5 surprising pumpkin recipes for lunch

Find out how to prepare delicious and easy dishes to take advantage of this versatile ingredient

Pumpkin is a versatile and nutritious ingredient that can easily be incorporated into various lunch preparations. Rich in vitamins A and C, as well as minerals such as potassium and magnesium, it has antioxidant and anti-inflammatory properties. Its high quantity of fiber aids digestion and promotes satiety. By using it in a variety of dishes, you can not only explore its creamy texture and sweet flavor, but also enjoy all the health benefits.

Below, check out 5 amazing pumpkin recipes for lunch!

Pumpkin stuffed with minced meat

Ingredients

• 1 strawberry pumpkin
• 400 g of spindle Earth
• 1 onion chopped
• 2 cloves garlic, minced
• 1 chopped tomato
• 1/2 chopped red chilli
• 1/4 cup sliced ​​green olives
• 1/4 cup crushed green chili tea
• 1/2 cup cream cheese
• Grated Parmesan for gratinating
• Salt, olive oil and ground black pepper to taste

Preparation method

Wash the pumpkin well and cut off the top. Remove the seeds and internal fibers with a spoon. Place the squash cut side up on a baking sheet. Season the inside with salt, black pepper and a drizzle of olive oil. Cover the pumpkin with aluminum foil and cook in a preheated oven at 180°C for about 40 minutes, or until the pulp is soft but still compact enough to maintain its shape.

While the squash roasts, heat the oil in a pan over medium heat and sauté the onion and garlic until golden brown. Add the minced meat and cook until it loses its reddish color, stirring to dissolve it. Season with salt and black pepper. Add the tomato, pepper and olives. Cook until the meat is well browned and the vegetables are soft. Turn off the heat and add the green perfume.

Remove the strawberry squash from the oven and spread the cream cheese on the bottom and inside sides. Stuff it with the minced meat, pressing lightly so that the filling adheres well. Sprinkle the filling with grated parmesan. Return the strawberry squash to the oven for another 15 minutes or until the cheese is golden. Remove from the oven and let rest a few minutes before serving.

pumpkin gnocchi

Ingredients

• 500 g Japanese pumpkin, peeled and cut into cubes
• 1 egg
• 1/2 cup grated parmesan
• 1 cup wheat flour
• 1/2 cup butter
• 100 g of fresh sage leaves
• Salt, ground black pepper and nutmeg powder to taste
• Wheat flour for dusting
• Grated parmesan to serve
• Waterfall

Preparation method

In a pan, cover the Japanese squash with water and cook over medium heat until soft. Drain them and mash them well with a fork until you obtain a puree. Let it cool. In a large bowl, mix the pumpkin puree, egg, parmesan, salt, black pepper and nutmeg until smooth. Gradually add the wheat flour until the dough is soft and does not stick to your hands. On a floured surface, divide the dough into portions. Roll out each portion into a cylinder about 2cm thick. Cut the cylinders into pieces of about 2 cm to form the gnocchi.

In a large pot, bring salted water to a boil over medium heat. Add the gnocchi little by little and cook until they rise to the surface. Remove it with a slotted spoon and place it on a plate. In a pan, melt the butter over medium heat and add the sage leaves. Cook until the butter begins to brown and the sage leaves are crisp. Add the cooked gnocchi to the pan and mix gently. Serve the gnocchi hot, sprinkled with grated parmesan.

Warm pumpkin salad with chickpeas

Ingredients

• 300 g Japanese pumpkin, cut into cubes
• 1 cup of chickpea cooked
• 1/2 red onion sliced
• 1/2 yellow pepper cut into strips
• 2 tablespoons of olive oil
• 1 tablespoon balsamic vinegar
• Salt and ground black pepper to taste

Preparation method

Arrange the Japanese pumpkin cubes in a baking dish and season with 1 tablespoon of olive oil, salt and black pepper. Mix well. Bake in a preheated oven at 200°C for about 30 minutes, or until the Japanese pumpkin is soft and lightly golden. Book.

While the squash roasts, in a skillet, heat 1 tablespoon of the olive oil and sauté the red onion and pepper until soft. Add the chickpeas and mix well, adding salt and black pepper. Cook until thoroughly heated. In a large bowl, toss the roasted squash with the sautéed chickpeas. In a small bowl, prepare a dressing by mixing balsamic vinegar, salt and black pepper. Drizzle the salad and mix gently. Serve immediately.

Meat with pumpkin

Ingredients

• 500 g of soft thigh dice
• 500 g Japanese pumpkin, cut into cubes
• 1 onion chopped
• 3 cloves garlic, minced
• 2 chopped tomatoes
• 1/2 chopped red chilli
• 2 tablespoons of olive oil
• 1 bay leaf
• 1 teaspoon paprika
• 1/2 teaspoon cumin powder
• 1 cup beef broth
• Salt and ground black pepper to taste
• To finish, chopped green chili pepper

Preparation method

In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until golden brown. Add the meat and fry until golden brown. Season with salt and black pepper. Add the tomato and bay leaf, stirring well until the tomato begins to break down. Add the chopped Japanese squash to the pan and mix well so that it absorbs the seasonings and flavors of the stew. Add the paprika and cumin.

Cover with the beef broth, cover the pan and cook over medium-low heat for about 25 minutes, or until the meat and squash are tender. Stir occasionally and check if you need to add more water during cooking. When the meat and Japanese squash are cooked and the sauce is thick, season with salt and black pepper. Finish with the chopped green perfume on top. Serve then.

Pumpkin omelette

Ingredients

• 300 g Japanese pumpkin, cut into cubes
• 1 onion chopped
• 2 tablespoons of olive oil
• 4 eggs
• 100 g of feta cheese cut into cubes
• 1/4 cup chopped parsley
• Salt and ground black pepper to taste
• Grated Parmesan for sprinkling
• Waterfall

Preparation method

In a pan, cover the Japanese squash with water and cook over medium heat until soft. Drain and reserve. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until it becomes transparent and lightly golden. Add the cooked squash to the pan and mix well. Cook for an additional 3 minutes to heat through.

In a bowl, beat the eggs and season them with salt, black pepper and chopped parsley. Add the chopped cheese to the egg mixture and mix well. Pour the egg mixture over the pumpkin, stirring gently to distribute the ingredients. Cook over low heat for about 5-7 minutes, or until the omelette begins to thicken around the edges. Cover the pan with a lid and cook until the eggs are fully cooked and set. Sprinkle the grated parmesan over the top and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.