Sweet stuffed pumpkin. Step by step photo recipe

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How often do you have pumpkin dishes on your table? Most likely, many of our readers do not often treat themselves and their loved ones to this tasty and extremely healthy vegetable (believe me, it is no coincidence that pumpkin is called the queen of the vegetable garden). The thing is that not everyone knows a lot of recipes for pumpkin dishes. Some people don’t even know how to cook pumpkin porridge, while our grandmothers cooked it almost every day in the fall. And even fewer modern housewives know how to bake pumpkin for dessert or a side dish. We decided to fill this gap and present 7 dietary recipes in which pumpkin baked in pieces in the oven turns out fabulously tasty.

Armenian stuffed pumpkin (hapala)

pumpkin, rice, butter, sugar, cherry plum (pitted), raisins, apples, salt, cinnamon

Pumpkin is the queen of vegetables, which contains a large amount of beneficial nutrients. Some people use it because they like the taste, others because of its healing properties, and still others completely exclude it from the diet because they consider it bland, without any taste.

But you can enrich the taste of “orange watermelon” in various ways. See previous article. Side dishes, soups, salads, desserts and casseroles will decorate the festive and everyday table. Vegetables can be fried, boiled, baked. For cooking, it is recommended to use fruit weighing no more than 5 kg.

Many housewives prefer to bake pumpkin. After such heat treatment, it can be used to prepare desserts, salads, and first courses. If the fruit is young, the peel can be easily peeled using a vegetable peeler or knife. You should also remove the seeds before cooking.

In this article, we will look at several pumpkin recipes that will change your idea of the taste of this vegetable.

Subtleties of technology

The process of baking pumpkin pieces has its own characteristics, without knowledge of which the dish in its organoleptic qualities may not be as attractive as you expect.

You should not purchase small bright orange pumpkins for culinary purposes - they are decorative and are not intended for cooking.
A very small or too large pumpkin is not the best choice. The first will almost certainly be greenish, the second will be overgrown, fibrous and watery. You can’t make a tasty dish from them, even if you find the best recipe. The best option is a medium-sized round vegetable (3-5 kg), with light skin and bright pulp.
The baking time for pumpkin in the oven depends on the size of the pieces. Pieces 2 cm thick need to be cooked for about an hour, thinner ones will bake earlier, and thick ones will take longer. It’s easy to check the pumpkin’s readiness using a fork: if it’s soft, it’s ready.
Pumpkin itself does not have a distinct sweet taste. It lacks sourness. For this reason, when baking pumpkin for dessert, add meat or honey, sour fruits or berries, and sprinkle it with juice.
Considering that it takes a lot of time to bake a pumpkin, a little liquid, most often plain water, is poured into the mold with pumpkin pieces. However, there should not be too much of it, otherwise you will be guaranteed a watery taste of the finished dish.

Baking is one of the best ways to cook pumpkin, as it allows you to preserve the maximum of the nutrients it contains and avoid using a large amount of oil. So almost all recipes for baking pumpkin pieces in the oven are dietary, except when bacon or other high-calorie foods are added to the dish. Below you will find recipes that you can use to bake pumpkin without fear of gaining excess weight.

Dishes with pumpkin - simple and delicious recipes step by step with photos

The orange vegetable can be stuffed with fruits, berries, dried fruits, baked in foil with fish, meat, mushrooms and other products. This heat treatment is used to prepare casseroles, pastilles, porridges and other delicious dishes. In this article we will look at the most popular options for baking fruit.

Pumpkin baked in the oven with tomatoes

Baked pumpkin is most often consumed with honey. This sweet dish is familiar to many from childhood. But there is also a “salty” version of preparation with the addition of cheese and tomatoes.

Pumpkin with apples and raisins

Components:

peeled pumpkin – 0.7 kg;
raisins – 50 g;
apples (peeled) – 0.3 kg;
lemon – 1 pc.;
sugar – 20 g;
ground cinnamon – 1 tsp.

Cut the pumpkin pulp into pieces of arbitrary shape, apples into slices.
Soak the raisins in hot water and squeeze out after 10 minutes.
Place pumpkin and apples in the pan, alternating.
Sprinkle with raisins, sugar, cinnamon.
Sprinkle with juice squeezed from one lemon.
Pour a quarter cup of boiled water into the mold.
Place the mold in the preheated oven. Bake for 30-40 minutes until the pumpkin is soft.

Pumpkin baked according to the above recipe can be served as a dessert. However, the dish turns out to be satisfying enough to completely replace breakfast.

Components:

pumpkin pulp – 0.5 kg;
apples (peeled) – 0.25 kg;
quince – 0.25 kg;
sugar – 60 g.

Peel and cut the pumpkin and fruit into roughly equal-sized cubes.
Stir by adding a spoonful of sugar.
Place in a mold, sprinkle with another spoon of granulated sugar and place in the oven for 20 minutes.
After the specified time, sprinkle with the remaining sugar and bake until done.

This pumpkin dessert has a harmonious sweet and sour taste, best served with whipped cream or unsweetened yogurt.

Components:

pumpkin – 0.25 kg;
apples – 0.25 kg;
nuts – ¼ cup;
sugar – 20 g;
water – 40 ml.

Peel the pumpkin and apples, cut into cubes no larger than a centimeter, mix together, and place in a mold.
Pour some water into the bottom of the mold.
Sprinkle the pumpkin-apple mixture with granulated sugar and place the pan in the oven.
When the pumpkin is completely baked and soft, sprinkle the dish with chopped nuts.

We invite you to familiarize yourself with bird cherry in Siberia: varieties, diseases and pests

Nuts will increase the calorie content of the dish, but at the same time make it healthier. This is especially important in the fall, when it is necessary to strengthen the immune system.

Recipe - Oven-baked pumpkin with fruit:

We will need a small pumpkin. The top must be carefully cut off with a sharp knife to form a lid. We clean the middle together with the seeds well so that the pumpkin looks like a pot.

Cut the pumpkin pulp into small pieces.

We do the same with an apple.

Peel and slightly chop the walnuts.

Now you need to mix all the ingredients in a plate, add honey, sugar and cinnamon.

Fill the middle of the pumpkin with this filling.

Take a small baking dish, pour a little water on the bottom, put the pumpkin in it and put it in the oven to bake for an hour. Then take it out, let it cool and serve it whole. It is convenient to eat directly from it with a spoon or by cutting it into long pieces and arranging the filling in portions on plates.

How to bake pumpkin in the oven

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Pumpkin is a fruit that deserves special respect. She is a source of nutrients and a healer of many diseases. One of the advantages of pumpkin is its long shelf life. That is why it is included in the set of strategic products with which you can easily survive not only the long Russian winter, but also the early spring. The most gentle way to prepare pumpkin, preserving its beneficial properties, is baking in the oven, and here you will learn how to choose and how to bake pumpkin correctly . You will also find a recipe for caramel-ginger syrup , with which baked pumpkin will shine with new colors and make you forget about the most exquisite desserts.

How to choose a pumpkin

The ideal pumpkin is a medium-sized round or oval vegetable, weighing 3-5 kg . Even though especially large pumpkins look impressive, they most often turn out to be excessively dry or, on the contrary, watery, and their taste is bitter. The color of the pumpkin pulp should be deep yellow or even orange. Remember that the color of pumpkin pulp depends on the amount of vitamin A in it - the more vitamin, the more saturated the color. The peel should be dense, but not “woody”. It’s good if the pumpkin still has a tail and it’s dry. If the absence of a tail is the only drawback, then such a pumpkin can be cooked, but it will not be stored for a long time. Sometimes pumpkin is sold cut into pieces. When buying such a pumpkin, be careful, because unscrupulous sellers may offer you a rotten and trimmed pumpkin in this form.

A whole pumpkin can be stored at room temperature without damage until spring. Cut pumpkin should be used within a week. If you do not plan to cook the pumpkin within this period, it is better to immediately peel and seed it, cut it into pieces, put it in a bag and freeze it. You can also freeze baked pumpkin pulp and then use it to bake muffins.

Step-by-step photo recipe:

Wash the pumpkin and wipe dry. Cut in half and remove the soft-membraned seeds . This is convenient to do with a spoon. There is no need to peel the peel. The skin of a pumpkin is very hard and it is quite difficult to separate a raw pumpkin - save your energy and easily separate the skin after baking. In addition, pumpkin baked with the peel has a richer aroma.

Pumpkin seeds can be eaten. This is a valuable and useful product. Fried, they are very tasty, and raw, eaten on an empty stomach, have antiparasitic properties. Peel them from the orange pulp, rinse well and dry on a towel.

If the pumpkin is small, you can bake it in halves. It is better to cut a large pumpkin into pieces. Place the pumpkin on a baking sheet, skin side down; it is better to cover the baking sheet with foil or baking paper. If you do not plan to prepare caramel-ginger syrup, then grease the pumpkin with vegetable or melted butter and sprinkle with sugar (you can sprinkle with honey).

If you plan to cook the pumpkin with caramel-ginger syrup, then you do not need to grease it with butter and sprinkle it with sugar.

Bake the pumpkin in a preheated oven at 200ºC for 1-1.5 hours . The baking time depends on the weight of the pumpkin, the variety, and even the soil in which it grew. Therefore, after about an hour, start checking the pumpkin for softness with a fork or knife - pierce it and if the pumpkin is soft, it is ready.

The flesh of the baked pumpkin can be easily separated with a spoon or the skin can be cut off and the pumpkin cut into small cubes.

If you baked pumpkin with sugar, then after baking it is ready to eat. For pumpkin baked without any additives, I recommend preparing caramel-ginger syrup .

Caramel ginger syrup

You will need:

sugar 100 g + 1 tbsp. water
honey 3 tbsp.
lemon juice 3 tbsp.
zest of 1 lemon
grated ginger 50-70 g

This amount of syrup is designed for 500-600 grams of baked pumpkin.

If you are familiar with the list of ingredients for caramel ginger syrup, then this means that you have already baked Honey Cake, the recipe for which this syrup is added to the dough. The simple but bright ingredients included in it - honey, lemon and ginger - fade a little against the background of the lush pastries, giving them their best qualities. Backing vocal is not bad, but I think that an unusual sweet and aromatic syrup deserves more, so a recipe with pumpkin appeared in my home kitchen. And although pumpkin loves to dominate, here it humbly fades into the background, allowing all the ingredients of the syrup to brightly and harmoniously express themselves in their entirety. I recommend using fresh ginger root , since dry ginger loses some of its beneficial properties, does not have the characteristic spicy taste and aroma, the same pungency that makes the taste of caramel-ginger syrup unforgettable.

Remove the zest from the lemon by rubbing the thin yellow part of the peel on a grater. Squeeze out the juice (3 tbsp).

Peel the ginger and grate it on a fine grater - 50 grams of ginger is a piece approximately 3-5 cm long. Ginger improves metabolism and promotes good digestion, so you can put more of it, depending on your taste. The fresh root is perfectly stored at room temperature, you can cut off the required amount as needed, the cut dries out and the ginger does not spoil.

In a frying pan or small saucepan with a thick bottom, melt sugar (100 g) with one tablespoon of water. Stir. The sugar should completely melt and darken, turning into caramel. Add honey (3 tbsp), zest, grated ginger and lemon juice. Mix well and heat for a couple of minutes.

Pour hot syrup over pumpkin pieces and stir. Baked pumpkin with caramel-ginger syrup is a self-sufficient dish that can easily replace any meal; it is also an excellent Lenten dessert or accompaniment to tea.

No one will forbid us to add nuts to such a pumpkin. This is especially true during Lent.

Pumpkin with caramel ginger syrup keeps well in the refrigerator for several days. It can be added to porridge or used for baking. Try these Roasted Pumpkin Muffins

Pumpkin is an amazing fruit that retains its beneficial properties even after long-term storage. It would not be wise not to include it in your diet, especially in winter and early spring. I hope that caramel-ginger syrup will make those who are indifferent to it fall in love with pumpkin.

See all recipes with pumpkin using the tag #pumpkin

How to bake pumpkin in the oven. Brief recipe.

You will need:

pumpkin 500-600 gr
sugar 100 g + 1 tbsp. water
honey 3 tbsp.
lemon juice 3 tbsp.
zest of 1 lemon
grated ginger 50-70 g

Wash the pumpkin and wipe dry. Cut in half and remove the soft-membraned seeds. Cut the pumpkin into pieces. There is no need to peel the peel. Place the pumpkin on a baking sheet, skin side down, and bake in a preheated oven at 180ºC for 1.5-2 hours. Peel the cooled pumpkin and cut into small cubes. Pour in the caramel ginger syrup and stir.

Caramel ginger syrup

In a frying pan or small heavy-bottomed saucepan, melt the sugar with one tablespoon of water. Stir. The sugar should completely melt and darken, turning into caramel. Add honey, zest, grated ginger and lemon juice. Mix well and heat for a couple of minutes.