Roast pumpkin in the oven with meat

Step-by-step preparation

Cooking time: 2 hr 30 mins

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 round in shape, with enough space inside for stuffing. Rinse the pumpkin thoroughly and dry it. Carefully cut off the top. You don't need to retreat too much to have more space inside the pumpkin.

2. STEP 2

   

   Carefully, being careful not to damage the walls, otherwise the juices from the roast will flow out of them, use a spoon to remove the seeds from the pumpkin. Do not touch the pulp from the walls.

3. STEP 3

   

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

4. STEP 4

   

   Prepare the necessary ingredients for the filling.

5. STEP 5

   

   Rinse the meat and cut into small pieces. I used 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 into small pieces. If the diameter of the carrot is small, you can cut it into circles. If the carrot is very small, like mine, take two pieces.

8. STEP 8

   

   Cut the tomato into small cubes. My tomato is very large, so I only used half.

9. STEP 9

   

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

10. STEP 10

    

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

11. STEP 11

    

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

12. STEP 12

    

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

13. STEP 13

    

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

14. STEP 14

    

    At the end, add the greens and stir.

15. STEP 15

    

    You should end up with a vegetable mixture like this with a semi-thick gravy. Since the meat and vegetables were fried and stewed for only a short time, they will be ready 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 saturated with meat juice and become aromatic.

16. STEP 16

    

    Fill the pumpkin with the prepared filling.

17. STEP 17

    

    Cover with the previously cut lid.

18. STEP 18

    

    Wrap the pumpkin in foil and place 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 an oven preheated to 180°C for 1-1.5 hours, depending on the variety, size of the pumpkin, thickness and density of its walls.

19. STEP 19

    

    Remove the foil from the finished pumpkin, carefully transfer the pumpkin to a dish and serve. Bon appetit!