The combination of meat with vegetables has long been considered the most successful - both in terms of taste and in terms of usefulness. And the best company is each other pork with pumpkin. Aroma, taste, satiety and a wonderful spectacle - all on one plate!

Pork with for dinner

This dish is easy to prepare and does not take long. Vegetable and meat are taken equally; for a family of two, 300 grams of both are enough. Pumpkin and pork are cut in the same medium cubes, two onions - as you prefer, four garlic cloves can be cut, you can use them whole.

Half a cup of good rice is boiled until half cooked. Frying is done from the onion, then meat is added, and the process continues until it becomes lighter. Next, pumpkin with garlic is poured in, the fire is turned on, and the contents of the wok are stewed for about a quarter of an hour. Semi-finished cereals are poured last. Ten minutes under the lid - and dinner is ready. Best of all, such pork with pumpkin “goes” with fresh vegetables and herbs. Radishes, small tomatoes, onions, cilantro - whatever is in season.

Sweet and sour with pumpkin

The main components will be meat, golden vegetable and tomatoes. In total, a third of a kilogram is taken; the ingredients are cut into equal cubes. First, the pork is fried until evenly tanned. When he appears, wine is poured in - red, semi-sweet, two-thirds of a glass. Evaporation takes about ten minutes, then the same amount is given to caramelization of meat. Pumpkin is added, and immediately - half a glass of soy sauce. Five minutes of frying, and the fire is reduced so that the pork and pumpkin are steamed a little. As the vegetable softens, tomatoes are poured. Salt should also be added here, but a little, since the sauce is already salted. Ten more minutes are allotted for the final preparation. It is delicious with any side dish or just with vegetables.

spanish recipe

Very suitable for those who like baked pork with pumpkin. The recipe with a photo will surely convince you to join the fans of sunny Spain cooking. It will take a kilogram piece of a good part of the carcass and a little more than a pound of pumpkin, cut into large chunks. For the marinade, chopped garlic clove with a pinch of salt is rubbed with olive oil, after which two tablespoons of vinegar (wine) and a spoonful of cardamom, paprika and cumin are added here. Half of the resulting composition of pork is rubbed on all sides and left overnight. The next day, the rings of one onion are simmered until soft; pumpkin slices are placed on a baking sheet, the remains of the marinade and onions are distributed over them. The top of the pyramid will be a piece of meat. This masterpiece will bake for almost an hour. And eat - much faster.

"Harmonic"

It turns out to be very interesting. Only you need to stuff it in a special way. A large, up to a kilogram, piece of pulp (the most resembling a rectangle is chosen) is incised with parallel slits. Not to the end, so that separate chunks do not work out. The meat is sprinkled with salt and spices. The pumpkin is cut into plates no thicker than 0.5 cm, and three dense large tomatoes are cut into circles. The pumpkin is inserted into the incisions, the meat is placed in a mold and covered with tomatoes on top, and the remaining pumpkin on the sides. The structure is baked for half an hour, after which cheese slices are placed on top, and the baking sheet is returned to the oven for another quarter of an hour. When serving, melted cheese can be cut to present the “accordion” and simplify its division into portions.

Seductive casserole

When creating a dish, you need to be creative in cooking. Pork with pumpkin, for example, might well be paired with potatoes and the famous béchamel sauce to make it a gourmet-worthy dish.

Let's start with roasting. For her, the onion is cut into squares, and the carrot into strips. First, the first vegetable is sent to the pan, when it becomes transparent - the second.

600 grams of lean pork are crumbled into not very large cubes, sprinkled with pepper, nutmeg and salt and folded into a mold. Proportionate pieces of pumpkin (half a kilo) and potatoes (somewhere around a kilogram) are added to it, and then frying that has ripened to the right moment.

Now let's get to the sauce. Half a pack of butter, about 100 grams, is slowly melted in a frying pan. When it sizzles, pour half a glass of flour. It must be vigorously stirred until it acquires a slight brownishness. Without stopping to work with a spatula, pour in a liter of milk. The sauce is cooked until it thickens. At the end, it is salted, peppered and poured into a mold. The dish is placed in the oven for approximately 40-45 minutes. Shortly before readiness, it is sprinkled with grated cheese and “brought to mind” for a few more minutes. This pork with pumpkin is a completely independent dish. You can add greens to the company to it: chop and sprinkle on top.

Unusual cutlets

If you add pumpkin to minced meat, and even supplement the usual recipe with sauce, you get cutlets, from which you can’t pull a gourmet by the ears. About a third of a kilogram of a vegetable without a peel, cut into small pieces, is passed through a meat grinder. The juice is squeezed out of the mass so that the cutlets do not fall apart. Separately, half a kilogram of pork is ground with three cloves of garlic and an onion. Another onion is finely chopped and fried; butter for frying is taken butter. All three blanks are connected in a common container, an egg is driven in and a favorite set of spices is added (at least salt and pepper). The mixed minced meat is carefully beaten off, not very large cutlets are molded from it and placed on a baking sheet, which is put into the oven for a third of an hour. For the sauce, sour cream and ketchup are mixed in equal amounts, three tablespoons should be enough for the indicated amount of products. Cutlets are poured with sauce, and the form is put back for another quarter of an hour.

Step 1: Prepare the ingredients for cooking.

First, take the meat, rinse it with running water and dry it with a paper towel. We clean the meat from the veins and films and cut it on a cutting board into strips or cubes. You can use almost any part of pork for stewing, but I prefer to work with fillets.
We also wash the vegetables and cut them as follows: pumpkin into cubes, chop the onion, pass the tomatoes and garlic through a meat grinder, or chop with a blender into the filling. So, our ingredients are ready to cook, let's move on to the next step.

Step 2: Stew pork with pumpkin.

Pour a little vegetable oil into the pan and fry the pieces of meat until they become light golden in color. Transfer them to a plate to free the pan for now.
In the same pan, fry the onion until transparent, put the pumpkin on top and continue to fry, stirring constantly, for 5 minutes. Then add the tomato-garlic filling, season with spices, close the pan with a lid, reduce the heat and simmer for another 15-20 minutes. The pumpkin needs to soften a little before we add it to the meat. We return the meat to the pan, mix well, cover and simmer over low heat until fully cooked for another 20 minutes. If desired, you can add sour cream, but even without this, the pumpkin will steam out and turn into a sweetish amazing sauce.

Step 3: Serve the pork stew with pumpkin to the table.

Like any other stew that has a rich taste and aroma, it is best served with a side dish that will not compete with the brightness of the taste. As such a side dish, you can offer rice, boiled potatoes, pasta. Pork stew with pumpkin should be served hot and always with gravy. You can decorate the dish by adding a sprig of dill or parsley, or just sprinkle with herbs. Bon appetit!

You can use tomato paste instead of tomatoes.

The taste of the pumpkin is quite mild, so spices are very suitable for it - cumin, pepper, oriental mixtures. You can add whatever you like.

Raise the lid as little as possible when stewing meat so as not to lower the temperature inside the cookware. To speed up the stewing process, you can add a little pomegranate juice to the dishes.

Pumpkin attracts primarily with its bright color, which can decorate any dish. Do not forget about the original sweetish taste and beneficial properties of the vegetable, which contains many useful vitamins and minerals. Stewed pumpkin gives the meat tenderness and original taste. What is important - this combination is suitable for both adults and children. Pumpkin will be considered the main vegetable.

Recipe for pumpkin with meat and potatoes

Such a dish will appeal to those who are already tired of the banal combination of potatoes and meat products. In addition, this is a great chance to feed the children a healthy orange vegetable.

For cooking, you need the following ingredients: 0.5 kg of meat and the same amount of potatoes, as well as 400 g of pumpkin and 100 ml of sour cream. For this option, it is better not to use chicken fillet, as it is too dry.

We proceed to the processing of vegetables: we clean them and cut them into cubes. In a hot frying pan, lightly fry the pork or beef, cut into pieces, and then transfer it to the form in which the dish will be baked. Separately, you should brown the vegetables a little and send them to the meat. Add sour cream and spices to them. Mix everything well, cover with a lid and simmer for 40 minutes. in the oven.

How to cook a dish of pumpkin with meat in a slow cooker?

Thanks to the use of a multicooker, you should not worry that some products will be raw or, on the contrary, burnt. In addition, such processing allows you to save the maximum amount of nutrients and at the same time saturate both meat and vegetables with new flavors with the help of spices and other products.

Ingredients:

• Approximately 1 kg of bright pumpkin;
• 1.3 kg of young beef;
• 250 g of onion;
• Bulgarian pepper;
• 50 g prunes;
• Soy sauce;
• Vegetable oil;
• Salt and pepper.

Cooking method:

An unusual recipe for cooking pumpkin with meat in the oven

We offer an original dish - a whole stuffed pumpkin, by the way, it is served in many restaurants of national cuisine.

Ingredients:

• Large pumpkin (about 4 kg);
• 1.5 beef;
• 4 stalks of celery;
• A couple of red onions;
• Carrot;
• Young squash;
• A couple of bell peppers of different colors;
• 3 tomatoes;
• Garlic;
• Spices.

Cooking method:

How is pumpkin with meat in pots prepared?

Thanks to the use of clay pots, the dish is fragrant and rich. If desired, you can change the recipe, for example, add different spices or any other vegetables. As for meat, for this recipe you should use beef or pork.

Ingredients:

• Approximately 750 g of meat;
• 6 medium potatoes;
• Bulb;
• 4 cloves of garlic;
• A couple of tomatoes;
• About 300 g pumpkin;
• Salt and favorite spices.

These products are enough for about 10 servings.

Cooking method:

Recipe for pumpkin soup with meat

The original first course is not only tasty, but also very satisfying and healthy. It is easy to prepare, the main thing is to follow the recipe.

Ingredients:

• Approximately 1 kg of beef pulp;
• 1 liter of beef broth;
• 5 cloves of garlic;
• 4 celery stalks, onion;
• A couple of carrots;
• About 900 ml chopped tomatoes in their own juice;
• About 280 g pumpkin;
• 3 potatoes;
• 1/4 st. pearl barley;
• According to 2 tbsp. spoons of flour;
• Olive oil;
• starch;
• 0.5 st. white wine;
• A couple of sprigs of rosemary;
• 2 teaspoons oregano;
• Salt, pepper and herbs.

Cooking method:

Recipe for a side dish of pumpkin for meat

In general, there are many different side dishes from this vegetable, we suggest choosing a restaurant option that can be served on the festive table - pumpkin julienne in potato boats.

Ingredients:

• Large 4 potatoes;
• About 300 g pumpkin;
• Egg;
• 4 tbsp. spoons of Parmesan;
• 100 g Brie cheese;
• Olive oil;
• Approximately 100 ml of low-fat cream;
• Salt and pepper.

Cooking method:

All of the above recipes will appeal not only to adults, but also to children. A beautiful and very tasty dish can be served not only for a regular dinner, but also for a festive table. Since meat and pumpkin are versatile foods, they can be paired with other ingredients for new flavors, so experiment.

Bright, healthy pumpkin and tasty, fragrant pork - a wonderful combination. We offer you to cook according to one of the best recipes!

The taste is delicate, soft, thanks to the combination of the noble aroma of pork and delicate pumpkin pulp.

• Pork - 300 gr.,
• Pumpkin - 200 gr.,
• Onion - 1 pc.,
• Olive oil - 2 tablespoons,
• Soy sauce - 2 tablespoons,
• Spices, herbs, salt - to taste

To prepare this dish, you need lean pork meat. It should be washed and dried with a towel or napkin. You need to cut into small pieces. It should be borne in mind that the meat is fried, so you should not grind too much.

Wash the pumpkin, remove the skin and seeds, and cut into cubes. There is one point: when choosing a fleshy pumpkin fruit on the market, you should opt for light, unsweetened varieties.

We send the chopped and salted pieces of meat to the pan. I fry them until golden brown over high heat, so the pork retains its juiciness. When the meat is fried, I add pumpkin cubes and onions to it. I lightly fry the whole composition before the next step.

Liquid is needed to stew meat. I take about 0.5 liters of hot boiled water and pour it into the pan. You can also use any broth or brine. In order for the water to turn into a fragrant gravy during stewing, you need to add spices and herbs. In general, meat is very fond of seasonings, spicy and spicy. I use natural ready-made spice mixes, the blend of which varies, depending on the manufacturer. Any good "meat" mix will do. A fragrant spice gives the meat dried herbs: dill, parsley and my favorite basil. It goes well with pumpkin, giving the dish the necessary piquancy. The dietary version of this dish is limited to one herb without spices.

Having flavored the meat with seasonings, I cover everything with a lid and the carcass until the pumpkin is soft enough. A few minutes before cooking, I add two tablespoons of soy sauce.

Serve the stew with a side dish of fresh vegetables or sour cream as an independent dish, decorated with fresh herbs.

Bon appetit!

Recipe 2, step by step: pork with potatoes and pumpkin

Baked pork with potatoes and pumpkin is a completely homemade recipe for a large family and / or for evening gatherings with old friends, not as a festive dish, but as a dish for a small cozy company.

The products are the simplest; pork with potatoes and pumpkin does not require attention during cooking and time for preparing products, which is very convenient.

Since spices are practically not used, the taste is very natural and organic.

The quantity and proportions of the ingredients are variable, so it makes no sense to specify the exact amount of one or the other. Focus on your own taste.

• Pork. Both boneless and on the bone.
• Potato.
• Carrot.
• Pumpkin.
• Onion.
• Garlic.
• Bay leaf
• Salt.
• Black freshly ground pepper.
• Vegetable oil. 3 art. spoons.

Peel the carrots and cut into fairly large rings.

We clean the pumpkin from hard skin and seeds and also cut into cubes with a side of 3-4 cm.

Onion cut into large feathers. We also cut the garlic into fairly large pieces.

Peel the potatoes and cut lengthwise into quarters.

We put all the chopped vegetables in a deep baking sheet, add a little salt, black pepper, vegetable oil and mix so that all the pieces of vegetables are covered with oil.

Pork cut into large pieces, salt, pepper on both sides and. if there is a tenderizer, lightly beat off with a tenderizer.

We lay the pork with the vegetables, slightly “burying” the pieces of pork in the vegetables. Add about 1 cup of water, a little less, to avoid burning. We put 2-3 leaves of bay leaf.

Wrap the pan tightly with foil.

We put a baking sheet with meat and vegetables in an oven preheated to 180ºC. And we forget about it for about an hour and a half.

After an hour and a half, we take the baking sheet out of the oven, remove the foil.

Very hot, lay out on plates and immediately serve on the table, sprinkled with chopped herbs.

Recipe 3: Oven-Baked Pumpkin with Pork

• Pumpkin - 1.5 kg
• Potato - 5 pcs
• Onion - 1 pc.
• Hard cheese - 100 g
• Butter - 80 g
• Pork - 200 g
• Spices
• Ketchup - 2 tbsp. l.
• Mayonnaise - 5 tbsp. l.
• Breadcrumbs - 2 tbsp. l.
• Sunflower oil (for frying) - 2 tbsp. l.

For this dish you need a small pumpkin (up to 2 kg). Peel the pumpkin and remove excess pulp.

We cut the pork into pieces. I do not cut very finely so that the taste of pork is felt in the dish.

Fry meat with finely chopped onion. Salt lightly.

We cut the potatoes into cubes and also fry in sunflower oil. Salt, add spices (I add allspice and paprika).

We rub the cheese on a coarse grater.

Thoroughly grease the inside of the pumpkin with butter. Then we begin to lay the prepared ingredients in layers.

At the bottom of the pumpkin we put potatoes, then meat, a little ketchup and mayonnaise. Again potatoes, meat, ketchup, mayonnaise.

The last layer is potatoes. Drizzle with mayonnaise. And be sure to put butter on top. Without oil, the dish will not be so rich and tasty!

Top with a thick layer of cheese.

Now it's important! To keep the cheese from sticking to the foil, sprinkle it on top with breadcrumbs (not breadcrumbs!), but with homemade breadcrumbs. I posted the recipe for them. If you leave the top layer of cheese - it will be all on the foil ... And the dish will not look so beautiful!

Wrap the pumpkin in foil. Do not spare the foil - the juice with oil should not leak onto the sheet. Otherwise it will burn!

We put the pumpkin in the oven for 1.5 hours. I cook at 200˚. No need to look! Won't burn! Pumpkin takes a long time to cook. You will love the result!

Recipe 4: pork with pumpkin in a slow cooker (step by step)

An interesting, simply magical combination, where one component perfectly complements the other. It's really delicious!

• Pork (tenderloin) - 600 gr.
• Pumpkin - 1kg (or a little more)
• Vegetable oil - 2 tablespoons
• Salt and spices to taste

From the pumpkin, of course, you need to cut the peel. And remove the unfit for food middle with seeds. Next, I cut the pulp into cubes. I wash the pork tenderloin in cold water. Then (I have already become a habit) I blot with a paper towel. My pork is low in fat. But, if it is on your meat, then you can do as you wish - cut it off or leave it - it's up to you. I cut the prepared tenderloin into pieces. They are not very small, but not very large either. Pumpkin and pork are about the same size.

On the “Frying” (“Meat”) mode, I lightly fry the fillet. Before putting the meat into the bowl, poured a couple of tablespoons of oil into it and let it warm up. During frying, the pork pieces are periodically stirred so that they do not stick together and are evenly fried. Yes, and so that they do not stick to the bowl (there is such a sin behind my Redmond m170 multicooker). "Frying" is no longer needed.

When the previous step is completed, I send a pumpkin to the MV. I mix.

Salt, sprinkle with Herbes de Provence and mix again. I close the lid and transfer the multicooker to the "Extinguishing" mode for 40 minutes.

So 40 minutes is up. Pork with pumpkin is ready. This time, for some reason, a lot of liquid formed (I wish the conclusion: it depends on the type of vegetable), but my family likes it. For those who want to get rid of the liquid - turn on the “Frying” or “Baking” for 10 minutes, do not close the lid. Then you get more roast than stew.

The dish can be used as an independent. Or as an addition to boiled potatoes, for example. Pairs well with pasta.

Recipe 5: pork with mushrooms in a pumpkin in the oven

The recipe does not contain the quantity and weight of the ingredients, because. in this recipe it is impossible to do this due to the fact that even if you have a pumpkin of a suitable weight, you still won’t guess how much free space it will have inside, because. and the number of seeds and wall thickness will be different for each pumpkin, which means that a different amount of filling will fit inside.

• Pumpkin
• Meat pork or chicken
• Champignon mushrooms)
• Tomato
• Onion
• Greenery
• Garlic
• Vegetable oil
• Cream (optional)
• Pepper

Pour vegetable oil into a bowl (about 2 tbsp), add garlic squeezed or grated on a fine grater (3-4 teeth), salt and pepper.

Mix everything thoroughly and let it brew.

We cut off the lid of the pumpkin, because. I didn’t have a round pumpkin, but an elongated one, so I cut it off just above the level where it starts to narrow.

We remove the seeds.

We add our garlic sauce.

And smear it all over the walls of the pumpkin. We leave the pumpkin.

Cut the onion into cubes.

We begin to fry it in vegetable oil at medium temperature.

At this time, cut the mushrooms into slices.

And add them to the onion. Salt and pepper to taste. Stir and simmer until the liquid comes out of the mushrooms.

Take a deep bowl and put the mushrooms in it.

Meat cut into cubes.

We spread it in a frying pan heated with vegetable oil. Salt and pepper to taste.

And fry it for 5 minutes, stirring occasionally.

Then put in a bowl with mushrooms.

Cut greens and tomatoes.

If there are pumpkin trimmings, then cut them too.

And put everything in a bowl with meat and mushrooms.

Stir to distribute all ingredients evenly.

And put the filling in the pumpkin.

If you decide to do with cream, pour in more of them.

We close the pumpkin with a cut lid. The lid can be secured with toothpicks.

We put in a cold oven, set the temperature to 200 C and cook for 2 hours (+/-).

Because Since all pumpkins are different, we check the readiness by piercing a toothpick into a cut of a pumpkin. The toothpick should go in easily, but you don't need to overexpose the pumpkin, otherwise it will fall apart. Again, if you don't plan to eat the pumpkin itself, but only use it as the original baking dish, you can bake smaller. So, my pumpkin is ready.

This is how it looks with the lid removed and so it can be served on the table.

This is how she looks inside. I cut the pumpkin into pieces so that those who wanted meat with pumpkin could freely take pieces of pumpkin as a side dish.

Recipe 6: Pork with Pumpkin and Potatoes in a Pot

Pork Pot with Potatoes and Pumpkin is a classic pot roast combination. This dish can be prepared in different ways. The simplest - without frying, it is suitable for those who are trying to reduce the calorie content of ready meals or do not eat fried foods for some reason. You can pre-fry both vegetables and meat - the taste will be more saturated, or fry only meat products. In any case, cooking will not be tedious, and the food will turn out very tasty.

• pork - 300 gr;
• pumpkin - 150 gr;
• potatoes - 4-5 pcs;
• onion - 2 large onions;
• carrots - 1 pc;
• vegetable oil - 2-3 tbsp. spoons;
• peppercorns - 0.5 tsp (grind);
• salt - to taste;
• bay leaf - 3-4 pieces;
• water or broth - as needed;
• sour cream, herbs, vegetables - for serving.

Cut the pork into portions. Heat the oil in a frying pan over high heat, put the meat and fry it until it changes color. The fire must be strong for the first five minutes in order to quickly evaporate the meat juice.

Then reduce the flame to medium and continue to fry the pork for about five more minutes. Pieces of meat need to be browned and laid out in pots.

While the meat is fried, cut the carrots into slices, chop the onion in wide strips along the height of the onions.

Cut the potatoes into quarters, then cut into medium-sized slices or cubes. The pumpkin in the recipe is frozen, already cut into pieces. Fresh must be cleaned, the seeds selected and the flesh cut into pieces about the same size as potato wedges.

In the fat left over from frying the meat, fry the onion until translucent and golden brown.

Mash the black peppercorns, pepper the meat. Transfer the fried onion to the pork.

Pepper a layer of onion, add salt. Add carrot pieces.

Fill the pots with potatoes almost to the top, lightly compacting with a spoon or shaking the pots. Salt, pepper, put one or two small leaves of laurel.

Put the pumpkin, cut into large pieces, on the potatoes. Add salt to the hot broth or water, taking into account that the meat and potatoes are already slightly salted. Pour vegetables and meat, covering the layer of potatoes. Cover the pots with a lid and place in the oven. It should already be warmed up to 170 degrees.

After 20 minutes, the pots will heat up and the stewing process will begin. The total cooking time is approximately one and a half hours, during which time the meat will become soft. After the fire is turned off, due to the temperature gained, the pots will continue to cook. Therefore, it is recommended to leave them in the switched off oven for 15-20 minutes and then serve. You can add meat with potatoes and pumpkin with thick sour cream, fresh herbs or a salad of young vegetables. Bon appetit!

Recipe 7: How to Make Pumpkin Pork Roast

• 1 pumpkin in the shape of a pot - round, not very large, 2 - 2.5 kg;
• 500 g of meat (pork with a little fat);
• 1 medium carrot;
• 1 onion;
• 5-7 small potatoes;
• Salt, ground black pepper;
• Water - 1.5 - 2 cups.

First, let's prepare the filling. Peel and wash onions and carrots; finely chop the onion and start sautéing in a frying pan with sunflower oil. While stirring, cook the onion on a small flame for 2-3 minutes.

Then add grated carrots to the onion and continue, stirring, sauté for a couple more minutes.

Cut the meat into small pieces and add to the vegetables.

After frying the meat until the color changes, pour water into the pan so that it covers the meat, salt, pepper, cover and simmer for 15-20 minutes.

In the meantime, wash the pumpkin, carefully cut off the top so that you get a lid, and take out the seeds from the middle.

Peel the potatoes, wash and cut into medium-sized cubes. Add the potatoes to the meat with carrots and onions, and simmer together for another 10 minutes.

We put the pumpkin in a refractory form or a cast-iron pan, on the bottom of which 2-3 cm of water is poured.

Put the meat and vegetables together with the broth in a pumpkin pot.

Cover with pumpkin lid.

And then cover with foil on top, trying to make it more or less airtight.

Thanks to the broth inside, the water outside and the foil, the pumpkin baked whole and roasted in it turn out soft and juicy.

We put the whole composition - a form with a pumpkin in it and foil on top - in the oven at 180C and bake for about an hour and a half.

You can check for readiness by piercing the pumpkin with a toothpick: if soft, then ready!

Recipe 8: delicious pork with pumpkin in the oven (with photo)

Pumpkin, cooked in company with meat, acquires a new, special, non-pumpkin taste. But it's better to try once than read a hundred times! Just do not be tempted to put potatoes in the roast - try the original version with pumpkin.

And to make roast with pumpkin delicious, you need to choose the right pumpkin. Best of all - nutmeg or Arabatskaya, in the form of a bottle - it is the most delicious and bright!

• pork - 0.5 kg;
• a whole small pumpkin or half a medium one;
• carrot - 1 medium;
• onion - 1 small;
• salt - 1 incomplete table. l. or to taste;
• ground black pepper - ¼ tsp;
• sunflower oil;
• parsley, dill;
• 2-3 glasses of water.

Heat the sunflower oil in a frying pan, chop the onion smaller and start frying over medium heat, stirring occasionally,

When the onion becomes translucent, add coarsely grated carrots to it. Fry, stirring, together for 3-4 minutes.

Salt (for now, take half the salt - half a tablespoon), pepper, mix and continue to fry the onions and carrots along with the meat - until its color changes.

Then pour water into the pan - enough to completely cover the meat (about 2-3 cups), cover with a lid and leave to simmer at a low boil for 30-35 minutes.

In the meantime, clean the pumpkin. We will get the middle part with a spoon - do not throw it away, pumpkin seeds can be obtained, dried and eaten - they are tasty and healthy.

We peel off the peel, and cut the flesh into large cubes. Pumpkin cooks faster than potatoes, so you need to cut it into larger pieces than roast potatoes.

After the meat is stewed for half an hour or a little more, we transfer the contents of the pan to the pan, add the pumpkin, add salt and mix. You can continue to cook both on the stove and in the oven - in this case, transfer the meat and pumpkin to a baking dish and cover with foil.

We simmer the roast in a saucepan under the lid for 25 minutes on a small fire so that it does not boil too much and the pumpkin does not boil. You do not need to stir - then the pumpkin cubes will remain whole, beautiful and neat. If cooking in the oven, bake at 180ºС for about 45 minutes.

2-3 minutes before readiness, add chopped parsley and dill to the roast with pumpkin. Greenery against the background of a bright orange pumpkin looks very colorful!

Let the roast simmer with greens for a couple of minutes, and you can turn it off.

Fragrant, appetizing pumpkin roast is ready!

Russian cuisine cannot be imagined without pumpkin dishes. Previously, it was baked in cast iron in a Russian oven, added to porridge, and served with sugar for dessert. Now soups, mashed potatoes, juices, side dishes are prepared from it, pies and muffins are baked with it. It is stuffed and baked with meat, casseroles and roasts are prepared. The sweet taste of pumpkin goes well with any kind of meat and complements its taste. Especially good combination is obtained with pork. Cooked pork with pumpkin acquires a wonderful aroma and taste in the oven.

Pork with pumpkin in a roasting sleeve

Product set

• Pork without bones - 500 grams;
• Pumpkin - 1 kilogram;
• Vegetable oil - 100 milliliters;
• Dried thyme - 1 tablespoon;
• Sweet paprika - 1/2 tablespoon;
• Ground pepper - 1 teaspoon;
• Salt.

The orange fruit pairs well with rosemary, saffron, ginger, and nutmeg. In dishes with meat, the vegetable is seasoned with thyme and rosemary. In this recipe, the side dish and the main dish are cooked together and saturate each other with flavors and aromas. Pork with pumpkin cooked in a roasting sleeve turns out to be very juicy, and a vegetable and spices add a unique taste. In the oven, the recipe is simple and does not require much time to prepare, the dish is baked for 1 hour.

Step by step recipe

If you want to get a golden crust, 15 minutes before cooking, cut the bag in the middle and open it. This mixture can be prepared in clay pots. If the dish is baked in the sleeve, then it languishes in pots, the taste will be slightly different.

Pumpkin stuffed with meat

Product set

• Pumpkin - 1 piece (1.5 kilograms);
• Minced pork - 500 grams;
• Carrots - 2 pieces;
• Onions - 2 pieces;
• Garlic - 2 cloves;
• Hard cheese - 150 grams;
• Mayonnaise - 20 grams;
• Vegetable oil - 2 tablespoons;
• Ground pepper;
• Salt.

Baked stuffed pumpkin with minced meat and cheese not only diversifies the usual diet, but can also become a festive treat if cooked from a mini pumpkin. The dish will turn out colorful if the pumpkins are small, one piece per serving.

Step by step recipe

Rice, millet and buckwheat are excellent for filling, so minced meat for filling can be supplemented with cereals. The filling can be prepared from small pieces of any meat; chicken, turkey and beef also go well. They are pre-fried with onions, carrots and spread inside. The fillings are also prepared with the addition of mushrooms and potatoes or simply vegetable.

With pork and an orange vegetable, you can cook a simple casserole, cut the pork, beat it off and spread it on the bottom of the mold, sprinkle the pieces of pork with chopped onions. Layers are poured with sour cream, thin slices of orange fruit are added on top and sprinkled with grated cheese. I bake this dish for 60-70 minutes.

Kebabs are prepared from meat and an orange vegetable, the pieces are marinated together and strung on a skewer, alternating them. A large piece of marinated pork can simply be baked on a bed of fruit slices.

Mashed potatoes are prepared from a baked vegetable for a side dish. It is peeled, put in a bowl, supplemented with spices and crushed with a blender. Puree will turn out more saturated if cream or butter is added to it.

Choose any cooking method, delight and surprise your loved ones with new wonderful dishes.