Ingredients with Measurements:
- 1 medium-sized pumpkin
- 500g ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
Special equipment needed:
- Large baking dish
- Sharp knife
- Cutting board
- Large pot
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the top off the pumpkin and remove the seeds and pulp. Set aside.
3. In a large pot, cook the ground beef over medium heat until browned. Drain the excess fat and set aside.
4. In the same pot, sauté the onion and garlic in olive oil until translucent.
5. Add the cooked ground beef, salt, black pepper, paprika, thyme, oregano, and basil. Stir well.
6. Pour in the beef broth and heavy cream. Simmer for 5 minutes.
7. Add the Parmesan cheese and bread crumbs. Mix well.
8. Stuff the pumpkin with the beef mixture.
9. Place the pumpkin in a large baking dish and cover with the pumpkin top.
10. Bake for 1 hour or until the pumpkin is tender.
11. Remove the pumpkin top and sprinkle with additional Parmesan cheese.
12. Bake for an additional 10 minutes or until the cheese is melted and golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 20g
- Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Heavy cream can be substituted with coconut milk or almond milk.
- Parmesan cheese can be substituted with cheddar cheese or mozzarella cheese.
- Bread crumbs can be substituted with almond flour or coconut flour.
Variations:
- Add diced vegetables such as carrots, celery, or bell peppers to the beef mixture.
- Use a different type of squash such as acorn squash or butternut squash.
- Add cooked rice or quinoa to the beef mixture for a heartier dish.
Tips and tricks:
- To make the pumpkin easier to cut, microwave it for 2-3 minutes before cutting.
- Use a sharp knife to cut the pumpkin and be careful not to cut yourself.
- Make sure the beef mixture is fully cooked before stuffing the pumpkin.
- Use a spoon to scoop out the beef mixture and fill the pumpkin evenly.
- Cover the pumpkin with foil if it starts to brown too quickly.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pumpkin on a large platter with fresh herbs and sliced vegetables.
Garnishes:
- Fresh parsley or cilantro
- Sliced green onions
- Roasted pumpkin seeds
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Garlic mashed potatoes
Troubleshooting advice:
- If the pumpkin is not tender after 1 hour, cover it with foil and continue baking until tender.
- If the beef mixture is too dry, add more beef broth or heavy cream.
Food safety advice:
- Make sure the ground beef is fully cooked before stuffing the pumpkin.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Mehlbeutel-Kürbis-Hackfleisch-Auflauf is a traditional German dish that originated in the Bavarian region.
Flavor profiles:
- Savory, creamy, and slightly sweet.
Serving suggestions:
- Serve hot with a side salad or roasted vegetables.
Related Categories
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Region: German
Taste: Savory, Meaty, Herbaceous, Comforting