Roast in pumpkin in the oven with meat

Step-by-step cooking

1. Step 1:

   

   How to make a roast? We will need one pumpkin weighing about 2 kg or two small pumpkins weighing 1-1.2 kg. The pumpkin should be rounded in shape, with enough space inside for stuffing. Rinse the pumpkin thoroughly and dry it. Carefully cut off the top. It is not necessary to retreat too much, so that the space inside the pumpkin is larger.

2. Step 2:

   

   Carefully, trying not to damage the walls, otherwise the juice from the roast will flow out of them, remove the seeds from the pumpkin with a spoon. Do not touch the pulp from the walls.

3. Step 3:

   

   If after processing the pumpkin there is a useful pulp left from it, cut it into small cubes and add it to the filling.

4. Step 4:

   

   Prepare the necessary ingredients for the filling.

5. Step 5:

   

   Wash the meat and cut into small pieces. I took beef pulp, but it can be replaced with pork.

6. Step 6:

   

   Peel the potatoes and cut into small cubes.

7. Step 7:

   

   Peel the carrots and cut them into small pieces. If the diameter of the carrot is small, you can cut it into circles. If the carrots are very small, like mine, take two pieces.

8. Step 8:

   

   Cut the tomato into small cubes. I have a very large tomato, so I used only half.

9. Step 9:

   

   Rinse the parsley, shake off the water and chop finely with a knife.

10. Step 10:

    

    Heat the vegetable oil in a frying pan. Fry the meat in it over high heat until brown.

12. Step 11:

    

    When there are no raw bright red areas on the meat, add the prepared vegetables to the pan and fry everything together, stirring occasionally, for about 10 minutes.

13. Step 12:

    

    Pour 200 ml of warm water, add peeled whole garlic cloves, tomato paste and spices.

14. Step 13:

    

    Mix everything thoroughly, bring to a boil and simmer for another 10 minutes over low heat.

15. Step 14:

    

    At the end, add the greens and mix.

16. Step 15:

    

    You should get such a vegetable mixture with half-empty gravy. Since meat and vegetables were fried and stewed for a very short time, they will be brought to readiness already in the oven. We need gravy so that the vegetables do not dry out and the dish turns out juicy. In addition, the pumpkin will be soaked in meat juice and become fragrant.

17. Step 16:

    

    Fill the pumpkin with the prepared filling.

18. Step 17:

    

    Cover with the previously cut lid.

19. Step 18:

    

    Wrap the pumpkin in foil and place it on a foil-lined baking sheet. In foil, the pumpkin will bake faster and more evenly. In addition, the foil will protect the juice from burning on the baking sheet. Bake the pumpkin in a preheated 180 ° C oven for 1-1.5 hours, depending on the variety, size of the pumpkin, thickness and density of its walls.

20. Step 19:

    

    Remove the foil from the finished pumpkin, carefully rearrange the pumpkin on a dish and serve it to the table. Enjoy your meal!