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Correio newspaper | 6 pumpkin recipes for Halloween

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6 pumpkin recipes for Halloween

See how to prepare simple and delicious dishes to celebrate Halloween

  • Photo by the author Portal Edicase

Published on October 27, 2024 at 11:00

Pumpkin stuffed with ground meat (Image: stockcreations | Shutterstock)

Pumpkin stuffed with ground meat Credit: Image: stockcreations | Shutterstock

Halloween is celebrated on October 30th. On this date, one of the highlights is the pumpkin. Tasty and nutritious, it can be prepared in different ways, whether in sweet or savory dishes. Furthermore, it can be combined with different types of ingredients. With that in mind, we’ve put together 6 irresistible recipes for you to try and celebrate. Check it out!

Pumpkin stuffed with ground meat

Ingredients

  • 2 cabotiá pumpkins
  • 1/2 cup of olive oil
  • 2 cloves of garlic, chopped
  • 1 chopped onion
  • 500 g of ground beef
  • 200 g sliced ​​pickled mushrooms
  • Salt and ground black pepper to taste
  • 100 g grated mozzarella cheese
  • Water for cooking

Preparation mode

Cut the lid off the pumpkins, place in a pan, cover with water, add salt and place over medium heat to cook for 10 minutes. Afterwards, remove from heat, drain the water and set aside. In a pan, add the olive oil and place over medium heat to heat. Add the garlic and onion and sauté.

Then add the ground beef and mushrooms and sauté for 5 minutes. Turn off the heat, season with salt and black pepper and set aside. Using a spoon, remove the pumpkin pulp, add the filling and cover with mozzarella cheese. Bake in a preheated oven at medium temperature for 10 minutes. Serve immediately.

Pumpkin candy pavé

Ingredients

  • 1 kg of pumpkin, peeled and cut into pieces
  • 2 teacups of sugar
  • 1 cinnamon stick
  • 3 cloves
  • Fresh grated coconut to taste
  • 48 g unflavored gelatin powder
  • 400 ml coconut milk
  • 200 g of grated coconut
  • 200 g of cream
  • 200 g cornstarch biscuit
  • Shredded coconut for sprinkling

Preparation mode

In a pan, place the pumpkin, sugar, cinnamon and cloves and place over medium heat. Cook, stirring constantly, until the pumpkin breaks down. After, remove the cinnamon and cloves, add the grated coconut and mix well. Cook for another 5 minutes, turn off the heat and set aside.

In a pan, add the gelatin powder and half the coconut milk. Cook over medium heat until completely dissolved, without letting it boil. Transfer the mixture to a blender, add the grated coconut and cream and blend until it reaches a homogeneous consistency. Pour the cream into a container and refrigerate for 1 hour. Book.

In a baking dish, make a layer of biscuits, drizzle with the remaining coconut milk and make a layer of coconut cream and pumpkin jam. Repeat the process until the entire refractory is filled, finishing with the pumpkin jam. Sprinkle with grated coconut, refrigerate for 2 hours and then serve.

Stuffed pumpkin meatball

Ingredients

  • 500 g of cabotiá pumpkin
  • 1 sprig of rosemary
  • 2 cloves of garlic
  • 100 g grated parmesan cheese
  • 100 g of breadcrumbs
  • 1 ovo
  • Olive oil, salt and ground black pepper to taste
  • 100 g of provolone cheese

Preparation mode

Wash the pumpkin under running water. Cut into slices, place on a baking tray and drizzle with olive oil. Add the rosemary, garlic and bake in a preheated oven at 200°C until the pumpkin is soft. Then remove the pumpkin pulp and place it in a container. Add the parmesan cheese, egg, salt and black pepper and mix well.

Refrigerate until the dough is consistent. Then, using a spoon, take some dough, flatten it in the palm of your hand, fill it with provolone cheese, shape it into a ball and roll it in breadcrumbs. Repeat the process with the entire dough, place it in a pan greased with olive oil and bake in a preheated oven at 200°C until golden. Serve immediately.

Pumpkin Bread

Ingredients

  • 1 cup cooked and mashed pumpkin
  • 4 cups of wheat flour
  • 10 g of dry organic yeast
  • 1/2 cup of warm milk
  • 1/3 cup of sugar
  • 1/4 cup melted butter
  • 1 ovo
  • 1 teaspoon of salt
  • Wheat flour for flouring
  • Butter for greasing

Preparation mode

In a bowl, mix the dry yeast with the milk and 1 teaspoon of sugar. Let it rest for 10 minutes until it foams. In a large bowl, combine the pumpkin puree, remaining sugar, melted butter, egg and salt. Add the activated yeast and stir well. Gradually add the wheat flour, mixing with your hands until the dough becomes consistent and no longer sticks to your fingers. Transfer to a floured surface and knead for about 10 minutes, until the dough is smooth.

Place the dough in a bowl greased with butter, cover with a cloth and let it rise for approximately 1 hour, or until it doubles in volume. Afterwards, shape the dough into a loaf of bread. Place in a pan lined with baking paper. Cover again and let rest for another 30 minutes. Bake in a preheated oven at 180°C for 35 minutes or until lightly golden. Let it cool and then serve.

Pasta with pumpkin cream (Image: gowithstock | Shutterstock)

Pasta with pumpkin cream Credit: Image: gowithstock | Shutterstock

Pasta with pumpkin cream

Ingredients

  • 200 g tagliatelle pasta
  • 1/2 kg of pumpkin
  • 1 cup of mayonnaise
  • 1 teaspoon of oregano
  • 1 teaspoon rosemary
  • Grated parmesan cheese and salt to taste
  • Water for cooking

Preparation mode

Fill a pan with water and bring to a boil over medium heat. After, add the salt and add the pasta. Cook until al dente. Afterwards, drain the water and set aside. Cut the pumpkin horizontally, place it in a pan, cover with water, add salt and cook over medium heat until soft. Turn off the heat, drain the water and wait for it to cool.

Then, with a spoon, remove the pumpkin pulp and place it in a pan. Add mayonnaise and salt and mix well. Cook over medium heat until you get a creamy sauce. Season with rosemary and oregano. Pour the cream over the reserved pasta and serve with grated Parmesan cheese.

Tip: serve garnished with rosemary.

Sweet pumpkin pie

Ingredients

  • 1 1/2 cup of wheat flour
  • 100 g cold butter, cubed
  • 2 tablespoons of sugar
  • 1 pinch of salt
  • 1 ovo
  • 2 tablespoons of ice water
  • Wheat flour for flouring
  • Butter for greasing
  • 2 cups of cooked and mashed pumpkin
  • 395 g of condensed milk
  • 2 eggs
  • 1 teaspoon of cinnamon powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Preparation mode

In a bowl, mix the wheat flour, sugar and salt. Add the butter and mix with your fingertips until it forms moist crumbs. Add the egg and knead until it forms a homogeneous dough. If necessary, add ice water to bring it to a boil. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Afterwards, roll out the dough with a rolling pin on a surface floured with wheat flour. Line a pie pan with the dough, pressing the sides well. Pierce the base with a fork and place in a preheated oven at 180°C for 15 minutes to pre-bake. Book.

In a bowl, mix the pumpkin, condensed milk, eggs, cinnamon, nutmeg, vanilla and salt. Beat well until you get a creamy mixture.

Place the filling over the pre-baked dough. Smooth the surface with a spatula to make it uniform. Place back in the oven at 180°C for around 50 minutes, or until the filling sets. Let the pie cool completely before serving.

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Michelle Williams

I'm Michelle Williams, an enthusiastic author specializing in captivating entertainment content on Rwcglobally.com. With a passion for storytelling and a keen eye for the latest trends, I aim to engage readers with compelling narratives that reflect the dynamic landscape of the entertainment industry. Join me on Rwcglobally.com to explore the world of film, television, music, and more, as we uncover the stories that define contemporary culture.

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