish or dessert.
Pumpkin stuffed with rice and dried fruits baked in the oven is a tasty, bright dietary dish, which is called “Ghapama” in Armenia. Holidays and large family feasts are not complete without the Armenian ghapama. It is customary to serve stuffed pumpkin at a wedding: the dish is served symbolically, wishing the newlyweds prosperity, life as sweet as honey, and bright fiery love, like the color of the pumpkin itself.
In the traditional ghapama, you can add various available dried fruits, as well as fresh fruits and berries: cherry plum, pieces of apples, quince. The dish can be prepared not only in a sweet, dessert version, but also in a salty, snack one, adding salt instead of honey or sugar, and pieces of meat, spices and onions instead of dried fruits.
Recipe Information
Cuisine: Armenian.
Cooking method: baking in the oven.
Total cooking time: 2 h 30 min.
Servings Per Container: 2.
Ingredients:
- rice (basmati and wild mix) - 70 g
- pumpkin (whole) - 400 - 500 g
- honey (or sugar) - 3 tbsp. l.
- dried apricots - 10 - 15 pieces
- raisins - 2 tbsp. l.
- cinnamon, cloves - optional
- cream (33%) - 100 ml.
Cooking
Boil a mixture of wild rice and basmati in water until tender (about 30 minutes)
Cut off the cap from the pumpkin. Do not discard as it will serve as a lid while baking.
Remove the seeds from the pumpkin with a spoon and scrape the pumpkin flesh off the walls. Cut the pulp into cubes. The wall thickness of the pumpkin should remain 2.5 - 3 cm.
Wash the dried apricots, cut into cubes.
Add raisins to dried apricots and pumpkin.
Add any sweetener to taste. It can be any fruit syrup, honey, jam or sugar.
Pour in cooked rice. Add spices as desired. To mix everything.
Transfer the stuffing into the cavity of the pumpkin.
Pour in cream. Pry off the filling with a spoon so that the cream freely reaches the bottom.
Cover the pumpkin with a “hat”, wrap in foil and put in the oven for 1.5 - 2 hours. Bake at 180 degrees.
Cool pumpkin, unwrap.
Carefully remove the pulp from the walls with a spoon, combining with sweet rice.
Only the pumpkin skin should remain.
Arrange the pulp with the filling on plates. Drizzle with cream when serving. If you wish, complement the dish with almonds, chopped or whole nuts - walnuts, hazelnuts, cedar nuts or any other.
Note to the owner:
- Instead of raisins and dried apricots, you can add other dried fruits to the pumpkin: prunes, pieces of figs, dried cherries or cranberries. Rice can also be combined with pieces of apples or quince, ground cinnamon can be added as a spice.
- Cream in the dish can be replaced with melted butter.
Pumpkin stuffed with rice and dried fruits baked in the oven is a tasty, bright dietary dish, which is called “Ghapama” in Armenia. Holidays and large family feasts are not complete without the Armenian ghapama. It is customary to serve a stuffed pumpkin at a wedding: the dish is served symbolically, wishing the newlyweds prosperity, life as sweet as honey, and bright fiery...
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