Mexican style pumpkin
Ingredients
4 small pumpkins (not ornamental)
1 tbsp olive oil
1 lb extra-lean ground beef
1 red pepper, diced
1 small onion, finely chopped
11⁄2 cups sliced green olives
2 cloves garlic, minced
1⁄4 cup tomato sauce
1⁄2 cup beef broth
Salt, pepper and chili powder to taste
Cut tops off the pumpkins, scrape out insides, discard seeds and dice pulp. Reserve pumpkin shells. Heat olive oil in a frying pan and sauté the ground beef over medium heat until no longer pink. Add pumpkin, red pepper, onions, olives and garlic. Cover tightly and cook for 20 minutes. Add tomato sauce, beef broth and season with salt, pepper and chili powder. Simmer for an additional 20 to 30 minutes. Fill reserved pumpkin shells with the mixture. Serves 4.
Marinated pumpkin carpaccio
Ingredients
1 1-lb pumpkin, peeled and sliced into very thin rounds
Olive oil
Salt and pepper to taste
White balsamic vinegar
2 spring onions, sliced into rings
2 beefsteak tomatoes, finely diced
1⁄2 cup roasted pumpkin seeds
Sauté pumpkin rounds with olive oil in a large frying pan until golden. Arrange the slices on a plate, season with salt and pepper and drizzle with olive oil and vinegar. Sprinkle with onions, tomatoes and pumpkin seeds. Serves 4.
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