Muscat pumpkin: varieties, properties, benefits and harms. What to cook with butternut squash

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Maybe Cinderella's carriage was transformed by a nutmeg fairy. Although the birthplace of this amazing fruit is on a different continent than France. The hot soil of South America became the stepfather home for the orange beauty. But everything happens in fairy tales. Possessing magical properties, gustatory qualities, nutmeg pumpkin has long won its place at the dinner and holiday tables. So, let's find out more about this product.

Inside view

Butternut squash is a great material not only for fabulous transport. On Halloween, it gives great design possibilities for festive lantern faces. However, the main advantages are considered to be its "inner world". The pulp is juicy, sweet, has dietary properties. The body absorbs pumpkin easily and with pleasure.

Many dishes are prepared from the fruit, which are becoming favorites of demanding gourmets not only for their taste, but also for their low calorie content. In 100 grams, there will not be more than 31 units.

Benefits and harms

Muscat pumpkin is rich in vitamins. Varieties are different, but regardless of the type, the fruits contain the necessarypectins, mineral s alts (phosphorus, zinc, magnesium, calcium, selenium, manganese, copper). In terms of the presence of carotene, pumpkin is several times superior to carrots, which are more familiar to us. For those who attack the accumulated fat folds, excess weight, orange beauty dishes will be a real salvation.

Recommended to include pumpkin in the diet of pregnant women. People prone to "affairs of the heart" will benefit from this valuable product. It is claimed that nutmeg pumpkin helps to reduce the risk of strokes and arrhythmias. Oncology is also included in the list of diseases in which the use of the fetus is recommended.

Additional valuable bonuses are a general strengthening effect for immunity, a beneficial effect on the condition in case of kidney ailments and liver disease. In addition, pumpkin has laxative and choleretic properties.

Varieties

Butternut butternut squash is usually pear-shaped. Some compare her graceful figure to an hourglass. But this is far from the only version of the appearance of the sweet beauty.

Today Muscat pumpkin is also grown on Russian lands. The varieties that can most often be found among domestic farmers, we will now list. This is:

• Pumpkin Muscat "Pearl" cylindrical shape. Weight can reach 7.5 kg. Has a tender inside;
• nutmeg pumpkin "Vitamin", shape - elongated, weight up to 7 kg with crispy pulp;
• Muscat pumpkin "Prikubanskaya", small, reaches only 4 kg, the pulp is sweet,tender.

Other varieties are also suitable for the non-black earth zone. For example, "Marble" pumpkin, the average weight of which is 5 kg. It is distinguished by a spotted, grayish crust covered with tubercles. Inside it is traditionally orange, very sweet. Fruits can be stored up to 9 months.

Pumpkin "Arbat" can reach a weight of 20 kg. Its cylindrical shape thickens towards the top. The peel is very bright, golden-orange. It is considered to be one of the late varieties by ripening. Overtakes the time of ripeness "Delicacy" pumpkin. Outwardly, it resembles a sports dumbbell. Unlike other species, this fruit has very few seeds inside. The Golden Pear variety is compared with a small drop. With a modest weight, up to 2 kg, it tastes slightly like a nut.

Numerous varieties of butternut squash are grown today by Russian farmers. The high popularity is explained not only by valuable qualities, nutritional properties, excellent taste. Butternut squash is stored for a long time, without requiring particularly refined conditions. Therefore, dishes prepared from this fruit can be seen on the table in any, even the coldest season.

Dishes and recipes

What to cook with butternut squash? Experienced chefs will immediately name a dozen dishes. Porridge, soup, meatballs, side dishes. Many options for stuffing the fruit. Pumpkin is added to pastries, sauces, creams.

For any celebration, you can cook a festive hearty meal. Muscat pumpkin will also help to surprise guests. There are many dishes from this product. For example,stuffed baked fruit.

Recipe for baked butternut squash with vegetables and minced meat

For cooking, you will need a medium-sized fruit. In the ingredient list:

• cheese - 30-50 grams;
• minced meat (preferably pork and beef) - 100-150 grams;
• bell pepper - 30-50 grams;
• zucchini medium - 1 piece;
• leek - 30-50 grams;
• garlic - 1-2 cloves;
• oil (preferably olive) - 30-50 milliliters;
• dill - small bunch;
• thyme - 3 grams;
• s alt, red pepper, black to taste.

Cooking process

If your oven is old, it's best to preheat it. The required temperature is 170 degrees.

The first step is to prepare the pumpkin. To do this, you need to cut it along. Muscat pear-shaped has a recess to the top, where the seeds are placed. They should be removed along with the connecting fibers. The result should look like two boats.

The next step is processing the pumpkin pulp. Notches are applied to the surface with a mesh. The cuts should not damage the peel, but make sure they are deep enough.

Marinade is a must for this dish. It consists of dried thyme, garlic, ground red pepper, black pepper, olive oil. Combine all ingredients in a bowl. Grind the garlic beforehand, you can pass it through a crusher and a grater. Beat the resulting mass well with a fork, whisk or mixer.

Cooking brush or pen marinadeapplied to the dissected surface of the pumpkin. The filled halves should be allowed to stand for a while so that the dressing seeps into the notches, soaking the pulp.

Pumpkin blanks treated with marinade should be placed on a baking sheet lined with parchment or in a special container with a heat-resistant surface. The halves are loaded into a hot oven. Roasting time from 1.5 to 2 hours, depending on the size of the blanks.

While the pumpkin is in the oven, the main dressing for the dish is being prepared. Sweet pepper cut into small cubes. Zucchini is processed in the same way. If it is young and with a thin skin, then it is not necessary to clean it. A more mature fruit should be freed from the peel, cleaned out the seeds. Curd cheese is cut into cubes. Slightly put aside for decoration. The main part - in the filling. Leek cut into rings of medium thickness.

Spices and s alt are added to minced meat, everything is thoroughly mixed. For satiety, you can use boiled rice.

The frying pan is on fire. In vegetable oil, the vegetable part of the filling is fried until the onion acquires a golden hue, then s alted. After that, minced meat is added to it. It remains on low heat until cooked. Cheese is added to the filling. Stir the mass over the fire until it melts.

Dishes from nutmeg pumpkin are distinguished by special juiciness. Baked halves taken out of the oven also give juice, which is better not to pour out of the boats. Then the pulp will become even more tender, richer.

The filling is laid out in the recesses with a slide. And the halves are sent back to the oven. The residence time is 10-15 minutes. Then again, the blanks are pulled out, the rest of the cheese is laid out on top. The last stage is 7-10 minutes of baking (until the cheese is melted).

The finished halves are sprinkled with herbs and served on a large platter. Baked pumpkin will become a royal treat and table decoration! Looks appetizing, tastes very juicy. The main thing is satisfying.

Gourmets know how many first courses a nutmeg can decorate with its presence. Recipes are being improved almost daily, each chef brings something of his own. One of the main ones we will consider next.

Butternut squash soup recipe

It takes only about an hour to prepare the first orange dish. Ingredients for one medium pumpkin or 4 servings:

• chicken broth - half a liter;
• celery - 1 stalk;
• carrots - 1 piece;
• potatoes - 2 pieces;
• onion - 1 piece;
• spices, s alt to taste.

Cooking

Pumpkin peel, seeds. Then cut into medium size cubes. We process potatoes in the same way. Finely chop the celery, carrots and onions.

You will need a large pot to make soup. The butter is melted right in it. We fall asleep chopped onions, celery, fry carrots, add potato and pumpkin cubes. Simmer for five minutes until lightly browned.

Pour inbroth so that the liquid completely covers the vegetable mass. After the broth boils, reduce the heat and cover the pot with a lid. Cook for 35-40 minutes.

Cool soup slightly. Pour into a blender and blend until a smooth puree is obtained. Pour into a saucepan again, pour out the rest of the broth, put on fire for a few minutes. Add s alt and spices to taste. Serve with herbs.

If we discard thoughts about the benefits, and first of all emphasize the taste, then you should pay attention to desserts that use nutmeg pumpkin. Recipes for mashed potatoes, jelly, even orange beauty cakes should be kept in every housewife's culinary notebook.

Pumpkin raisin puree dessert

One small butternut squash can make six servings of this dessert. Ingredients are per one:

• butter - 1 tablespoon;
• granulated sugar - 1 teaspoon;
• s alt - ¼ teaspoon;
• cream - 1 tablespoon;
• raisins, nuts to taste.

How to cook?

Pumpkin baked in the oven. The pulp is laid out in a bowl. Here it is mixed with a blender with sugar, butter, cream and s alt. The resulting puree is laid out in molds, raisins and nuts are added.

Conclusion

Now you know what a nutmeg is, we told you the recipes for this product. We hope you enjoy these delicious and he althy dishes. Orange mood to you!