Oven baked pumpkin with cheese. Who can be more beautiful - whole baked pumpkin dinner
Greetings, dear readers of the Harmony of Taste website. Today I will share with you delicious recipe... I presented it as a main course, but baked pumpkin with cheese can also be prepared as a dessert. To do this, instead of salt, sprinkle the pumpkin with sugar and you can add cinnamon or other spices suitable for desserts.
Composition:
- Apple
- Butter
- Breadcrumbs
- Spices to taste
Cooking the Baked Pumpkin with Cheese Recipe:
Watch the recipe video or below step by step photo recipe with instructions.
1. The first thing we will do with you is to clean the pumpkin. Next, we will cut it into small pieces, about 2 centimeters each.
2. Then we take the apple and remove the core from it. I did this with a special knife for cutting the core. Then we cut it into rings.
3. Take a baking sheet in which we will bake our dish and grease it with oil. I smeared with vegetable, you can grease either with it, or with a creamy one. And we begin to spread our pumpkin, which we have already cut, in a dense layer on a baking sheet.
4. Next, sprinkle it with salt, and add other spices if desired. And now we grease the entire surface with sour cream. For about 600 grams of pumpkin, I took a small can of sour cream, that was enough.
5. Then put our apples, which we cut into rings, on top of the sour cream. If excess remains, they can be laid out either in a second layer, or cut into smaller pieces and sprinkled on top.
6. Now sprinkle the apples with breadcrumbs.
7. We take cheese and three of it on a coarse grater.
8. Sprinkle cheese over the entire surface of our dish. You can add a little water directly to the baking sheet to help the pumpkin bake better.
9. Take the foil and close the baking sheet with it on top so that the cheese does not bake ahead of time. We put it in the oven. We will bake in a preheated oven at 180C for about 30 minutes. Five minutes before cooking, remove the foil from the baking sheet and let the cheese bake.
10. This is how our Baked Pumpkin with Cheese looks like when we took it out of the oven.
Today I told you interesting recipe, which I myself learned about quite recently. I advise you to cook it and enjoy the taste.
Whole pumpkin fruits are baked in the oven in a remarkably convenient shape. Nature had to try so hard - to create a delightful pot, which is then eaten with pleasure along with the contents! And what fillings are suitable - do not count, do not try. Almost all the contents of the refrigerator, if only they fit together, you can sweet, you can also real meat stew or roast.
Whole baked pumpkin - general cooking principles
Whole baked stuffed vegetable... It should not be too large, the most suitable for baking fruits weighing from 600 grams to 3 kg. You should choose a well-ripened, round-shaped pumpkin that will stand firmly on the baking sheet.
Before use, the vegetable should be washed in warm water, carefully washing away the remaining dirt from the peel with a foam sponge. After that, cut off the upper part with a sharp knife, retreating from the tail at least 6 cm down. Then, by hand or with a spoon, all the fibers and the seeds in them are selected, leaving only a dense pulp. If the layer of pulp is too thick, carefully cut off or pick it out with a spoon, leaving a layer of pulp on the outer wall, a centimeter thick. The separated top is not thrown away; the pumpkin is covered with it after stuffing.
What can you fill?
Hard cheese or feta cheese with cream, milk or bread;
Apples;
Boiled rice with dried fruits;
Vegetable stew;
Vegetables and meat.
Depending on the filling, the whole baked pumpkin can be a dessert, a snack or a full-fledged one. an independent dish.
The fruit prepared for baking is placed in an oven preheated to the desired temperature. The most suitable temperature for cooking pumpkin is in the range of 180 to 200 degrees. The cooking time depends on the size of the vegetable to be baked. Readiness is determined by piercing a sharp object (knife or fork). The skin of a well-baked pumpkin is easy to pierce and the flesh underneath is soft.
Vegetable stew in whole baked pumpkin
Ingredients:
Small pumpkin, weighing about 1.3 kg;
Ripe fleshy tomatoes - 400 gr.;
Half a kilo chicken breast;
400 gr. not too boiled potatoes;
Two medium onions;
Two sweet peppers;
Canned white beans- 200 gr.;
50 ml purified sunflower oil;
A large bunch of dill;
A spoonful of freshly ground coriander;
Canned sugar corn - 1 can;
Dried apricots - 150 gr.;
Spices to taste;
Creamy, natural, 72%, butter - 30 gr.
Cooking method:
1. Lubricate the pumpkin from the inside with melted butter. Set the vegetable, covering with the previously cut "lid" with a tail, on a baking sheet and send to bake for one hour. To prevent the ponytail from burning, wrap it in foil.
2. Dip the tomatoes in boiling water for two minutes, then cool quickly under cold water and peel off the peel.
3. Chop the potatoes into large slices, finely chop the garlic with a heavy kitchen knife. Chop peeled peppers and onions into half rings.
4. Pour coriander into a dry skillet and fry over high heat for about half a minute and add to cool in a saucer.
5. Pour into the same pan vegetable oil and fry a little onion on it. Add the chopped chicken and cook without changing the heat.
6. Add potatoes, half rings of sweet pepper, tomatoes and dried apricots cut into large slices to the half-cooked meat. Put the beans, washed and dried from moisture, and pour in one and a half liters of drinking water.
7. Bring the contents of the pan to a boil over high heat, stirring occasionally. Add finely chopped garlic with coriander, stir well and continue simmering at moderate heat for about 20 minutes.
8. Then add to vegetable stew canned corn, simmer for another five minutes, remove from the stove and mix with chopped dill.
9. Transfer vegetable stew into the baked pumpkin, cover with a "lid" and bake in the oven for half an hour.
Whole baked pumpkin "village style" with meat
Ingredients:
One and a half kilograms of pork (pulp);
Small mature pumpkin;
Bitter white onions - 2 heads;
A small bunch of fresh parsley;
Dill greens;
40 ml vegetable oil.
Cooking method:
1. When choosing seeds from a vegetable, cut off a little dense pumpkin pulp from the sides and bottom.
2. Remove all films from a piece of pork and cut into equilateral pieces. Chop the onion in half rings, cut the cut vegetable pulp into small cubes.
3. Combine the slices of meat with the onions and the chunks of pulp. Add finely chopped dill and parsley, lightly salt and mix thoroughly. You can add some of your favorite spices or just black pepper.
4. Fill an impromptu pot with the prepared mixture, cover it with the cut part, like a lid, and carefully transfer it to a greased frypot.
5. Place in oven and bake for exactly one hour.
Whole baked pumpkin with cream cheese
Actually cream cheese will not need. Take any acceptable quality, and creamy taste will create exactly the cream. Cheap and ... very tasty!
Ingredients:
Medium-sized pumpkin;
Creamy "Peasant" butter - 50 gr .;
A pound of hard, unsharp and mild cheese;
A liter of pasteurized liquid cream, 22% fat;
A small pinch of nutmeg;
Sugar and salt in a third of a teaspoon.
Cooking method:
1. On the coarsest grater, grate the cheese into the shavings.
2. Cut the butter into thin, medium-sized sticks.
3. In the cream add nutmeg and quite a bit of ground pepper, mix well.
4. Put the cheese shavings in the prepared pumpkin "pot". Pour in cream mixed with spices, add sugar, butter, salt and mix well.
5. Cover the "pot" with the cut top and place the stuffed vegetable in the oven for one hour.
6. Cool the finished dish before serving so that the cheese mass hardens well, and cut into slices.
Whole baked pumpkin with dried fruits and rice - "Honey"
Ingredients:
Ripe small pumpkin;
30 gr. thickened homemade cream;
One and a half tablespoons of sugar;
100 g pitted prunes;
50 gr. light honey;
Half a cup of long grain rice;
Dried apricots - 100 gr.;
120 g dark raisins.
Cooking method:
1. Carefully, with a sharp, inflexible knife, cut off the top of the vegetable. Select the fibrous pulp with seeds with your hands and select with a spoon or carefully cut off part of the hard pulp with a knife, leaving the walls no more than one and a half centimeters thick.
2. Wash the rice in several waters and boil it in lightly salted water until cooked through. Then fold the cereal in a colander, rinse well again with cold water and leave to let all the water go.
3. Scald dried fruits with boiling water, fill with warm water. After 20 minutes, drain the liquid, and dry the fruits well.
4. Melt the cream, avoiding overheating it. This can be done in microwave oven or in a water bath.
5. Put the boiled rice in a bowl, add dried dried fruits and sugar to it. Pour in the melted warm butter, mix thoroughly and immediately transfer the filling into the prepared pot.
6. Place the cut top on top and place the pumpkin in an oven preheated to 150 degrees for an hour and a half.
7. Serve the finished hot dish to the table, sprinkling with melted honey. You can serve warm honey separately in a bowl.
Whole baked dessert pumpkin with apples
Ingredients:
Small pumpkin;
Large apples of the "Golden" variety - 3 pcs.;
Several leaves of sage;
Fresh rosemary needles - 5 pcs.;
Medium fat sour cream - 75 gr.
Cooking method:
1. Cut the butter into small, even cubes and place it on the bottom of the prepared pumpkin "pot". Top with rosemary and sage.
2. Cut off the peel from the apples, remove the core. Cut the fruit into small thin slices and transfer to butter.
3. Put sour cream on top, cover the filling with the cut portion and wrap the vegetable in foil. The packaging should fit snugly around the fruit, so squeeze it carefully when wrapping.
4. Carefully transfer the packed pumpkin to a baking sheet and place it in an oven preheated to the optimum temperature for 1 hour and 15 minutes.
5. Then take it out, gently push back the foil and check the readiness by piercing the baked vegetable with the tip of a knife.
Whole baked pumpkin with bread, feta cheese and cheese - "Geneva style"
Ingredients:
One baguette, can be replaced with white bread;
Large pumpkin, weighing up to 3 kg;
200 gr. mild quality cheese;
Lightly salted fresh feta cheese - 100 gr.;
High quality vegetable or olive oil;
Nutmeg for taste - a small pinch;
250 ml cow's milk.
Cooking method:
1. Cut the baguette or bread into slices no more than a centimeter thick. Arrange the slices on a dry baking sheet and dry lightly in the oven. It is enough to keep the pieces of bread at 150 degrees for ten minutes.
2. Add a little salt and nutmeg to the milk, stir thoroughly with a whisk.
3. In a separate bowl, crush the cheese with your hands, grate the cheese with a coarse grater and mix well.
4. At the prepared pumpkin, cut off some pulp from the sides and bottom, leaving the walls about a centimeter thick.
5. Spread slices of toasted bread on the bottom of the resulting cavity, and put the cheese mixture on it.
6. Cover everything with milk mixed with nutmeg and cover like a topped cap.
7. Bake at 200 degrees for an hour.
8. Serve hot, sprinkling well olive oil.
Whole-baked pumpkin - cooking tricks and tips
The tail on the "cap" can be cut off, but if you still decide to leave, shorten it to 2 cm and wrap it with foil so that it does not burn. If the whole vegetable is placed in a foil package, its peel is guaranteed to be free of tan marks.
If you cook dessert dish, lightly sprinkle the sides and bottom of the vegetable pot with granulated sugar and let stand for a while so that the pulp absorbs it well.
If you baked the vegetable in foil, move it carefully from the baking sheet to the plate. Hot juice accumulates in the package, which can burn yourself.
I saw the recipe for pumpkin with bread in the magazine "Culinary Workshop" and took it as a basis, making some changes to my taste.
Any bread is suitable, but a bright and interesting taste is better, i.e. better rye, whole grain, Borodino than just white or loaf. Choose aromatic herbs to your taste. In addition to pumpkin seeds, it will be delicious with sunflower seeds.
Baked pumpkin with bread can be a stand-alone dish, a hot appetizer, or a side dish.
Prepare the ingredients according to the list.
Chop the onion thinly, cut the bread into large cubes, and cut the pumpkin into thinner pieces so that the bread does not dry out during baking until the pumpkin is cooked.
Sprinkle the onion with balsamic vinegar and the pumpkin and bread slices with olive oil, sprinkle with aromatic herbs and lightly with salt. Sprinkle the pumpkin and onion with lemon juice if desired.
Grease a baking dish and place a crushed or grated garlic clove on the bottom. Then add all the other ingredients mixed together. Bake the pumpkin and bread in the oven at 180 degrees for 15-20 minutes, then sprinkle with pumpkin seeds and send the mold to the oven for another 3-5 minutes.
Pumpkin with cheese is quite an interesting combination that you should definitely try. For juiciness, add cream to the dish, which we will pour directly into the cavity of the pumpkin, and ingredients such as pepper and nutmeg will add an additional spicy taste to the dish.
Ingredients:
- medium sized pumpkin
- 500 gr. cheese (better than hard)
- one liter of heavy cream
- about 50 gr. butter
- pepper, nutmeg to taste
- salt and a little sugar (a small pinch to soften the taste)
Cooking method:
1. Extract the seeds from the pumpkin by cutting off the cap from it. We rub the cheese on a coarse grater and put it in the cavity of the pumpkin. Pour the cream there so that about five centimeters remain to the top.
2. Mix the "filling" with sugar, salt, ground pepper, nutmeg, throw in a couple of pieces of butter. Cover the pumpkin with a cut lid.
3. Preheat the oven (to 170-190 C), send the “stuffed” pumpkin there and bake for 60-80 minutes. Then we cool slightly and serve, scooping out the pulp in a place with creamy cheese content, in deep plates.
Sometimes you really want to bring a little variety and bright colors into an ordinary, measured life. And this applies not only to monotonous everyday life, but also to the usual menu. How would you like to arrange a pumpkin day for your family? Have invented the same fish day, so why not be pumpkin? This is a great reason not only to add brightness to gray everyday life, but also to surprise with delicious and healthy dishes and, finally, make household members look at an ordinary pumpkin with completely different eyes.
Of course, it is impossible to taste even a hundredth of the existing pumpkin dishes in one day. Therefore, limit yourself on this day to only a couple: the main dish of pumpkin and dessert from it. The best way for such a case - baked pumpkin in the oven. Moreover, the pumpkin itself sometimes acts as a pot filled with sweet or savory filling... You can mix diced or sliced pumpkin pulp with vegetables, meat, cheese, cereals, fruit, or honey. Pumpkin gives cereals a delicate aroma and sweetness, meat dishes- juiciness.
By the way, if you are going to cook a dish of pumpkin and meat or poultry, use mint, sage, coriander, caraway seeds, hot and black pepper as seasonings. For sweet pumpkin dishes, add cinnamon, ginger, allspice, cloves, cardamom, or lemon zest. Your dishes will taste excellent. In addition, baked pumpkin in the oven retains a lot of nutrients. Here is one more reason for you to taste the wonderful and bright autumn vegetable prepared according to our recipes.
Oven baked pumpkin with beef, potatoes and mushrooms
Ingredients:
pumpkin, weighing 4-5 kg,
500 g of beef pulp,
1 kg of potatoes,
500 g champignons,
3 onions,
200 g of cheese
4 tablespoons sour cream,
50 ml of vegetable oil,
2 tbsp salt,
1 tsp ground black pepper.
Preparation:
Wash the pumpkin, check its surface, it should be smooth, intact, without damage. Cut off the lid, remove seeds and fibers. Cut the onion into cubes, the meat into small cubes, cut the mushrooms into 4 pieces. Fry the meat in hot oil over high heat, stirring frequently, until a crust forms. Put the fried meat in a separate bowl, and fry the onion in the same oil, add the mushrooms to it and fry over high heat, stirring often until the liquid evaporates, and put it in a bowl too. Cut the peeled potatoes into cubes. Place the ingredients in the pumpkin in layers: meat, potatoes, mushrooms. Pour in salt, black pepper, pour boiling water, without adding 3 cm to the top. Add sour cream, cover, place the pumpkin on a baking sheet, place in an oven preheated to 220 ° C, and bake until the potatoes are tender. When it's done, sprinkle some grated cheese on top of the dish and bake in the oven until golden brown. Cover and let it brew.
Oven baked pumpkin with minced meat, bacon and tomatoes
Ingredients (their quantity is at your discretion):
pumpkin,
chopped meat,
bacon,
tomatoes,
onion,
butter,
flour,
salt, black pepper.
Preparation:
Peel the pumpkin, remove the core, cut into 5x5 cm pieces, 1-2 cm thick and rinse. In a baking dish, place the sliced pumpkin slices in a layer of no more than 5 cm, on them - minced meat with a 2 cm layer and slices of thinly sliced bacon. On it - a layer of sliced tomatoes and finely chopped onions. Sprinkle everything with salt and pepper, put another layer of pumpkin on top, sprinkle with flour, sprinkle with butter and bake in a well-preheated oven until tender.
Pumpkin baked with bell pepper and parsley
Ingredients:
700 g pumpkin
1 onion
1 clove of garlic
2 red bell peppers
2 tbsp butter,
1 bunch of parsley
salt to taste.
Preparation:
Cut the pumpkin into cubes, pepper into strips, chop the garlic. Heat the onion rings in ghee until transparent, add vegetables and simmer for no more than 3 minutes. Then place in a baking dish and bake in a low-temperature oven until tender. Serve with chopped parsley.
Pumpkin with white wine and cheese
Ingredients:
1 kg pumpkin
40 g butter
40 g flour
100 ml of white wine,
150 g grated cheese,
50 g sour cream
milk, nutmeg, salt, pepper - to taste.
Preparation:
Cut the pumpkin into cubes and boil in salted water for 10 minutes. Then strain and place in a baking dish. Fry the flour in butter, dilute with milk and cook until thickened. Then, while stirring, add wine, cheese, sour cream, spices. Pour the cooked sauce over the pumpkin and bake in an oven preheated to 220 ° C for 20 minutes.
Baked pumpkin with eggs
Ingredients:
200 g pumpkin pulp,
5 eggs,
50 g margarine,
30 g butter
salt and parsley to taste.
Preparation:
Cut the pumpkin pulp into small pieces and boil in a little water. Rub the finished pumpkin through a sieve, salt, mix with raw eggs, stir and place in a pre-greased baking dish with margarine. Bake in a preheated oven until tender. Drizzle before serving ready meal butter and sprinkle with chopped herbs.
Baked pumpkin in tomato sauce
Ingredients:
1 kg pumpkin
1 onion
3-5 cloves of garlic
3-5 tbsp vegetable oil,
2 cans (1 liter capacity) canned tomatoes,
1 pinch of sugar
2-3 sprigs of fresh rosemary,
salt, black pepper - to taste.
Preparation:
Heat 3 tablespoons in a skillet. vegetable oil and fry the pumpkin pieces in portions until golden brown. Fry the onions in the same skillet for 5 minutes. Add the garlic and sauté for another minute, then add the tomatoes, sugar and cook over medium heat until the mixture is like a sauce. Add rosemary and season with salt and pepper. Layer the pumpkin pieces in a mold and tomato sauce and bake for 30 minutes in an oven preheated to 160 ° C. A delicious brown crust should appear on the bottom of the dish, and the top should be caramelized.
Pumpkin baked with cheese
Ingredients:
750 g pumpkin
2 onions,
75 g grated cheese
50 g butter
salt to taste.
Preparation:
Cut the pumpkin into 1/2-inch slices and simmer in salted water. Then fold over a sieve. Cut the onion into rings and fry in hot butter. Place the squash slices in a buttered baking dish, sprinkle with cheese and bake in the preheated oven until golden brown. Serve with fried onions.
Pumpkin baked with tomatoes
Ingredients:
500 g pumpkin
300 g tomatoes
grated cheese,
flour - for breading,
vegetable oil, salt, pepper - to taste.
Preparation:
Cut the peeled pumpkin into slices, salt, pepper, roll in flour and fry on both sides in hot vegetable oil until golden brown. Place the fried slices on a greased baking sheet, top with the sliced tomatoes, sprinkle with oil, cover with a layer of grated cheese and bake in the oven until tender.
Slices of pumpkin in foil
Ingredients:
pumpkin,
melted butter,
sugar to taste.
Preparation:
Peel the pumpkin, rinse well and cut into large enough chunks. Wrap each pumpkin slice in foil, leaving a small hole on top. If the pumpkin isn't very sweet, sprinkle with sugar to taste. Pour 1-2 tablespoons into each bag with pumpkin through the left hole. ghee. Place the pumpkin in foil on a baking sheet and bake in hot oven until ready. Serve chunks of hot pumpkin on the table without removing them from the foil. Serve yogurt or kefir separately.
Pumpkin baked in milk sauce
Ingredients:
1 kg pumpkin
100 g margarine
1 tbsp ground crackers,
1 tbsp ghee.
For milk sauce:
1 stack milk,
40 g butter
1 tbsp flour,
1 tbsp Sahara.
Preparation:
Peel the pumpkin from seeds and skins, cut into thin slices, fry in a pan with preheated margarine until golden brown and put in pots. For the sauce, melt the butter in a skillet and lightly fry the flour in it. Dilute the flour dressing with a little warm milk, stir so that there are no lumps, then pour in the rest of the milk and cook over low heat for 5 minutes. Add sugar, stir again and pour the resulting sauce over the contents of the pots. Sprinkle the pumpkin with ground breadcrumbs, drizzle with melted butter, place in the oven and bake until tender.
Oven baked pumpkin with noodles and cinnamon
Ingredients:
1 kg pumpkin
200 g noodles
4 eggs,
50 g sugar
vegetable oil, ground cinnamon and salt - to taste.
Preparation:
Cut the pumpkin into small pieces, salt and fry in vegetable oil. Then combine the fried pumpkin with the cooked noodles until tender. Beat eggs with sugar, mix with pumpkin and noodles, add cinnamon, salt and stir again. Transfer to a baking dish or pot and bake in the oven until tender.
Pumpkin baked with rice
Ingredients:
600 g pumpkin,
1 bag of rice ("Makfa" type),
4 eggs,
1 stack sour cream,
2 tbsp honey,
10 g chopped walnuts
1 tsp ground cinnamon.
Preparation:
Cut the pumpkin into slices. Cook the rice in a bag following the directions on the package. Put the cooked rice in a greased dish, on it - pumpkin, sprinkled with walnuts... Whisk eggs with sour cream, honey and cinnamon. Pour the prepared mixture over the pumpkin and bake until tender.
Pumpkin baked with sesame seeds and honey
Ingredients:
800 g peeled pumpkin,
3 tbsp vegetable oil,
3 tbsp liquid honey,
1 tbsp orange juice
2 tbsp sesame seeds.
Preparation:
Peel the pumpkin and cut into 4 cm pieces. Place the pumpkin in a pot of boiling water and cook for 4 minutes from the moment it boils. Then drain the water, dry the pumpkin. Pour vegetable oil into a baking dish and heat for 5 minutes. Then carefully add pumpkin to the oil, stir and bake for 35 minutes at 200 ° C until a brown crust appears, drain the excess oil. Stir the honey Orange juice and sesame seeds... Sprinkle this mixture on top of the pumpkin and cook the dish for another 5 minutes.
Pumpkin baked with nuts, honey and cinnamon
Ingredients:
1 small pumpkin with sweet orange flesh
20 walnuts,
1 tbsp honey,
1 tsp cinnamon.
Preparation:
Cut the pumpkin into oblong slices 5-6 cm thick, cut into cloves, place in a baking sheet on a sheet of foil. Brush with honey, sprinkle with crushed nuts and cinnamon. Bake in the oven over medium heat until the pumpkin is done.
Baked pumpkin with dried apricots and honey
Ingredients:
1 kg pumpkin
300 g dried apricots,
30 g butter
2 tbsp ghee,
2 tbsp Sahara,
2 tbsp ground crackers.
For milk and honey sauce:
1 stack milk,
2-3 tbsp flour,
3 tbsp ghee,
1 tbsp honey,
½ a bag of vanilla sugar.
Preparation:
Cut the peeled pumpkin into thin slices, put in a pan with heated ghee and lightly fry. Pour dried apricots with boiling water for 5-10 minutes, then drain the water, dry a little and cut into strips. Combine pumpkin and dried apricots and place in refractory clay pots. Make honey and milk sauce. To do this, heat ghee in a frying pan and fry the flour in it until brownish. Then dilute with a small amount of warm milk, stir well so that there are no lumps, pour in the rest of the hot milk, add honey and vanilla sugar, mix again and pour the resulting sauce over the pumpkin. Sprinkle with a mixture of ground breadcrumbs and sugar on top and drizzle with melted butter. Place the pots in the oven and bake the pumpkin over low heat until golden brown... Serve with milk.
Pumpkin baked with wheat bread and dried apricots
Ingredients:
1 kg pumpkin
200 g wheat bread,
1 stack milk,
½ stack. dried apricots,
1 egg,
1 tbsp vegetable oil,
1 tbsp bread crumbs,
2 tbsp Sahara,
salt to taste.
Preparation:
Cut the peeled pumpkin into pieces, boil in milk, add bread soaked in water, separately cooked dried apricots and sugar. Stir the mixture, place in a baking dish, oiled and sprinkled with bread crumbs... Brush the surface with an egg mixed with 2 tablespoons. milk or water and bake in a well-preheated oven for 20 minutes.
Pumpkin baked in a pot with dried fruits
Ingredients:
300 g pumpkin
100 g dried apricots,
100 g raisins
100 g prunes
3 tbsp honey.
Preparation:
Peel the pumpkin and cut into cubes. Cut dried apricots and prunes into small pieces. Put the pumpkin in the first layer in a pot, on it - a layer of dried apricots and a tablespoon of honey. Then again a layer of pumpkin, on top - prunes and a tablespoon of honey. Again a layer of pumpkin, on it - a layer of raisins and the last spoonful of honey. Pour 3 tablespoons into the pot. water, cover and bake in an oven preheated to 180 ° C for 40-45 minutes.
Are you ready to experiment, surprise and be amazed? Then, as they say, you have a pumpkin in your hands. Let your oven baked pumpkin turn out bright, tasty and fragrant.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina