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Home Gevulde Halloween Pompoen

Gevulde Halloween Pompoen

Name: Stuffed Halloween Pumpkin
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 people
Cuisine: Halloween / Festive
Ingredients: 1 orange butternut squash or Halloween pumpkin (approx. 1.5 kg); 250 g minced beef; 150 g white long-grain rice; 1 red bell pepper, diced; 1 large onion, finely chopped; 3 cloves garlic, finely chopped; 2 tbsp tomato paste; 1 tsp smoked paprika; 1/2 tsp ground cumin; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Halloween Pumpkin Festive Autumn cuisine Family

A stuffed pumpkin is the perfect Halloween dish: festive, flavorful and served right in its shell. The pumpkin becomes both container and ingredient at once. You cut off the lid, scoop out some of the flesh and fill it with a savory mixture of minced meat, rice, bell pepper and herbs. For neatly cutting the pumpkin you need a good chef's knife, because the skin is tough and calls for a sharp, heavy blade. This recipe works for a cozy family Halloween dinner, but is also impressive enough if you want to surprise guests.

x_ckl_recipe_markerStuffed Halloween Pumpkin A whole pumpkin filled with a savory mixture of minced beef, rice, vegetables and herbs. Impressive on the table, yet easy to make at home. How do you make a stuffed Halloween pumpkin? Hoofdgerecht Halloween / Festive 4 people 25 min 55 min 5 min 85 min

Preheat the oven to 200°C (conventional heat).
Using a sharp, heavy chef's knife, cut off the pumpkin's lid about 4 cm from the top. Keep the lid. Use a sturdy spoon to remove the seeds and fibers. Then carefully scoop out extra flesh so a wall of about 2 cm remains. Chop the scooped-out pumpkin flesh into small cubes and set aside. A thicker wall keeps the pumpkin standing more firmly upright in the oven.
Cook the rice in lightly salted water according to the package until just tender, about 12 minutes. Drain and set aside. The rice doesn't need to be completely dry, as it will finish cooking inside the pumpkin.
Heat the olive oil in a frying pan over medium heat. Sauté the onion and garlic for about 3 minutes until soft and translucent. Add the bell pepper and the pumpkin pieces and cook for another 5 minutes until they begin to brown.
Add the minced beef to the pan and cook, breaking it up, until browned, about 7 minutes. Season with the smoked paprika, cumin, salt and pepper. Stir in the tomato paste and cook for 1 more minute so the paste loses its raw edge and releases its full flavor.
Remove the pan from the heat. Stir the cooked rice through the meat mixture. Taste and add extra salt or pepper if needed.
Spoon the filling firmly into the hollowed pumpkin. Press lightly so everything fits well. Place the lid on top and set the pumpkin in an ovenproof dish or on a baking sheet lined with baking paper.
Bake the stuffed pumpkin in the preheated oven at 200°C for 55 minutes. The pumpkin is done when a fork goes in easily and the outer shell feels soft. Remove the lid for the last 10 minutes so the top of the filling develops a light crust.
Take the pumpkin out of the oven and let it rest for 5 minutes before you cut into it. This gives the filling time to set slightly so the pumpkin doesn't fall apart when serving. Bring it to the table in its shell and divide into portions at the table.

Halloween Pumpkin Festive Autumn cuisine Family 1 orange butternut squash or Halloween pumpkin (approx. 1.5 kg) 250 g minced beef 150 g white long-grain rice 1 red bell pepper, diced 1 large onion, finely chopped 3 cloves garlic, finely chopped 2 tbsp tomato paste 1 tsp smoked paprika 1/2 tsp ground cumin 2 tbsp olive oil 1 tsp salt 1/2 tsp black pepper Chef's knife Cutting board Oven dish or baking tray Baking paper Frying pan Wooden spoon or spatula Spoon for scooping out Saucepan Chef's knife chefs-knives Blackwell Chef's knife - Japanese style - 67 layers damask steel - VG10 - 20 cm Blackwell ["Koksmes"] Cookinglife Chef's Knife - Chef’s Essential - Stainless Steel - 34 cm Cookinglife Koksmes Diamant Sabatier Chef's knife Riyouri 20 cm Diamant Sabatier ["Koksmes"] Kai Knife Set Shun Classic - 32 layers damask steel - (office knive + Universal Knife + Santoku Knife) 3-piece - DMS-310 Kai Group Messenset Slow-cooked pork roast with rosemary and garlic jus foodies-slow-cooked-pork-roast-with-rosemary-and-garlic-jus Stuffed rib-eye roast with red wine jus and roasted garlic potatoes foodies-stuffed-rib-eye-roast-with-red-wine-jus-and-roasted-garlic-potatoes Kale Stamppot foodies-kale-stamppot Endive stamppot with crispy bacon foodies-endive-stamppot-with-crispy-bacon

Recipe

Stuffed Halloween Pumpkin

A whole pumpkin filled with a savory mixture of minced beef, rice, vegetables and herbs. Impressive on the table, yet easy to make at home.

Course	Hoofdgerecht
Kitchen	Halloween / Festive
Servings	4 people

Preparation time

Preparation time	25 min
Time in oven	55 min
Stiffen up min.	5 min
Total	85 min

Equipment

Chef's knife
Cutting board
Oven dish or baking tray
Baking paper
Frying pan
Wooden spoon or spatula
Spoon for scooping out
Saucepan

Ingredients

1 orange butternut squash or Halloween pumpkin (approx. 1.5 kg)
250 g minced beef
150 g white long-grain rice
1 red bell pepper, diced
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp ground cumin
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

How do you make a stuffed Halloween pumpkin?

Preheat the oven to 200°C (conventional heat).
Using a sharp, heavy chef's knife, cut off the pumpkin's lid about 4 cm from the top. Keep the lid. Use a sturdy spoon to remove the seeds and fibers. Then carefully scoop out extra flesh so a wall of about 2 cm remains. Chop the scooped-out pumpkin flesh into small cubes and set aside. A thicker wall keeps the pumpkin standing more firmly upright in the oven.
Cook the rice in lightly salted water according to the package until just tender, about 12 minutes. Drain and set aside. The rice doesn't need to be completely dry, as it will finish cooking inside the pumpkin.
Heat the olive oil in a frying pan over medium heat. Sauté the onion and garlic for about 3 minutes until soft and translucent. Add the bell pepper and the pumpkin pieces and cook for another 5 minutes until they begin to brown.
Add the minced beef to the pan and cook, breaking it up, until browned, about 7 minutes. Season with the smoked paprika, cumin, salt and pepper. Stir in the tomato paste and cook for 1 more minute so the paste loses its raw edge and releases its full flavor.
Remove the pan from the heat. Stir the cooked rice through the meat mixture. Taste and add extra salt or pepper if needed.
Spoon the filling firmly into the hollowed pumpkin. Press lightly so everything fits well. Place the lid on top and set the pumpkin in an ovenproof dish or on a baking sheet lined with baking paper.
Bake the stuffed pumpkin in the preheated oven at 200°C for 55 minutes. The pumpkin is done when a fork goes in easily and the outer shell feels soft. Remove the lid for the last 10 minutes so the top of the filling develops a light crust.
Take the pumpkin out of the oven and let it rest for 5 minutes before you cut into it. This gives the filling time to set slightly so the pumpkin doesn't fall apart when serving. Bring it to the table in its shell and divide into portions at the table.

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Carving the pumpkin is the step most people dread, but with a sharp, heavy chef's knife it goes surprisingly smoothly. Place the pumpkin securely on the cutting board, optionally on a damp cloth underneath so it doesn't slip. Cut slowly and with control, never with force. The flesh you scoop out can simply be added to the filling so nothing goes to waste. The thicker the wall you leave, the more firmly the pumpkin will stand during baking. Two centimeters is the minimum for good structure and to prevent the sides from collapsing.

You can easily adapt the filling. Replace the minced beef with minced chicken for a lighter version, or omit the meat entirely and use cooked lentils or black beans for a vegetarian pumpkin. Add grated aged cheese on top during the last 10 minutes for a golden crust. Store leftovers covered in the refrigerator for up to 2 days. Reheat the filling in a pan with a splash of water so it doesn't dry out. The pumpkin itself will become a bit softer after reheating, but is still fine to eat.

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