How many interesting dishes can be cooked with pumpkin! And this is not only the usual pastries, but also various salads, snacks, treats for breakfast, lunch and even sweets. If your family loves this autumn fruit, it’s time to diversify the menu and cook something original. We have selected the best proven recipes of dishes that will decorate your dining table this fall. Help yourself! 7 healthy recipes with pumpkin autumn menu.

1.Toasts with cream cheese, baked pumpkin and arugula

A great option for breakfast! Crispy toast, cream cheese, pumpkin baked in the oven with Provencal herbs, arugula. It’s very tasty!

Toasts with cream cheese, baked pumpkin and arugula

Ingredients:

Is designed for 2 persons
Pumpkin ½ pcs.
Ciabatta 4 pieces
Herbs Provencal  to taste
Extra Virgin olive oil 2 tbsp
Cream cheese 3.53 oz
Arugula 2 tablespoons
Balsamic cream 1 tablespoon

The nutritional value of a serving is 933 k Cal

Instructions:

Cooking time 25 minutes

First you need to bake a pumpkin. Cut half of the pumpkin into small slices. Grease the baking sheet with olive oil, put the pumpkin pieces, sprinkle herbs on top. Bake in a preheated 392F oven until the pumpkin is soft.

Dry the slices of ciabatta in a frying pan without oil. Spread a thin layer of cream cheese on them. Place the baked pumpkin on top of the cream cheese. Then – arugula. If desired, you can put slices of mozzarella or other Italian cream cheese on top. Pepper and salt to your taste. And also pour a small amount of balsamic cream. Bon Appetit!

2.Creamy pumpkin with meatballs

Creamy —I mean, with cream. Rich in aromas and flavors, a bright dish for dinner. You will need one small nutmeg pumpkin.

Creamy pumpkin with meatballs

Ingredients:

Is designed for 4 persons

Pumpkin 34.57oz
Leek 2 stalks
Potatoes 26.46 oz
Fresh thyme 4 sprigs
Rosemary 1 sprig
Extra Virgin olive oil 5 tbsp
Sea salt 1 tsp
Ground black pepper to taste
Sweet paprika ½ tsp
Onion 1 pc .
Minced pork 17.64
Cream 33-35% 1 cup
Parsley herbs 1 tablespoon
The nutritional value of a serving is 901 k Cal

Instructions:

Cooking time 1 hour 10 minutes

Wash and wipe the pumpkin dry, cut in half and remove the seeds. Cut each half of the pumpkin into 3-4 more segments and then crosswise into slices. Peel the leeks, wash and cut into rings only the white part. Peel, wash and cut the potatoes in half. Put the prepared vegetables in a large bowl.

Wash and dry thyme and rosemary. Tear off the leaves from them, cut the rosemary. Add 3 tablespoons of oil, herbs, salt, ground sweet paprika, black pepper to the vegetables and mix. Transfer the vegetables to a heat-resistant form. Preheat the oven to 392F.

Peel and finely chop the onion. To prepare the minced meat, we use a meat grinder. The meat should not be too lean, otherwise the meatballs will be dry. Put onion, salt and black pepper in the minced meat, beat well with a fork.

With wet hands, form about 20 small balls. Heat the remaining oil in a frying pan and fry the meatballs on it from all sides for 4-5 minutes. Put the meatballs on the vegetables.

Bring the cream in a saucepan to a boil over low heat and pour them over the vegetables and meatballs. (Pour over each meatball.) Bake the vegetables for 45-55 minutes.

Focus on the readiness of potatoes. Wash the parsley, dry it and chop it coarsely. Sprinkle the finished dish with parsley. Serve in the form in which the dish was prepared. You can also cook from half of these ingredients for 2 servings. The cooking time in the oven is the same. Bon Appetit!

3.Chicken with pumpkin, onion and walnuts. 7 healthy recipes with pumpkin autumn menu.

Pumpkin can be replaced with beetroot, vegetables baked in the oven can be served as a side dish — there are never many of them on the table, everyone wants more!

Chicken with pumpkin, onion and walnuts

Ingredients:

Is designed for 4 persons

Chicken legs 10 pcs.
Pumpkin 15.87 oz
Red onion 3 pcs.
Walnuts 3 tablespoons
Olive oil 4 tablespoons
Balsamic vinegar 1 tablespoon
Agave syrup 1 teaspoon
Dried thyme 1 bunch
Freshly ground black pepper ½ teaspoon
Sea salt to taste
The nutritional value of a serving is 690 kCal

Instructions:

Cooking time  40 minutes

Break the walnuts slightly with your hands and pour evenly on the bottom of the heat-resistant mold. Peel the pumpkin, cut into small pieces and put in a mold on nuts. Peel the onion, cut into large slices and send it to the pumpkin. Sprinkle the vegetables with part of the thyme leaves, season with salt and pepper, sprinkle with 2 tablespoons of olive oil.

Season the chicken legs with salt and pepper, sprinkle with the remaining thyme, lightly sprinkle with olive oil and mix. Spread the chicken legs on the vegetables, sprinkle with the remaining olive oil and balsamic vinegar, season with salt, pepper and pour over the agave syrup.

Send the mold to the preheated oven, after 20 minutes, mix the vegetables with the chicken, so that the nuts remain at the bottom, and bake until ready.

4.Frittata with pumpkin, mozzarella and thyme

Such a frittata is good not only for breakfast, it can serve as a wonderful lunch or dinner and even when cooled is very tasty – it turns out something like an egg-based pie. Rosemary or Provencal herbs will do instead of thyme.

Frittata with pumpkin, mozzarella and thyme

Ingredients:

Is designed for 4 persons

Chicken eggs 4 pcs.
Pumpkin 10.58 oz
Mozzarella ball large 1 pc.
Cheese 3 tablespoons
Onion 1 head
Garlic 3 cloves
Thyme 6 sprigs
Olive oil on garlic 2 tablespoons
Freshly ground black pepper to taste
Sea salt to taste

Instructions:

Cooking time  25 minutes

Peel the pumpkin and cut into small pieces. Peel the garlic. Put the pumpkin in a small baking dish, lightly sprinkle with olive oil, add 2 cloves of garlic, season with salt and pepper, sprinkle with half of thyme leaves and bake in the oven under the grill for 10 minutes. Peel and finely chop the onion. Heat 1 tablespoon of olive oil in a frying pan and fry the onion.

Crush the remaining garlic clove with the flat side of a knife, chop finely, add to the frying pan with onions and fry for another 4-5 minutes. Grate the cheese on a coarse grater. Cut the mozzarella into small cubes. Break the eggs into a deep bowl, add salt, pepper and mix with a fork.

Add mozzarella, most of the grated cheese and fried onion with garlic to the eggs and mix. Remove the mold from the oven, pour the pumpkin with egg mass, sprinkle with the remaining grated cheese and bake under the grill for another 5-7 minutes. Sprinkle the finished frittata with the remaining thyme leaves.

5.Biscuit with pumpkin, apple and dried cranberries. 7 healthy recipes with pumpkin autumn menu. 

Despite its simplicity, the biscuit turned out to be incredibly good! The thin crispy dough perfectly harmonizes with the sweet, slightly caramel filling. And it will take very little time to prepare.

Pumpkin

Ingredients:

Is designed for 1 persons

Dough:

Wholegrain flour 6 tablespoons
Flour 4.94 oz
Water 4 tablespoons
Salt to taste
Butter 3.53 oz

Filling:
butter 1 tablespoon
Pumpkin 7.0 oz
Apples 1 pc.
Dried cranberries 2 tablespoons
Brown sugar 2 tablespoons
The nutritional value of a serving is 327 k Cal

Instructions:

Cooking time  35 minutes

Knead the dough from flour, butter, salt and water. Put it in the refrigerator while you make the filling. Roll out the dough, put on it a pumpkin, cut into thin plates, apple slices, pieces of butter. Sprinkle with sugar. Wrap the edges of the biscuits, add dried cranberries, put in the oven for 25-30 minutes at 356F. Bon Appetit!

6.Pumpkin stuffed with rice and dried fruits

I offer you a simple, but very tasty recipe for cooking pumpkin. I hope you enjoy it!

Pumpkin stuffed with rice and dried fruits

Ingredients:

Is designed for 2 persons
Small pumpkin 1pc
Rice 3 tablespoons
Prunes 6 pcs
Raisins 4 tablespoons
Pumpkin pulp 3 tablespoons
Honey 2 teaspoons
Butter 1 tablespoon
Salt to taste
Instructions:

Cooking time 1 hour 30 minutes

Prepare and wash the pumpkin. Cut off the lid from the pumpkin. Carefully clean the middle of the seeds with a knife. Cut off part of the pulp and grate on a fine grater. You can put it out for 10-15 minutes on a small fire with the addition of water.

Rinse the prunes and raisins, pour boiling water and let stand for 10 minutes. Rinse the rice and boil until half cooked in salted water. Rinse the finished rice under cold water.

Mix ready-made rice, finely chopped prunes, raisins. Add honey and mix. Stuff the pumpkin with stuffing. Put the butter on top, cover with a pumpkin lid and put in a preheated 356F oven for 45 minutes. We take the finished pumpkin out of the oven and enjoy! Bon Appetit!

7.Pumpkin baked in foil. 7 healthy recipes with pumpkin autumn menu.

The secret of this pumpkin: open the pocket 5 minutes before cooking, then the pumpkin will not only be tender and fragrant, but also with a crispy crust!

Pumpkin baked in foil

Ingredients:

Is designed for 2 persons
Pumpkin pulp with peel 17.64 oz
Lemon ½ pcs .
Cilantro 1 bunch
Parsley 1 bunch
Garlic 2 cloves
Olive oil 2 tablespoons
Coriander seeds ½ teaspoon
Freshly ground black pepper to taste
Sea salt to taste

Instructions:

Cooking time  50 minutes

Preheat the oven to 392 F. Squeeze the juice out of half a lemon. Cut coriander and parsley. Peel the garlic and rub it with salt, pepper, coriander, coriander and parsley. Add olive oil and lemon juice, mix everything.

Cut the pumpkin into large pieces and rub with the resulting mixture. Make a large foil pocket. Put the pumpkin in it and bake in a preheated oven for 30-35 minutes. Bon Appetit!

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