How about preparing a Halloween party for the whole family? With the help of the Cooking Guide, this date can be even more special and different! In addition to using pumpkin to decorate Halloween, you can make savory pumpkin recipes to serve as a snack and even as a main meal.
We usually associate Halloween with sweet recipes and delicacies. But why not invest in savory dishes with the star of the day: pumpkin? We are sure that children will love these options that we present below. Choose your favorite and be sure to get ready for Halloween!
Meat pie with pumpkin
Time: 45 min
Performance: 10 units
Difficulty: easy
Ingredients for the Pumpkin Beef Pie:
- 1 roll of shortcrust pastry (500 g)
- Fry oil
braised
- 3 tablespoons of oil
- 1 chopped onion
- 1 minced clove of garlic
- 500 g of dried meat, desalinated, cooked and chopped
- 2 chopped seedless cherry tomatoes
- Salt and chopped parsley to taste
Mashed potato
- 2 tablespoons of butter
- 500 g of boiled and mashed pumpkin
- 1/2 cup (tea) of cream
- Salt to taste
Method of preparation:
For the sauté, heat a pan with oil over medium heat, sauté the onion and garlic until golden brown. Add the meat, tomato, salt, green smell and sauté for another 5 minutes. Turn off and book. For the puree, heat a pan with the butter over medium heat, add the squash, cream, salt and cook, stirring until smooth. Turn off and book.
To assemble, open the shortcrust pastry and cut it into rectangles. Arrange a portion of sautéed and a portion of puree on each rectangle and fold in half. Pinch the sides with the help of a fork and fry, little by little, in hot oil until golden brown. Drain on absorbent paper to serve.
Pumpkin Souffle With Beef
Time: 1 hour
Performance: 4 servings
Difficulty: easy
Pumpkin Soufflé Soufflé Ingredients:
- 2 tablespoons of butter
- 1 chopped onion
- 1 tablespoon of wheat flour
- Salt and black pepper to taste
- 1 cup (tea) of milk
- 1 cup boiled and mashed pumpkin
- 4 eggs (egg whites and yolks separated)
- 1 teaspoon of baking powder
- butter for greasing
- 1 1/2 cups (tea) dried, desalinated, cooked and chopped meat
- 1/2 cup of grated ricotta
Method of preparation:
In a pan, melt the butter over medium heat and brown the onion for 3 minutes. Sprinkle with wheat flour and fry for 2 minutes, stirring. Lower the heat and gradually add the milk, stirring until it thickens. Remove from the heat and add the cooked and mashed pumpkin until smooth. Add the egg yolks, one by one, always mixing. Return to medium heat, stirring until it thickens and reaches a boil. Turn off and let cool.
In the planetary mixer, beat the egg whites with the yeast and mix them gently with the cooled pumpkin cream. Season with salt and pepper. In a medium refractory and greased bottom, roll out half of the dough. Place the dried meat and cover with the remaining dough. Sprinkle with the cheese and place in a preheated medium oven (180º C) for 30 minutes or until golden brown. Remove from the oven and serve immediately.
Pumpkin stuffed with minced meat
Time: half past one
Performance: 2 units
Difficulty: easy
Pumpkin stuffed with minced meat Ingredients:
- 2 Japanese pumpkins
- 2 cups of water (tea)
- Salt and black pepper to taste
- 1/2 cup (tea) of olive oil
- 2 minced garlic cloves
- 1 chopped onion
- 500 g of minced meat
- 100 g of grated mozzarella
Method of preparation:
Cut a lid off the pumpkins, put them in a pan with the water and salt and boil for 10 minutes. Drain the water and let it cool. In a pan, heat the oil and fry the garlic and onion for 5 minutes. Add the meat, salt, pepper and sauté for 10 minutes, stirring occasionally. Remove from the heat and set aside. Drain and discard the pulp of the pumpkins and stuff with the braised meat. Cover with the mozzarella and take to the preheated oven for 10 minutes or until the mozzarella has melted. Remove from the oven and serve.
Pumpkin croquette with dried meat
Pumpkin croquette with jerky ingredients:
- 300 g of boiled and squeezed Cabotian pumpkin
- 1 sachet of powdered vegetable broth
- 2 tablespoons of butter
- 500 g of wheat flour
- Bread and wheat flour for breading
- 3 beaten eggs
- Fry oil
Filling:
- 2 tablespoons of butter
- 2 chopped onions
- Salt, pepper and chopped parsley to taste
- 2 minced garlic cloves
- 500 g of dried meat, desalinated, cooked and chopped
Method of preparation:
First, in a pan, mix the pumpkin, vegetable broth and butter. Put on medium heat and stir until the butter melts. Add the flour all at once and stir until it comes off the bottom of the pan. Reserve the dough and let it cool.
As for the filling, melt the butter in a pan over medium heat and brown for 3 minutes. Add the dried meat and sauté for another 2 minutes. Season with salt, pepper and parsley.
Roll out small portions of dough in your hands and put some filling and shape the croquettes. Pass through the wheat flour and fry in hot oil, drain on absorbent paper and serve immediately.
Pumpkin with cassava cream and cod
Time: 1 hour
Performance: 8 servings
Difficulty: easy
Pumpkin ingredients with cassava cream and cod:
- 1 small Japanese pumpkin
- 1 cup butter (softened)
- 1/2 cup (s) of grated Parmesan cheese
- 1/2 cup (tea) of cream cheese
Filling:
- 3 tablespoons of butter
- 1 chopped onion
- 3 cups desalted cod, cooked and shredded
- 2 cups of boiled and mashed cassava
- 1/2 cup (tea) of cream cheese
- Salt and chopped parsley to taste
Method of preparation:
Cut the pumpkin in half, remove the seeds and spread the butter inside and out. Place in a baking dish, cover with aluminum foil and bake in a preheated medium oven for 20 minutes or until al dente. Remove and reserve.
For the filling, heat a pan with butter over medium heat and sauté the onion and cod for 3 minutes. Add the mandioquinha, curd, salt, green smell and cook for another 3 minutes, stirring. Divide the filling into the halves of the pumpkin, cover with the parmesan, ricotta and return to the preheated medium oven for another 10 minutes to brown. to serve.
Pumpkin pie with dried meat and Catupiry®
Time: half past one
Performance: 6 servings
Difficulty: easy
Ingredients for the Pumpkin Pie with Dried Meat and Catupiry®:
- 3 cups of milk (tea)
- 1 1/2 cups cooked and chopped pumpkin
- 1 vegetable stock cube
- 1/2 cup (tea) of oil
- 3 eggs
- 1 teaspoon of salt
- 2 cups of flour (wheat)
- 1 tablespoon of baking powder
- Margarine and wheat flour for greasing and flour
- 1 1/2 cups (tea) of Catupiry®
- grated parmesan to sprinkle
Filling:
- 2 tablespoons of butter
- Salt, pepper and chopped parsley to taste
- 1 chopped onion
- 4 crushed garlic cloves
- 1 chopped seedless tomato
- 700 g of dried, desalinated, cooked and chopped meat
Method of preparation:
For the filling, put the butter in a pan over medium heat and sauté the onion and garlic for 4 minutes. Add the tomato and sauté for 3 minutes. Add the meat, salt, pepper, the smell of green and brown for 3 minutes. Let it cool down. For the dough, in the blender, beat the milk, pumpkin, vegetable broth, oil, eggs and salt until homogenized.
Transfer to a bowl and mix the flour and baking powder with a spoon. Pour half of the dough into a greased and floured plumcake mold with a diameter of 26 cm, spread the filling, cover with the Catupiry®, in spoonfuls, and cover with the remaining dough. Bake in a preheated oven for 35 minutes or until golden and golden brown. Allow to cool, unmold, sprinkle with Parmesan cheese and serve.
Pumpkin kibebe with shredded meat
Time: half past one
Performance: 6 servings
Difficulty: easy
Pumpkin quibebe with minced meat Ingredients:
- 1.5 kg of diced cabotiá pumpkin
- 2 cubes of vegetable broth
- 1 cup diced bacon
- 2 tablespoons of butter
- Salt, pepper and chopped parsley to taste
- 1 chopped onion
- 2 crushed cloves of garlic
- 1 chopped seedless tomato
- 1 cup cream (milk)
Minced beef:
- 4 tablespoons of olive oil
- 1 chopped onion
- 1 bay leaf
- 2 crushed cloves of garlic
- 2 chopped seedless cherry tomatoes
- 4 cups cooked and shredded beef
- Salt, pepper and chopped parsley to taste
Method of preparation:
Put the pumpkin and vegetable broth in a pressure cooker and cover with water. Cover and cook over low heat for 15 minutes after the pressure starts. Turn it off and let the pressure naturally recede.
Drain the pumpkin and mash it with a fork. In a pan, fry the bacon in its own fat until it starts to brown. Add the onion, garlic and sauté for 3 minutes. Add the tomatoes and sauté for 4 minutes. Add the pumpkin puree and mix until smooth. Add the cream and season with salt, pepper and parsley.
Roll out into a large refractory or terracotta pan and make a well in the center. In another pan, heat the oil over medium heat and sauté the onion, garlic and bay leaf for 3 minutes. Add the tomatoes and sauté for another 3 minutes. Add the meat and sauté for 4 minutes. Season with salt, pepper and parsley. Put the meat in the cavity made in the puree. Serve immediately.
+The best content in your email for free. Choose your favorite Earth Newsletter. Click here!
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
