Back home in Argentina, we clearly love stuffing vegetables with different fillings and this is particularly good as pumpkins and squashes are extremely common and popular! As a child, I grew up eating stuffed pumpkins, butternut squash, round courgette, peppers and tomatoes! The most common filling contains mince however veggie fillings are also popular.
This recipe is extremely easy and excellent if you have any left over pumpkins or have bought medium sized squashes which can be stuffed and baked! If you are filling small squashes or courgettes, my stuffed squash recipe works amazingly too!
To make this classic argentine style stuffed pumpkin, we are going to use the filling of beef empanadas which is extremely simple to make and ridiculously delicious!
The filling will fill a good medium sized pumpkin (this will feed 4 people!) or 3-4 squashes, depending on size!
- 2tbsp olive oil
- 3 chopped medium onions
- 2 chopped medium carrot
- 500g beef mince
- 3tsp paprika
- 3tsp ground cumin
- 1/4 – 1/2 tsp hot chilli powder
- salt and pepper
- 100g chopped green olives
- 2 chopped hard boiled eggs
- 1 medium sized pumpkin, deseeded.
- Heat the olive oil and cook the onions and carrots until the onions are softened.
- Add the mince and cook until browned.
- Add paprika, cumin, chilli powder, salt and pepper. The amount of chilli is optional and dependent on your taste.
- Reduce heat and cook until the carrots are softened and mince is fully cooked.
- Add the chopped green olives and 2 chopped hard boiled eggs (boiled in a separate pan!).
- Let the mix cool whilst you move on to deseeding the pumpkin.
- Cut the pumpkin across the top with a sharp knife and remove all seeds inside the pumpkin until you have a good sized hole in the middle of the pumpkin. Whilst you deseed the pumpkin, start preheating your oven to 170 degree Celsius.
- Once your pumpkin is deseeded, add salt and pepper to the inside of the pumpkin and use a spoon to stuff the pumpkin with mince until the top.
- Bake your stuffed pumpkin at 170 degree Celsius for 40-45 minutes until the pumpkin flesh is soft when a fork is inserted.
- Cut the pumpkin into four and plate up!
- ENJOY! 🙂
I hope you enjoy this classic recipe and make the most of it during this Autumn time!
Buen provecho 🙂