Roast Meat Baked in a Pumpkin
Delicious, juicy, and budget-friendly — for holidays and everyday dinners alike. Roast meat baked right inside a pumpkin makes for a truly tasty and eye-catching dish. The presentation is what sets it apart: the pumpkin doubles as an edible baking pot that's sure to impress your family and guests.
Cooking method
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Step 1:
How do you make this roast? You'll need one pumpkin weighing about 2 kg (4.5 lb), or two small pumpkins of 1–1.2 kg each. Choose a round pumpkin with plenty of room inside for the filling. Wash the pumpkin well and pat it dry. Carefully slice off the top. Don't cut too far down — you want as much space inside as possible.
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Step 2:
Working carefully so you don't pierce the walls (or the juices will leak out during baking), scoop out the seeds with a spoon. Leave the flesh on the walls intact.
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Step 3:
If you end up with any usable flesh after cleaning out the pumpkin, cut it into small cubes and add it to the filling.
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Step 4:
Gather all the ingredients for the filling.
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Step 5:
Rinse the meat and cut it into small pieces. I used boneless beef, but pork works just as well.
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Step 6:
Peel the potatoes and cut them into small cubes.
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Step 7:
Peel the carrot and cut it into small pieces. If it's slim, you can slice it into rounds. If your carrots are on the small side, like mine, use two.
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Step 8:
Cut the tomato into small cubes. Mine was very large, so I used just half.
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Step 9:
Rinse the parsley, shake off the water, and chop it finely with a knife.
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Step 10:
Heat the vegetable oil in a skillet. Brown the meat over high heat.
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Step 11:
Once there are no raw, bright-red spots left on the meat, add the prepared vegetables to the pan and fry everything together, stirring occasionally, for about 10 minutes.
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Step 12:
Pour in 200 ml (about ¾ cup) of warm water and add the peeled whole garlic cloves, tomato paste, and spices.
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Step 13:
Stir everything well, bring to a boil, and simmer for another 10 minutes over low heat.
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Step 14:
At the end, stir in the fresh parsley.
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Step 15:
You should have a vegetable mixture in a moderately thick gravy. Since the meat and vegetables were fried and simmered only briefly, they'll finish cooking in the oven. The gravy keeps the vegetables from drying out and makes the dish juicy — plus the pumpkin soaks up the meaty juices and turns wonderfully fragrant.
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Step 16:
Fill the pumpkin with the prepared filling.
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Step 17:
Cover it with the lid you cut off earlier.
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Step 18:
Wrap the pumpkin in foil and set it on a foil-lined baking sheet. The foil helps the pumpkin bake faster and more evenly, and it keeps any escaping juices from scorching on the pan. Bake in an oven preheated to 350°F (180°C) for 1–1.5 hours, depending on the variety and size of the pumpkin and the thickness and density of its walls.
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Step 19:
Remove the foil from the baked pumpkin, carefully transfer it to a serving dish, and bring it to the table. Enjoy!
- Beef can be swapped for any other meat you prefer. Just keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast and turkey are leaner. Cooking time also depends on the cut and on how old or young the meat is.
- Remember that every oven is different, so the temperature and baking time may vary from what's given in the recipe. For baked dishes to turn out well, it helps to know your own oven's quirks.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
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