- 3 kg Pumpkin
- 100 g Onions
- Sunflower oil
- 400 g Beef
- 0.5 tsp Cinnamon
- 0.5 tsp Cumin
- Black pepper
- 50 g dried Apricots
- 100 g Chestnuts
Colorful pumpkins can be used for diverse meals. Enjoy this special dish of juicy beef filling flavored with dried apricots within soft and sweet pumpkin “pot”. No leftovers, guaranteed. Soo Tasty with Soo Foodies!
- Making a cross on the top of each chestnut will prevent its bursting from the heat
- You may wash and slightly bake the excavated pumpkin seeds. They are perfect source of proteins and can be eaten alone or sprinkled over many desserts
- If you happen to core too much of the pumpkin, do not throw it away. Keep the inner meat for puree and/or as an ingredient for muffins or cake
Peel and chop the onions. Heat the hot plate and take medium saucepan. Put the sunflower oil with the beef in. Stir well and fry for couple of minutes. Then add the chopped onions. In couple of minutes more, flavor with the cinnamon, the cumin, the black pepper and the salt. Stir and continue to simmer. Add the dried apricots and the ready boiled chestnuts at the end. Mix well to blend all the flavors.