Baked pumpkin with cheese. Pumpkin baked with egg and Adyghe cheese
Pumpkin and cheese is a rather interesting combination that is definitely worth trying. For juiciness, we will add cream to the dish, which we will pour directly into the cavity of the pumpkin, and ingredients such as pepper and nutmeg will give the dish an additional spicy taste.
Ingredients:
- medium sized pumpkin
— 500 gr. cheese (preferably hard)
- one liter of heavy cream
- about 50 gr. butter
- pepper, nutmeg to taste
- salt and a little sugar (a small pinch to soften the taste)
Cooking method:
1. Remove the seeds from the pumpkin by cutting off the cap. Grate the cheese on a coarse grater and place it in the cavity of the pumpkin. Pour in the cream so that there is about five centimeters left to the top.
2. Mix the “filling” with sugar, salt, ground pepper, nutmeg, and throw in a couple of pieces of butter. Cover the pumpkin with the cut lid.
3. Preheat the oven (up to 170-190 C), place the “stuffed” pumpkin there and bake for 60-80 minutes. Then cool slightly and serve, scooping out the pulp in the place with the creamy cheese contents, in deep plates.
Whole pumpkin fruits are baked in the oven, taking advantage of their remarkably convenient shape. Nature must have tried so hard - to create a delicious pot, which they then happily eat along with the contents! And what fillings are suitable - you can’t count them, you can’t try them. Almost all the contents of the refrigerator, as long as they can be combined with each other, can be sweet, or even real meat stew or roast.
Whole baked pumpkin - general cooking principles
The stuffed vegetable is baked whole. It should not be too large; the most suitable fruits for baking are those weighing from 600 grams to 3 kg. You should choose a well-ripened, round-shaped pumpkin that will stand steadily on the baking sheet.
Before use, the vegetable should be washed in warm water, carefully washing off any remaining dirt from the peel with a foam sponge. After this, use a sharp knife to cut off the upper part, moving at least 6 cm down from the tail. Then, with your hands or a spoon, select all the fibers and the seeds contained in them, leaving only the dense pulp. If the layer of pulp is too thick, carefully cut it off or remove it with a spoon, leaving a centimeter-thick layer of pulp on the outer wall. The separated top is not thrown away; it is used to cover the pumpkin after stuffing.
What can I fill it with?
Hard cheese or feta cheese with cream, milk or bread;
Apples;
Boiled rice with dried fruits;
Vegetable stew;
Vegetables and meat.
Depending on the filling, a whole baked pumpkin can be a dessert, a snack or a full-fledged dish on its own.
The fruit prepared for baking is placed in an oven preheated to the desired temperature. The most suitable temperature for cooking pumpkin is between 180 and 200 degrees. Cooking time depends on the size of the roasted vegetable. Readiness is determined by piercing a sharp object (knife or fork). The skin of a well-baked pumpkin is easily pierced and the flesh underneath is soft.
Vegetable stew in whole baked pumpkin
Ingredients:
A medium-sized pumpkin, weighing approximately 1.3 kg;
Ripe fleshy tomatoes – 400 gr.;
Half a kilo of chicken breast;
400 gr. not too boiled potatoes;
Two medium onions;
Two sweet peppers;
Canned white beans – 200 gr.;
50 ml purified sunflower oil;
A large bunch of dill;
A spoonful of freshly ground coriander;
Sweet corn, canned – 1 can;
Dried apricots – 150 gr.;
Spices to taste;
Creamy, natural, 72%, butter – 30 g.
Cooking method:
1. Grease the inside of the seeded pumpkin with melted butter. Place the vegetable, covering it with the previously cut “lid” with a tail, on a baking sheet and bake for one hour. To prevent the tail from burning, wrap it in foil.
2. Place the tomatoes in boiling water for two minutes, then cool quickly under cold water and peel off the skins.
3. Cut the potatoes into large slices, finely chop the garlic with a heavy kitchen knife. Chop the seeded peppers and onions into half rings.
4. Pour coriander into a dry frying pan and fry over high heat for about half a minute and pour into a saucer to cool.
5. Pour vegetable oil into the same frying pan and lightly fry the onion in it. Add the chicken cut into strips and cook without changing the heat.
6. To the half-cooked meat, add potatoes, sweet pepper half rings, tomatoes and dried apricots cut into large slices. Place the beans, washed and dried from moisture, and pour in one and a half liters of drinking water.
7. Bring the contents of the pan to a boil over high heat, stirring occasionally. Add finely chopped garlic and coriander, mix well and continue to simmer over moderate heat for about 20 minutes.
8. After this, add canned corn to the stewed vegetables, simmer for another five minutes, remove from the stove and mix with chopped dill.
9. Transfer the vegetable stew to the baked pumpkin, cover with a “lid” and bake in the oven for half an hour.
Pumpkin, baked whole “peasant style”, with meat
Ingredients:
One and a half kilograms of pork (pulp);
Small mature pumpkin;
Bitter white onion – 2 heads;
A small bunch of fresh parsley;
Dill greens;
40 ml vegetable oil.
Cooking method:
1. When choosing seeds from a vegetable, cut off some of the dense pumpkin pulp from the walls and bottom.
2. Remove all films from a piece of pork and cut into equal-sided pieces. Chop the onion into half rings, cut the cut vegetable pulp into small cubes.
3. Combine slices of meat with onions and pieces of pulp. Add finely chopped dill and parsley, lightly add salt and mix thoroughly. You can add a little of your favorite spices or just black pepper.
4. Fill the improvised pot with the prepared mixture, cover it with the cut part like a lid and carefully move it to an oiled roasting pan.
5. Place in the oven and bake for exactly one hour.
Whole baked pumpkin with cream cheese
You don't actually need cream cheese. Take any of acceptable quality, and the creamy taste will be created by the cream. Cheap and... very tasty!
Ingredients:
Medium sized pumpkin;
Butter “Peasant” butter – 50 gr.;
Half a kilo of hard, mild and mild cheese;
Liter of pasteurized liquid cream, 22% fat;
A small pinch of nutmeg;
Sugar and salt, a third of a teaspoon.
Cooking method:
1. Using the coarsest grater, grate the cheese into shavings.
2. Cut the butter into thin, medium-sized cubes.
3. Add nutmeg and just a little ground pepper to the cream, mix well.
4. Place cheese shavings in the prepared pumpkin “pot”. Pour in cream mixed with spices, add sugar, butter, add salt and mix well.
5. Cover the “pot” with the cut top part and place the stuffed vegetable in the oven for one hour.
6. Before serving, cool the finished dish so that the cheese mass hardens well, and cut into slices.
Whole baked pumpkin with dried fruits and rice – “Honey”
Ingredients:
Small mature pumpkin;
30 gr. thickened homemade cream;
One and a half spoons of sugar;
100 gr. pitted prunes;
50 gr. light honey;
Half a glass of long grain rice;
Dried apricots – 100 gr.;
120 gr. dark raisins.
Cooking method:
1. Using a sharp, non-flexible knife, carefully cut off the top of the vegetable. Select the fibrous pulp with seeds with your hands and use a spoon or carefully cut off some of the hard pulp with a knife, leaving the walls no more than one and a half centimeters thick.
2. Rinse the rice in several waters and boil it in slightly salted water until fully cooked. Then drain the cereal in a colander, rinse well again with cold water and leave until all the water is gone.
3. Scald dried fruits with boiling water, pour warm water. After 20 minutes, drain the liquid and dry the fruits well.
4. Melt the cream, being careful not to overheat it. This can be done in a microwave oven or in a water bath.
5. Place the boiled rice in a bowl, add dried dried fruits and sugar to it. Pour in the melted warm butter, mix thoroughly and immediately transfer the filling into the prepared pot.
6. Place the cut top on top and place the pumpkin in an oven preheated to 150 degrees for an hour and a half.
7. Serve the finished hot dish to the table, pouring melted honey over it. You can serve warm honey separately in a bowl.
Dessert pumpkin baked whole with apples
Ingredients:
Small pumpkin;
Large apples of the “Golden” variety – 3 pcs.;
A few sage leaves;
Fresh rosemary needles – 5 pcs.;
Medium fat sour cream – 75 gr.
Cooking method:
1. Cut the butter into small, uniform cubes and place it on the bottom of the prepared pumpkin “pot.” Top with rosemary and sage.
2. Peel the apples and remove the core. Cut the fruit into small thin slices and place them in butter.
3. Place sour cream on top, cover the filling with the cut part and wrap the vegetable in foil. The packaging should fit tightly around the fruit, so squeeze it carefully when wrapping.
4. Carefully transfer the packaged pumpkin onto a baking sheet and place it in the oven preheated to the optimal temperature for 1 hour and 15 minutes.
5. Then take it out, carefully remove the foil and check readiness by piercing the baked vegetable with the point of a knife.
Pumpkin baked whole with bread, feta cheese and cheese – “Geneva style”
Ingredients:
One baguette, can be replaced with white bread;
Large pumpkin, weighing up to 3 kg;
200 gr. mild quality cheese;
Lightly salted fresh cheese – 100 gr.;
High quality vegetable or olive oil;
Nutmeg for taste - a small pinch;
250 ml cow's milk.
Cooking method:
1. Cut the baguette or bread into slices, no more than a centimeter thick. Place the pieces on a dry baking sheet and lightly dry in the oven. It is enough to keep the pieces of bread at 150 degrees for ten minutes.
2. Add a little salt and nutmeg to the milk, stir thoroughly with a whisk.
3. Crumble the cheese into a separate bowl with your hands, grate the cheese with a coarse grater and mix well.
4. Cut off a little pulp from the walls and bottom of the prepared pumpkin, leaving the walls about a centimeter thick.
5. Place slices of dried bread along the bottom of the resulting cavity, and place the cheese mixture on it.
6. Pour milk mixed with nutmeg over everything and cover with the top cut off like a lid.
7. Bake at 200 degrees for an hour.
8. Serve hot with a good drizzle of olive oil.
Whole baked pumpkin - cooking tricks and useful tips
The tail on the “lid” can be cut off, but if you still decide to leave it, shorten it to 2 cm and wrap it in foil so it doesn’t burn. If you place the whole vegetable in a foil package, its peel is guaranteed not to be scorched.
If you are preparing a dessert dish, lightly sprinkle the walls and bottom of the vegetable pot with granulated sugar and let it sit for a while so that the pulp absorbs it well.
If you baked a vegetable in foil, carefully move it from the baking sheet to the plate. Hot juice accumulates in the package, which can cause burns.
Sometimes you really want to add a little variety and bright colors to your ordinary, measured life. And this applies not only to monotonous everyday life, but also to the usual menu. How would you like to organize a pumpkin day for your family? They came up with a fish day, so why not a pumpkin day? This is an excellent reason not only to add brightness to gray everyday life, but also to surprise you with delicious and healthy dishes and, finally, make your household look at an ordinary pumpkin with completely different eyes.
Of course, it is impossible to try even a hundredth of the existing pumpkin dishes in one day. Therefore, on this day, limit yourself to only a couple: a main dish of pumpkin and a dessert made from it. The best option for this case is oven-baked pumpkin. Moreover, the pumpkin itself sometimes acts as a pot filled with sweet or savory filling. You can mix pumpkin pulp, diced or sliced, with vegetables, meat, cheese, cereals, fruits or honey. Pumpkin adds a delicate aroma and sweetness to cereals, and juiciness to meat dishes.
By the way, if you are going to prepare a dish of pumpkin and meat or poultry, use mint, sage, coriander, cumin, hot and ground black pepper as seasonings. Add cinnamon, ginger, allspice, cloves, cardamom or lemon zest to sweet pumpkin dishes. Your dishes will taste excellent. In addition, pumpkin baked in the oven retains a lot of useful substances. Here is another reason for you to definitely try a wonderful and bright autumn vegetable prepared according to our recipes.
Pumpkin baked in the oven with beef, potatoes and mushrooms
Ingredients:
pumpkin, weighing 4-5 kg,
500 g beef pulp,
1 kg potatoes,
500 g champignons,
3 onions,
200 g cheese,
4 tbsp sour cream,
50 ml vegetable oil,
2 tbsp. salt,
1 tsp ground black pepper.
Preparation:
Wash the pumpkin, check its surface, it should be smooth, intact, without damage. Cut off the lid and remove seeds and fibers. Cut the onion into cubes, meat into small cubes, cut the mushrooms into 4 parts. In heated oil, fry the meat over high heat, stirring frequently, until a crust forms. Place the fried meat in a separate bowl, and fry the onion in the same oil, add mushrooms to it and fry over high heat, stirring often, until the liquid has evaporated, and also place in the bowl. Cut the peeled potatoes into cubes. Layer the ingredients into the pumpkin: meat, potatoes, mushrooms. Add salt, ground black pepper, pour boiling water, not adding 3 cm to the top. Add sour cream, cover with a lid, place the pumpkin on a baking sheet, place in the oven preheated to 220º C, and bake until the potatoes are ready. When it's ready, sprinkle the top of the dish with grated cheese and bake in the oven until golden brown. Cover with a lid and let it brew.
Pumpkin baked in the oven with minced meat, bacon and tomatoes
Ingredients (their quantity is at your discretion):
pumpkin,
minced meat,
bacon,
tomatoes,
onion,
butter,
flour,
salt, ground black pepper.
Preparation:
Peel the pumpkin, remove the core, cut into 5x5 cm pieces, 1-2 cm thick and rinse. Place sliced pumpkin pieces in a layer of no more than 5 cm in a baking dish, on them - minced meat in a layer of 2 cm and pieces of thinly sliced bacon. On it - a layer of tomatoes cut into slices and finely chopped onions. Sprinkle everything with salt and pepper, place another layer of pumpkin on top, sprinkle with flour, drizzle with butter and bake in a well-heated oven until cooked.
Pumpkin baked with sweet pepper and parsley
Ingredients:
700 g pumpkin,
1 onion,
1 clove of garlic,
2 red sweet peppers,
2 tbsp. butter,
1 bunch of parsley,
salt - to taste.
Preparation:
Cut the pumpkin into cubes, pepper into strips, chop the garlic. Heat the onion rings in melted butter until translucent, add the vegetables and simmer for no more than 3 minutes. Then place in a mold and bake in a low-heat oven until done. Serve sprinkled with chopped parsley.
Pumpkin with white wine and cheese
Ingredients:
1 kg pumpkin,
40 g butter,
40 g flour,
100 ml white wine,
150 g grated cheese,
50 g sour cream,
milk, nutmeg, salt, pepper - to taste.
Preparation:
Cut the pumpkin into cubes and boil in salted water for 10 minutes. Then drain and place in a baking dish. Fry the flour in oil, dilute with milk and cook until thick. Then, stirring, add wine, cheese, sour cream, and spices. Pour the prepared sauce onto the pumpkin and bake in an oven preheated to 220ºC for 20 minutes.
Pumpkin baked with eggs
Ingredients:
200 g pumpkin pulp,
5 eggs
50 g margarine,
30 g butter,
salt and parsley - to taste.
Preparation:
Cut the pumpkin pulp into small pieces and boil in a little water. Rub the finished pumpkin through a sieve, add salt, mix with raw eggs, stir and place the mixture in a baking dish pre-greased with margarine. Bake in a preheated oven until done. Before serving, drizzle the finished dish with butter and sprinkle with chopped herbs.
Baked pumpkin in tomato sauce
Ingredients:
1 kg pumpkin,
1 onion,
3-5 cloves of garlic,
3-5 tbsp. vegetable oil,
2 cans (1L capacity) canned tomatoes,
1 pinch of sugar
2-3 sprigs of fresh rosemary,
salt, ground black pepper - to taste.
Preparation:
Heat 3 tbsp in a frying pan. vegetable oil and fry the pumpkin pieces in batches until golden brown. In the same pan, fry the onion for 5 minutes. Add the garlic and fry for another minute, then add the tomatoes and sugar and cook over medium heat until the mixture reaches the consistency of a sauce. Add rosemary and season with salt and pepper. Layer the pumpkin pieces and tomato sauce into the pan and bake for 30 minutes in an oven preheated to 160ºC. The bottom of the dish should have an appetizing brown crust, and the top should be caramelized.
Pumpkin baked with cheese
Ingredients:
750 g pumpkin,
2 onions,
75 g grated cheese,
50 g butter,
salt - to taste.
Preparation:
Cut the pumpkin into slices 0.5 cm thick and boil them in salted water over low heat. Then place on a sieve. Cut the onion into rings and fry in heated butter. Place the pumpkin slices in a greased baking dish, sprinkle with cheese and bake in a preheated oven until golden brown. Serve with fried onions.
Pumpkin baked with tomatoes
Ingredients:
500 g pumpkin,
300 g tomatoes,
grated cheese,
flour - for breading,
vegetable oil, salt, pepper - to taste.
Preparation:
Cut the peeled pumpkin into slices, add salt and pepper, roll in flour and fry on both sides in hot vegetable oil until golden brown. Place the fried slices on a baking sheet greased with oil, place the tomatoes cut into slices on top, sprinkle with oil, cover with a layer of grated cheese and bake in the oven until cooked.
Pumpkin slices in foil
Ingredients:
pumpkin,
melted butter,
sugar - to taste.
Preparation:
Peel the pumpkin, rinse well and cut into fairly large pieces. Wrap each pumpkin slice in foil, leaving a small hole at the top. If the pumpkin is not very sweet, sprinkle with sugar to taste. Through the hole left, pour 1-2 tbsp into each bag of pumpkin. ghee. Place the pumpkin in foil on a baking sheet and bake in a hot oven until done. Serve the hot pumpkin pieces without removing them from the foil. Serve yogurt or kefir separately.
Pumpkin baked in milk sauce
Ingredients:
1 kg pumpkin,
100 g margarine,
1 tbsp. ground crackers,
1 tbsp. ghee.
For the milk sauce:
1 stack milk,
40 g butter,
1 tbsp. flour,
1 tbsp. Sahara.
Preparation:
Peel the pumpkin from seeds and skin, cut into thin slices, fry in a frying pan with heated margarine until golden brown and place in pots. For the sauce, melt the butter in a frying pan and lightly fry the flour in it. Dilute the flour dressing with a small amount of warm milk, stir so that there are no lumps, then pour in the rest of the milk and cook over low heat for 5 minutes. Add sugar, stir again and pour the resulting sauce over the contents of the pots. Sprinkle the pumpkin with ground breadcrumbs, pour over melted butter, place in the oven and bake until done.
Pumpkin baked in the oven with noodles and cinnamon
Ingredients:
1 kg pumpkin,
200 g noodles,
4 eggs,
50 g sugar,
vegetable oil, ground cinnamon and salt - to taste.
Preparation:
Cut the pumpkin into small pieces, add salt and fry in vegetable oil. Then mix the fried pumpkin with the cooked noodles until tender. Beat eggs with sugar, mix with pumpkin and noodles, add cinnamon, salt and mix again. Transfer the mixture to a baking dish or pot and bake in the oven until cooked.
Pumpkin baked with rice
Ingredients:
600 g pumpkin,
1 bag of rice (Makfa type),
4 eggs,
1 stack sour cream,
2 tbsp. honey,
10 g chopped walnuts,
1 tsp ground cinnamon.
Preparation:
Cut the pumpkin into slices. Cook the rice in the bag according to the directions on the package. Place the prepared rice in a greased form, and place the pumpkin sprinkled with walnuts on it. Beat eggs with sour cream, honey and cinnamon. Pour the prepared mixture over the pumpkin and bake until done.
Pumpkin baked with sesame seeds and honey
Ingredients:
800 g peeled pumpkin,
3 tbsp. vegetable oil,
3 tbsp. liquid honey,
1 tbsp. orange juice,
2 tbsp. sesame
Preparation:
Peel the pumpkin and cut into 4 cm pieces. Place the pumpkin in a pan of boiling water and cook for 4 minutes from the moment it boils. Then drain the water and dry the pumpkin. Pour vegetable oil into a baking dish and heat it for 5 minutes. Then carefully add the pumpkin to the oil, stir and bake for 35 minutes at 200ºC until a brown crust appears, drain off the excess oil. Stir in honey, orange juice and sesame seeds. Sprinkle this mixture on top of the pumpkin and cook the dish for another 5 minutes.
Pumpkin baked with nuts, honey and cinnamon
Ingredients:
1 small pumpkin with sweet orange flesh,
20 walnuts,
1 tbsp. honey,
1 tsp cinnamon.
Preparation:
Cut the pumpkin into oblong slices 5-6 cm thick, cut into cloves, and place in a baking tray on a sheet of foil. Brush with honey, sprinkle with crushed nuts and cinnamon. Bake in the oven over medium heat until the pumpkin is done.
Pumpkin baked with dried apricots and honey
Ingredients:
1 kg pumpkin,
300 g dried apricots,
30 g butter,
2 tbsp. ghee,
2 tbsp. Sahara,
2 tbsp. ground crackers.
For milk and honey sauce:
1 stack milk,
2-3 tbsp. flour,
3 tbsp. ghee,
1 tbsp. honey,
½ packet of vanilla sugar.
Preparation:
Cut the peeled pumpkin into thin slices, place in a frying pan with heated ghee and lightly fry. Pour boiling water over the dried apricots for 5-10 minutes, then drain the water, dry a little and cut into strips. Mix pumpkin and dried apricots and place in fireproof clay pots. Prepare milk and honey sauce. To do this, heat ghee in a frying pan and fry the flour in it until brownish. Then dilute with a small amount of warm milk, stir well so that there are no lumps, pour in the rest of the hot milk, add honey and vanilla sugar, mix again and pour the resulting sauce over the pumpkin. Sprinkle a mixture of ground breadcrumbs and sugar on top and drizzle with melted butter. Place the pots in the oven and bake the pumpkin over low heat until golden brown. Serve with milk.
Pumpkin baked with wheat bread and dried apricots
Ingredients:
1 kg pumpkin,
200 g wheat bread,
1 stack milk,
½ cup dried apricots,
1 egg,
1 tbsp. vegetable oil,
1 tbsp. breadcrumbs,
2 tbsp. Sahara,
salt - to taste.
Preparation:
Cut the peeled pumpkin into pieces, boil in milk, add bread soaked in water, separately cooked dried apricots and sugar. Stir the resulting mass, place in a baking dish, greased with oil and sprinkled with breadcrumbs. Brush the surface with egg mixed with 2 tbsp. milk or water, and bake in a well-heated oven for 20 minutes.
Pumpkin baked in a pot with dried fruits
Ingredients:
300 g pumpkin,
100 g dried apricots,
100 g raisins,
100 g prunes,
3 tbsp. honey.
Preparation:
Peel the pumpkin and cut into cubes. Cut dried apricots and prunes into small pieces. Place the pumpkin in the pot as the first layer, followed by a layer of dried apricots and a tablespoon of honey. Then again a layer of pumpkin, on top - prunes and a tablespoon of honey. Again a layer of pumpkin, on it - a layer of raisins and the last spoonful of honey. Pour 3 tbsp into the pot. water, cover with a lid and bake in an oven preheated to 180ºC for 40-45 minutes.
Ready to experiment, surprise and be amazed? Then, as they say, the pumpkin is in your hands. May your oven-baked pumpkin turn out bright, tasty and aromatic.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Greetings, dear readers of the Harmony of Taste site. Today I will share with you a delicious recipe. I presented it as a main dish, but Baked Pumpkin with Cheese can also be prepared as a dessert. To do this, instead of salt, sprinkle the pumpkin with sugar and you can add cinnamon or other spices suitable for desserts.
Compound:
- Apple
- Oil
- Breadcrumbs
- Spices to taste
Preparing the Baked Pumpkin with Cheese recipe:
Watch the video recipe or below the step-by-step photo recipe with instructions.
1. The first thing we will do is peel the pumpkin. Next, we will cut it into small pieces, about 2 centimeters.
2. Then we take the apple and remove the core. I did this using a special knife to cut out the core. Then we cut it into rings.
3. Take a baking sheet in which we will bake our dish and grease it with oil. I greased it with vegetable oil, you can grease it with either the same or creamy one. And we begin to lay out our pumpkin, which we have already cut, in a dense layer on a baking sheet.
4. Next, sprinkle it with salt, and you can add other spices if you wish. And now we grease the entire surface with sour cream. For about 600 grams of pumpkin, I took a small jar of sour cream, that was enough.
5. Then we put our apples, which we cut into rings, on top of the sour cream. If there are any leftovers, they can be laid out either in a second layer, or cut into smaller pieces and sprinkled on top.
6. Now sprinkle the apples with breading.
7. Take the cheese and grate it on a coarse grater.
8. Sprinkle cheese over the entire surface of our dish. You can add a little water directly to the baking sheet to help the pumpkin bake better.
9. Take foil and cover the baking sheet on top so that the cheese does not bake ahead of time. We put it in the oven. We will bake in a preheated oven at 180C for about 30 minutes. Five minutes before it’s ready, remove the foil from the baking sheet and let the cheese bake.
10. This is what our Baked Pumpkin with Cheese looks like when we took it out of the oven.
Today I told you an interesting recipe that I recently learned about. I advise you to prepare it and enjoy the taste.
Peel the pumpkin, remove seeds and fibers. Cut into small cubes.
If you take pumpkin of aromatic, sweetish varieties, then the dish will turn out sweeter. I liked using pumpkin that had a neutral taste more, so that I could add more spices and herbs, and at the same time, the taste of the pumpkin baked with egg and Adyghe cheese would remain more balanced and harmonious.
Fry the pumpkin in a frying pan until half cooked (about 5-10 minutes). You can fry in either vegetable or butter. At the end of cooking, add salt.
Try not to stir the pumpkin cubes too much while simmering in the pan, so as not to disturb their integrity.
Beat two eggs with a fork. If desired, you can add milk, cream or sour cream to make the dish softer in taste.
Crumble Adyghe cheese. You can also use mozzarella or other cheese, but with Adyghe the taste of the dish will be more authentic.
Place the pumpkin pulp in a greased refractory dish (I have a ceramic one) and pour in the beaten eggs.
Sprinkle crumbled cheese and herbs (dried basil, oregano, thyme, etc.) on top.
Bake for 15-20 minutes at 200 degrees.
It is best to serve the dish hot, sprinkled with additional chopped fresh herbs.
Pumpkin baked with egg and Adyghe cheese can be prepared from, only you need to skip the frying stage in a frying pan and immediately place the cubes in a fireproof form (since after defrosting they will be very soft and can simply fall apart in the frying pan). By the way, it is not necessary to defrost the pumpkin; under the influence of high temperature it will quickly defrost and have time to cook. When using frozen pumpkin, the cooking time should be increased by 5-7 minutes.
