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Meat with potatoes in pumpkin in the oven

Meat and Potatoes Baked in a Pumpkin

A delicious, hearty, wholesome dish with a striking presentation! Meat and potatoes is a classic combination — carbs and protein together, filling and satisfying. But baking them inside a pumpkin makes the dish lighter, more wholesome, and far more original to serve.

Snezhana

Recipe author

Meat with potatoes in pumpkin in the oven

Composition / ingredients

Servings:

Pumpkin (small)

Pork

500

Potatoes

500

Carrot

Onion

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 35 % 7 g

Carbohydrates 40 % 8 g

111 kcal

GI: 63 / 0 / 38

Cooking method

Step 1:

Gather the ingredients. For a dish like this, it's best to use a non-sweet variety of pumpkin (a pie or sugar pumpkin works well).
Step 2:

Wash the pumpkin well and cut off the top to make a lid. Scoop out the seeds and stringy pulp with a spoon or knife. Also trim some flesh from the inside walls, but don't go too deep toward the skin — you want the pumpkin to hold its shape while it bakes so the walls don't collapse. Cut the trimmed flesh into small cubes.
Step 3:

Brush the inside of the pumpkin with vegetable oil, set it on a baking sheet with a little water, and bake in an oven preheated to 350°F (180°C) for 30 minutes.
Step 4:

You can use any meat: beef for something leaner and lower in calories, or pork for something more tender and juicy. I used pork tenderloin. Rinse the meat, pat it dry, and cut it into small cubes.
Step 5:

Wash, peel, and dice the carrot into small cubes.
Step 6:

Do the same with the onion. Put the vegetables in a deep bowl, along with the cubed pumpkin flesh.
Step 7:

Wash, peel, and cut the potatoes into small cubes or rough chunks.
Step 8:

Pour the vegetable oil into a skillet and heat it up. Add the meat and fry over high heat, stirring constantly with a spatula, until lightly browned. Turn off the heat.
Step 9:

Add the meat to the bowl of vegetables. Season with salt and ground black pepper to taste, plus any other seasoning you like. Stir to combine.
Step 10:

Take the pumpkin out of the oven and fill it with the meat-and-vegetable mixture. Pour in enough water to come to within about an inch of the pumpkin's cut edge. If you like, stir a little sour cream into the water so the meat and vegetables braise in a creamy sauce — it gives the dish a lovely creamy flavor.
Step 11:

Put the lid back on the pumpkin and bake for another 35–40 minutes, adjusting for your own oven. Toward the end, if you like, sprinkle the filling with grated cheese and finely chopped fresh herbs for a fragrant, golden top. Enjoy!