Spicy Meat Pumpkin for Christmas & Thanksgiving (Recipe)


I layered nutmeg flavored ground beef & pork and cinnamon flavored Kabocha (Japanese squash). I used holly leaf cookie cutter for Christmas, but you can cut out any shape. This nice pumpkin color is perfect for Halloween and Thanksgiving, too!!!

My darling loves this recipe 🙂

I hope this recipe will give you some ideas for your party menu!!!

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Spicy Meat Pumpkin for Christmas & Thanksgiving

Difficulty: Medium
Time: 40min
Number of servings: 20cm (8inch) pie dish

Ingredients:
((Kabocha Sauce))
500g (1.1lb.) Kabocha (Japanese squash)
A
* 60ml fresh cream
* 1 egg yolk
* 1/2 tsp. cinnamon powder
* 1 tsp. honey
* 1/2 tsp. salt
* cracked black pepper
((Meat Mixture))
150g (5.3oz.) ground beef and pork mixture
100g (3.5oz.) chopped onion
1 clove chopped garlic
B
* 1/2 tsp. nutmeg powder
* 1/3 tsp. salt
* cracked black pepper
1 egg white
((Toppings))
bread crumbs
grated parmesan cheese
olive oil
pink pepper
parsley flakes

Directions:
1. Scoop out the seeds of Kabocha, wash (you don’t have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 3 minutes to make it easier to cut. 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.
2. Carefully scoop out the Kabocha flesh with a spoon. Mash the Kabocha using a fork while it is hot. Then cut out the skin with a holly leaf cookie cutter (or any cookie cutter of your choice).
3. Season the mashed Kabocha with A.
4. Heat 1/2 tbsp. olive oil in a frying pan. Saute the chopped garlic until fragrant. Add the chopped onion and saute on low heat until softened.
5. Add ground beef and pork mixture and cook until no longer pink. Season with B. Turn off the heat and let cool completely. Add egg white and mix well.
6. Preheat the oven to 220C (428F). Pour the meat mixture in the pie dish. Then pour the Kabocha sauce on top. Sprinkle with bread crumbs, grated parmesan cheese, and some olive oil. Then arrange the holly leaves made of Kabocha skin around the edge of the pie dish.
7. Cook in the oven at 220C (428F) for about 20 minutes until the top is golden.
8. Sprinkle with parsley flakes, and garnish with pink pepper (to resemble holly berries).

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2009/12/blog-post_18.html
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Kevin MacLeod
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20 comments

  1. i think they are available overseas. they are not made in japan 🙂 i bought my first set in NY. unfortunately i dropped and broke one of them… so i bought the set again online <3 maybe you can search online to find them!!!

  2. Just wondering, where did you buy your salt and pepper shaker? I like how you can use one hand to squeeze the salt and pepper out which is very convenient during cooking.

  3. I wanted to say that my boyfriend loved this recipe (as I expected). I didn’t have any nutmeg, and while it was still good, I think next time I will pick some up. The only extra thing I used was a whole kobocha because it is so good- you can never have too much 😀 Thank you!! Arigato gozaimasu!!!

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