You are here

Spicy Meat Pumpkin For Christmas & Thanksgiving

ochikeron's picture
To watch how I make this recipe, visit my youtube channel here: Create Eat Happy :)
Ingredients
For the kabocha sauce
  Kabocha 500 Gram
  Fresh cream 60 Milliliter
  Egg yolk 1
  Cinnamon powder 1⁄2 Teaspoon
  Honey 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cracked black pepper To Taste
For the meat mixture
  Ground meat 150 Gram (beef and pork)
  Chopped onion 100 Gram
  Chopped garlic 1 Clove (5 gm)
For other spices
  Nutmeg powder 1⁄2 Teaspoon
  Salt 1⁄3 Teaspoon
  Egg white 1
For toppings
  Bread crumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Olive oil 3 Tablespoon
  Pink pepper 1 Tablespoon
  Parsley flakes 1 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 220C (428F).
2. Scoop out the seeds of Kabocha, wash (you don't have to drain well).

MAKING
3. Place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 3 minutes to make it easier to cut.
4. Cut the Kabocha into large chunks (make sure you can cut out the skin with your cookie cutter later), cover with plastic wrap again, and microwave on medium (500w) for 5 minutes until tender.
5. Carefully scoop out the Kabocha flesh with a spoon. Mash the Kabocha using a fork while it is hot.
6. Cut out the skin with a holly leaf cookie cutter (or any cookie cutter of your choice) as shown in the video.
7. Season the mashed Kabocha with fresh cream, egg yolk, cinnamon powder, honey, salt and pepper.
8. In a frying pan, heat 1/2 tbsp olive oil. Sauté the chopped garlic until fragrant. Add the chopped onion and sauté on low heat until softened.
9. Add ground beef and pork mixture and cook until no longer pink. Season with nutmeg powder, salt and pepper.
10. Turn off the heat and let cool completely. Add egg white and mix well.
11. Pour the meat mixture in the pie dish.
12. Pour the Kabocha sauce on top. Sprinkle with bread crumbs, grated parmesan cheese, and some olive oil.
13. Arrange the holly leaves made of Kabocha skin around the edge of the pie dish.
14. Cook in the oven at 220C (428F) for about 20 minutes until the top is golden.

SERVING
15. Sprinkle with parsley flakes, and garnish with pink pepper (to resemble holly berries).

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Ground Meat
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

Rate It

Your rating: None
3.825
Average: 3.8 (4 votes)